6 Best Ways to Cook Potatoes - Cheap, Easy Potato Recipes
Different Ways to Cook Potatoes
There are so many different ways to make potatoes. Plus, potatoes are usually pretty cheap to buy. Being the frugal shopper I am, I look for them on sale. I often buy a five pound bag of any particular type for less than $2.00--even the Yukon gold, which I love for mashed potatoes. Yummy!
I try to buy the red potatoes when the Yukon price is up, as the red skins are generally smooth and don't need to be peeled. I hate peeling potatoes and won't do it unless I have to. The only way I haven't found a way to use the peels is in potato soup. If you have a good recipe for potato soup with skins on, do share! I may be experimenting with that one soon.
When I buy Russet potatoes, whose skins are usually rougher, I wash them with my scrub brush and cut off bad spots. I don't peel the rest of it, and it's fine.
Cut up those potatoes!
Low-Fat Oven French Fries
Make your own french fries! Scrub your potatoes (any kind) and rinse. Cut into thick or thin fries. Sprinkle salt, pepper, and garlic salt, if you like, on them. Bake in 400 degrees oven for 40 to 50 minutes. These are easy, as you can make them with skins on, so no need for the tedious job of peeling them. With my recent batch, I microwaved the 5 potatoes for 3 minutes per side to soften them and speed up cooking time. I then cut them up and cooked them in a 425 degree oven for about 20 minutes. Keep an eye on them, and turn them halfway through for more even browning.
Grate potatoes for hash browns
How to Make Homemade Hash Browns
Make homemade hash browns. You can do this by grating your skin-on potatoes--straight into the skillet, if you'd like! Make sure you have oil in the skillet first. Separate your shredded potatoes into smaller servings, or let potatoes fall across the pan, filling the whole pan. You can separate the potatoes later. Sprinkle salt and pepper on one side. When other side is browned and crisp, turn. Add more salt and pepper. Cook until desired brownness. Serve with ketchup, if you wish. I love homemade hash browns!
Stainless Steel Grater--A must for grating potatoes for the hash browns. I have one just like it. Easy to use and easy to clean. I stick mine in the dishwasher!
Homemade Hash Browns - Almost Done!
Make a Simple Baked Potato
Baked potatoes can be made quickly in the microwave. Clean skin and poke fork in to make holes to prevent explosion in the microwave. Cook for 3 minutes, turn, and cook for 2 more minutes on the other side. Adjust times as needed to the softness you prefer.
Load the potato as much or as little as you want. Butter, salt and pepper, sour cream, bacon bits, chopped green onions, shredded cheddar cheese--all yummy choices. Be creative. Try black olives, too, or jalapenos and chili.
- Best Creamy Easy Garlic Mashed Potatoes - Favorite Recipe
Mashed potatoes can be an amazing food, especially with certain added ingredients. Try butter, sour cream, garlic, and skins on to make this homemade comforting decadent mashed potatoes recipe.
Creamy Mashed Potatoes
Who doesn't like mashed potatoes? Potatoes are a classic food, a comfort food, and can be made with many different ingredients in it. They can be made plain, boiling the potatoes until soft, draining, adding back in water or milk, butter, and salt and pepper. Garlic and sour cream are other options to mix in. Mashed potatoes can be made with skins on or off. I prefer with skins on. I peeled way too many potatoes as a kid, and I will get out of peeling potatoes anytime I can! When I learned that restaurants serve mashed potatoes with the skins on, I felt validated. See link to my own homemade mashed potatoes. Great comfort food!
Potato Salad--a very versatile dish
Potato salad can be made many different ways. Preferably, use Yukon or red potatoes, as the skins are usually smoother and won't require peeling. Boil potatoes until a bit soft but not so much that they will fall apart (as in mashed potatoes). Cut up into chunks and cool. With 5 or 6 potatoes, I use about 3 boiled eggs to cut up with them. Add mayonnaise, enough to coat mixture. Add a few squirts of mustard, to taste. This varies with folks. Some like their potato salad more mustard-y than do others. Stir in several tablespoons of sweet pickle relish. Others prefer dill relish or even sliced green olives. Finely chopped onion--red works great--is another tasty addition. Add salt and pepper to taste.
Although I'm a huge mayonnaise fan (I love that Hellman's!), some people prefer the sweeter taste of Miracle Whip. Suit yourself!
Yukon Gold Potatoes!
Another way I like to do some quick potatoes is to cut up several potatoes (depending on how many people you're feeding) with skins on into thin slices. Place in microwave dish. Put a couple of pats of butter in, along with salt and pepper, with garlic salt if you prefer. Cook for three minutes. Take out and stir. Continue to cook for two minutes at a time until potatoes reach desired tenderness. Add more butter as desired. These are easy and delicious!
Potato Recipes from Just Ask Susan!
- Homemade Potato Hash-Browns or Home-fries recipe
Two recipes for potatoes with easy to follow instructions. Great addition to breakfast, brunch or dinner.
What do you think about these Potato Ideas?
Potato Nutrition Information
Potatoes are nutritious, low in sodium and sugar, and packed with a variety of vitamins and minerals. A medium potato has 70% of the recommended daily allowance of vitamin C and about 30% of vitamin B6, plus many other vitamins.
The potato has 26% of the RDA for potassium, among other minerals. A medium potato has about 160 calories according to www.nutritiondata.self.com. Check out the site for more nutritional information on potatoes.
Cheap, nutritious, versatile, and delicious--the potato has it all!
Plant your own potatoes from potato eyes!
And here's how you plant them!
Another Versatile Food to Cook: Eggs
- 10 Best Ways to Cook Eggs - Recipes
Here are ten great--many easy--ways to cook eggs. Eggs are versatile, cheap, and low in calories. They can be used in recipes but are also great stand-alone foods!
© 2012 Victoria Lynn