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When potatoes are to be boiled, select the desired number of medium-sized potatoes, and wash them in cold water. If desired, remove the peelings with a sharp paring knife, but if the potatoes are to be cooked with the skins on, scrub them thoroughly with a vegetable brush in order to remove all dirt. Put to cook in a sufficient amount of boiling salted water to cover well, and cook until the potatoes are tender enough to be easily pierced with a fork. Usually the kettle in which potatoes are cooked is covered, but if desired they may be cooked in an uncovered vessel. When done, drain the water from the potatoes and serve at once or use for some of the other methods of preparation. If mashed potatoes are prepared properly, they are much relished by the majority of persons. However, to be most satisfactory, they should be cooked long enough not to be lumpy and then, after being mashed and softened with milk, they should be beaten until they are light and creamy. Peel the desired number of potatoes and boil them according to the directions given in Art. 75. When they are tender, remove them from the fire and drain off the water. Mash the potatoes with a wooden or a wire potato masher, being careful to reduce all the particles to a pulpy mass in order to prevent lumps.However, the preferable way to mash them is to force them through a ricer, when they will appear as , there will be no danger of lumps. When they are sufficiently mashed, season with additional salt, a dash of pepper, and a small piece of butter, and add hot milk until they are thinned to a mushy consistency, but not too soft to stand up well when dropped from a spoon. Then beat the potatoes vigorously with a large spoon until they become light and fluffy. Serve at once. A very nutritious vegetable dish results when potatoes are baked. For this method of cooking potatoes, those of medium size are better than large ones; also, if the potatoes are uniform in size, all of them will bake in the same length of time. It is well to choose for baking, potatoes that are smooth and unblemished, in order that they may be prepared without cutting the skins. As the starchy particles of the potato are cooked by the heated water inside the potato, the cooking cannot be done so successfully when the skin is cut or marred, for then the water will evaporate. Prepare the potatoes by scrubbing them thoroughly; then place them on a shallow pan and set them in the oven or place them directly on the oven grate. The temperature of the oven is important in baking potatoes. If it is too hot, the skins of the potatoes will become charred, and if it is not hot enough, too long a time will be required for the baking. The temperature found to produce the best results is about 400 degrees Fahrenheit, or the same as that for the baking of bread. Turn the potatoes once or twice during the baking, so that they will bake evenly. Allow them to bake until it is possible to pierce them to the center with a fork or they are soft enough to dent easily when pinched with the tips of the fingers. The latter is the preferable test, for when the potato is pierced, so much of the moisture is lost that it is not likely to be of the best quality when served. Upon removing from the oven, serve at once. Baked potatoes become soggy upon standing. If desired, they may be rolled to soften the contents of the shell and then cut open on one side, and pepper, salt, and paprika put into the potato. The length of time required for baking potatoes is usually 10 to 15 minutes longer than is necessary to cook potatoes of the same size in water. However, the time for baking may be decreased by boiling the potatoes for about 5 minutes before they are put in the oven. In such an event, the boiling and the baking should be accomplished in about 35 minutes. After the potatoes are thoroughly baked, the contents are removed, treated as mashed potatoes, and then stuffed into the shells and set in the oven to brown for a few minutes. When something different in the way of potatoes is desired, stuffed potatoes should be tried. Bake the desired number of potatoes until tender. Remove from the oven, cut through the skin of each from end to end with a sharp knife, and scrape out the contents of the shell. Mash the pulp according to the directions given in Art. 76. Then fill the shells with the mashed potatoes, allowing the surface to stand up roughly, as shown, instead of smoothing it down. Dot each with butter, sprinkle a little paprika over the tops, and replace in the oven. Bake until the surface is nicely browned and then serve at once.
While not so easy to digest as boiled or baked potatoes, browned potatoes offer an opportunity for a change from the usual ways of preparing this vegetable. They may be prepared on the stove or in the oven, but when browned in the oven the surface is more likely to be tough. Boil the desired number of potatoes, and when they are sufficiently tender, drain off the water. If they are to be saut��d on the stove, melt a small amount of fat in a frying pan, and place the cooked potatoes in it. Saut�� until brown on one side, then turn and brown on the other. Season with additional salt, if necessary, and serve. In case it is desired to brown them in the oven, put the boiled potatoes in a shallow pan and brush them over with butter. Set them in a hot oven, allow them to brown on one side, then turn and brown them on the other. Season with salt, if necessary, and serve at once upon removing from the oven. If a potato dish suitable for supper or luncheon is desired, raw potatoes may be sliced thin, as at For this purpose, small potatoes that are not suitable for other methods of preparation may be used. Peel the potatoes and slice them into thin slices. Melt a small amount of fat in a frying pan, place the potatoes in the hot fat, and cover the pan. Allow them to steam in this way for 10 to 15 minutes and then remove the cover. Brown on one side; then turn and brown on the other. Season with salt and pepper. Many families are deprived of French fried potatoes because the majority of housewives think they are difficult to prepare. This, however, is not the case, for when the procedure is understood nothing is easier. Peel the required number of potatoes and cut them into the desired shape. Great variety exists in the method of cutting potatoes for this purpose. However, the form that is usually thought of when French fried potatoes are mentioned is the one obtained by cutting the potatoes into pieces like the sections of an orange and then cutting these sections lengthwise into smaller pieces, like those shown at but when ready to fry, remove them from the water and dry on a clean dry towel. Place in a wire basket and lower the basket into a pan of hot fat. Fry until the potatoes are nicely browned, remove from the fat, drain, and sprinkle with salt and pepper. Serve at once. Something a little unusual in the way of a potato dish is produced when potatoes are combined with cheese, bread crumbs, and a cream sauce to make potatoes au gratin. In addition to supplying flavor, these ingredients increase the food value of the potatoes so that a highly nutritious dish is the result. When saut��d potatoes are flavored with onion and parsley, they are known as Lyonnaise potatoes. As they are very appetizing, potatoes prepared in this way are relished by most persons. Want to find out about sales presentation training, supervisor skills and other information? Get tips from the Knowledge Galaxy website.