Get Perfect Potatoes Every Time with these Easy Cooking Tips

Do you struggle with cooking potatoes? Maybe they come out too mushy or undercooked? Don’t worry, we’ve got you covered. With these easy cooking tips, you’ll be able to make perfectly cooked potatoes every time. From boiling to roasting, we’ll show you the best methods for various types of potatoes so you can enjoy them in all your favorite recipes. Say goodbye to lumpy mashed potatoes and pesky undercooked wedges, and hello to perfectly cooked spuds!

Get Perfect Potatoes Every Time with these Easy Cooking Tips | Eat Urban Garden
Get Perfect Potatoes Every Time with these Easy Cooking Tips

What Type of Potatoes Should You Use

If you want your potato dishes to turn out perfectly every time, it’s important to choose the right type of potato. Different varieties of potatoes have different levels of starch, which affects how they cook and how they taste. Here are a few potato types to choose from and what each is best suited for:

Russet Potatoes

Russet potatoes are the most common type of potato and are a good all-purpose potato. They are high in starch, which makes them ideal for baking, mashing, and frying. Their fluffy texture and mild taste make them perfect for baked potatoes, french fries, and potato pancakes.

Yukon Gold Potatoes

Yukon Gold potatoes are a popular choice among chefs for their rich, buttery flavor and creamy texture. They are great for roasting, baking, boiling, and mashing. Their low starch content means they hold up well in soups and stews without breaking down.

New Potatoes

New potatoes are small potatoes that are harvested early in the season. They have thin skins and a delicate flavor. They are great for boiling, steaming, and roasting. New potatoes are best enjoyed in their skin and are perfect in salads or as a side dish.

Fingerling Potatoes

Fingerling potatoes are long and thin with a waxy texture and a nutty flavor. They are great for roasting, grilling, or boiling. Their thin skin makes them super easy to cook and eat, and their unique shape and color make them a great addition to salads and other dishes.

Should You Peel Your Potatoes?

One of the most debated questions when it comes to cooking potatoes is whether or not you should peel them. The answer, of course, depends on what you are making and personal preference. Here are some things to consider:

Recipes That Call for Peeling Potatoes

There are certain recipes where peeling your potatoes is a must. For instance, if you are making mashed potatoes, boiling the potatoes with the skin on can make the potatoes take on a soapy flavor. That’s not what you want in your creamy and delicious mashed potatoes. If you are making roasted potatoes, peeling them helps to create a crispy edge that pairs so well with the fluffy interior.

Recipes Where Peeling Potatoes is Optional

For soups, stews or casseroles, you can leave the skins on your potatoes if you want to save some time and add more texture. The skins add a nice pop of color, and can even be a source of fiber. Also, if you love mashed potatoes with the texture of bits of potato skins in it, leave the skins on!

Personal Preference

Ultimately, the decision to peel or not to peel your potatoes is up to you. If you like the look and texture of the skins, or want to save time, don’t peel. However, if you prefer the smooth texture without the skins, go ahead and peel them.

How to Store Potatoes

Proper storage of potatoes is crucial to keep them from spoiling. Learn the best way to store them to prolong their shelf life.

Store in a Cool, Dark Place

Potatoes should be stored in a cool, dark place, such as a pantry or a basement. Avoid storing them in the refrigerator as this may cause the potatoes to turn sweet and gritty. The ideal temperature for storing potatoes is between 45-50°F (7-10°C). Temperatures above 50°F (10°C) can cause the potatoes to sprout, while temperatures below 40°F (4°C) can cause the potatoes to turn a dark color and become unsafe to eat.

Avoid Moisture

Moisture can cause potatoes to rot, so it’s important to store them in a dry environment. Avoid storing potatoes in plastic bags, as this can trap moisture and promote rot. Instead, use a paper or burlap bag, or place the potatoes in a well-ventilated container.

Keep Away from Light

Exposure to light can cause potatoes to sprout and turn green, which can be toxic if consumed in large amounts. Keep potatoes in a dark environment to prevent this from happening.

Remove Damaged Potatoes

Remove any potatoes that are bruised, cracked, or have soft spots. These potatoes can spoil and cause nearby potatoes to spoil as well. It’s better to discard them and prevent the spread of spoilage.

How to Boil Potatoes

Potatoes are a versatile ingredient that can be boiled, fried, baked, or roasted. Boiling potatoes is a classic method of cooking them and is often used in dishes like mashed potatoes, potato salad, or soups.

Tips for Perfectly Boiled Potatoes

Boiling potatoes might seem like a straightforward task, but it’s essential to follow these tips to avoid ending up with overcooked or undercooked potatoes:

  • Choose the right type of potato: Not all potatoes are suitable for boiling. Waxy potatoes like Red Bliss, New Potatoes, or Fingerling hold their shape better and are perfect for salads, while starchy potatoes like Russets or Yukon Golds are better for mashing.
  • Cut the potatoes into uniform sizes: To ensure that the potatoes cook evenly, cut them into equally-sized pieces. Large potatoes can be cut into halves or quarters, while small potatoes can be left whole.
  • Add salt to the water: Although optional, adding salt to the water helps flavor the potatoes. Add about 1-2 teaspoons of salt per quart of water.
  • Don’t overcrowd the pot: Overcrowding the pot can result in unevenly cooked potatoes. Make sure there’s enough room in the pot for the potatoes to move around freely.
  • Use cold water: Start with cold water to prevent the potatoes from cooking unevenly. Add just enough water to cover the potatoes by an inch or two.
  • Boil gently: Bring the water and potatoes to a gentle boil, then reduce the heat to medium-low. Use a timer to make sure you’re not overcooking or undercooking the potatoes. Small potatoes take about 15-20 minutes to cook, while larger potatoes can take up to 30 minutes.
  • Test for doneness: Use a fork or a skewer to test if the potatoes are cooked. They should be tender but not mushy or falling apart.
  • Drain and dry: Once the potatoes are cooked, drain them in a colander and let them dry for a few minutes before using them in a recipe.

