I just want to share with the world my three favourite ways to make potatoes.
First is a baked potato:
1. Preheat oven to 400F and scrub however many (preferably organic) potatoes you want to bake (leave skins on, of course).
2. Coat potatoes in olive oil and sea salt (I just use my fingers).
3. Place potatoes directly on oven rack in middle of oven. NO TIN FOIL! NOTHING!
4. Bake for 1 hour (medium-sized potatoes) to 1 and a half hours (large potatoes).
5. Remove from oven and let cool for a few minutes, then cut them open and top with whatever you like. (I prefer just butter, but Dave loves to go all out with cheddar cheese, refried beans, green onions, green peppers, sour cream, etc.)
These are the best baked potatoes I've ever had! Normally I don't like the skins on baked potatoes, but I LOVE the skins on these ones, so crispy and delicious!
Next are roasted potatoes:
1. Preheat oven to 450F (or whatever really, I often cook these along with whatever else I'm making for dinner, so the temp is usually anywhere from 350-450), and scrub potatoes (I leave the skins on). This recipe is also AWESOME for yams!
2. Cut potatoes in half length-wise, and then slice (I usually make the slices a half inch to one inch thick, depending on what I feel like).
3. Put potato slices in a container (that has a lid), and cover with olive oil, rosemary and parsley. I never measure anything, I just use enough oil to cover everything, and herbs to taste. My general rule though is 2 tsp parsley to 1 tsp rosemary. You can add chopped onions if you like as well.
4. Put lid on and shake container until all slices are thoroughly covered with oil and herbs.
5. Put coated potatoes on a baking tray or in an oven dish and bake for approx 20 minutes. Flip them halfway through. For extra crispiness, turn the broiler on right at the end for a couple of minutes (watch them so they don't burn!).
6. Serve with sweet chili sauce, mmmm....
The third way I make potatoes is mashed:
1. Peel and wash however many potatoes you want to eat.
2. Slice (for large potatoes) or quarter (medium or small) potatoes, and place in pot.
3. Crush several cloves of garlic (I usually use half a bulb for Dave and I, but we love garlic), and place in pot.
4. Add a generous amount of fresh or dried dill to the pot.
5. Cover everything with water and boil for approx 20 minutes (or until potatoes can be easily pierced with a fork).
6. Drain water, add some butter (I usually add about 1/4 cup, but you can do however much you like) and soy milk (or cow milk, I usually add about 1/4 cup). If you like you can also add a little more dill, and/or green onions, and/or chives, and/or black pepper, and/or whatever! Follow your heart.
7. Mash everything together with a potato masher, if too dry for your liking, add more milk.