How to Roast Potatoes

Roasting potatoes is an excellent way to add flavor and texture to your dish. Learn the secrets to roasting potatoes to perfection.


The first step to achieving the perfect roasted potato is to choose the right type of potato. For roasting, it is best to use potatoes that are medium to high in starch content, such as russet or Yukon gold potatoes. Preheat your oven to 425°F. Line a baking sheet with parchment paper for easy cleanup. Wash and peel the potatoes, cut them into evenly sized pieces and pat them dry with a paper towel. Season the potatoes liberally with salt and pepper, and toss them in a bowl with a few tablespoons of olive oil until they are evenly coated.


Arrange the potatoes in a single layer on the prepared baking sheet. Make sure to leave some space between the pieces, so the hot air can circulate around them. Roast the potatoes in the preheated oven for 25-30 minutes, until they are crispy and golden brown on the outside and tender on the inside. 


  • If you want to add some extra flavor, try adding herbs such as rosemary or thyme to the olive oil before tossing the potatoes.
  • You can also experiment with different seasonings, such as paprika, garlic powder, or onion powder, to give your roasted potatoes a unique twist.
  • If you prefer a healthier option, try roasting sweet potatoes, which are high in beta-carotene, fiber, and vitamin C.

How to Make French Fries

French fries are a beloved snack or side dish around the world. Learn how to make crispy and delicious French fries at home with these easy cooking tips.

The Perfect Potato for French Fries

The perfect French fries start with the right potato. You’ll want to choose a potato with a high-starch, low-water content. Idaho Russet potatoes are the most commonly used potato for French fries because of their high-starch content, but other varieties such as the Maris Piper or the Kennebec potato can also be used. Look for potatoes that are firm and free of any blemishes or soft spots.

Cutting the Potatoes

Once you’ve chosen your potatoes, it’s time to cut them into the perfect French fry shape. Start by slicing off a small piece of one side of the potato to create a flat surface. Then, slice the potato into even-sized pieces. The ideal thickness for French fries is about 1/4 inch. If you have a French fry cutter, use that to create even-sized fries.

Soaking the Potatoes

After cutting the potatoes, they need to be soaked in cold water for at least 30 minutes. This helps to remove excess starch and gives the fries a crispy texture. Change the water a few times during the soaking process to ensure that all the excess starch is removed.

Drying the Potatoes

Once the potatoes have soaked, drain them and use a clean cloth or paper towel to thoroughly dry them. This is an important step as any excess water will cause the oil to splatter when frying and can also make the fries mushy.

Frying the Potatoes

Heat up vegetable or canola oil in a deep fryer or a large, deep pot to 350-375°F. Use a thermometer to ensure the oil is at the correct temperature. Add the potatoes to the hot oil in small batches. Don’t overcrowd the pot as this will cause the temperature to drop and the fries won’t cook evenly. Fry the potatoes for about 2-3 minutes or until they are golden brown and crispy. Remove the fries from the oil using a slotted spoon or wire mesh strainer and place them on a paper towel-lined plate to remove any excess oil. Season the fries with salt and serve immediately.

Thanks for Reading!

We hope you’ve learned a thing or two about getting perfect potatoes every time! These tips and tricks will definitely take your potato game up a notch. Don’t forget, a perfectly cooked potato goes great with just about any dish. So, practice these techniques and get ready to impress your family and friends with your flawless spuds!

Get Perfect Potatoes Every Time with these Easy Cooking Tips

Learn how to get perfectly cooked potatoes every time with these easy cooking tips. From boiling to baking, we’ve got you covered!

  • 4 medium-sized potatoes
  • Salt
  • Pepper
  • 4 tablespoons butter
  • Fresh herbs (optional)
  • 2 cloves garlic (optional)
  • 2 tablespoons olive oil (optional)
  • Chopped onions (optional)
  1. Wash the potatoes and peel them. Cut them into equally sized pieces and place them in a pot. Fill the pot with cold water until the potatoes are just covered. Add a generous pinch of salt to the pot. Bring the water to a boil over high heat. Reduce the heat to low and simmer until the potatoes are tender, about 20-25 minutes.
  2. Preheat your oven to 425 degrees F. Scrub the potatoes and rinse them in cold water. Pat them dry with a paper towel. Rub the potatoes with 2 tablespoons of olive oil and sprinkle with salt, pepper, and any additional herbs or spices. Pierce each potato with a fork a few times. Place the potatoes directly on the oven rack and bake for 45 minutes to 1 hour, or until tender.
  3. After boiling the potatoes, drain them and return them to the pot. In a separate pan, melt 4 tablespoons of butter and sauté chopped onions and garlic until they are soft and translucent. Add the sautéed onions and garlic to the potatoes. Mash the mixture until it’s smooth and creamy. Season with salt and pepper to taste.
  4. Preheat the oven to 400 degrees F. Cut the potatoes into small, bite-sized pieces. Season with salt, pepper, and any herbs or spices you like. Drizzle with olive oil and toss to coat. Spread the potatoes out on a baking sheet in a single layer. Roast for 30-40 minutes, or until crispy and golden brown.
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