Food And Drink

Want to fry eggs like a pro? Check out our guide on how to fry eggs perfectly, every time.

Arm yourself with a spatula, a teaspoon and a knife or fork with which to break the egg’s shell. For each egg, melt ½ a teaspoon of butter in a skillet or frying pan over a moderate (Medium-Low) heat. Tilt the pan and move it in a circular motion to coat the bottom of the pan. When the butter froths and is just starting to brown, the pan is hot enough for the egg.

Break each egg individually onto a saucer and then slide it carefully onto a greased section of the pan. This enables you to check for any eggs that may be ‘off’ and to remove any small piece of shell that may fall in with the egg.

When the bottom has set, tilt the pan and spoon the fat with teaspoon onto the top surface of the egg to assist the cooking process (eggs ‘sunny side up’) or flip the egg over by scooping it onto the spatula and then gently inverting it (‘eggs over easy’).

Cooking for Beginners- Notes on How to Fry Eggs

If the pan is too hot, the eggs will be crispy at the edges and leathery underneath. Using butter enables you to keep better control over the pan’s temperature because the pan is ready when the butter has melted completely and is just starting to brown.

As when making an omelet, if you want to avoid the additional cholesterol in butter, you can also use at least a tablespoon of olive or vegetable oil instead of butter. In this case, use the water test: if a drop of water sizzles immediately it touches the surface of the pan, then the pan is at the correct heat.

If the pan starts to smoke, it is too hot for eggs: take the pan off the heat for a moment to let it cool down. Turn down the heat. Add your egg and then return the pan to the heat.

Serving Suggestions for Fried Eggs

Serve with French fries (from the microwave), or as part of a breakfast with toast, sausage, bacon and fried bread or as ham & eggs. Place a fried egg on top of simple suppers on toast, such as baked beans (pork & beans) on toast or melted cheese on toast. Fried eggs also form the basis of ranch-style dishes such as Ranch Eggs and Divorced Eggs (see below).

Simple Egg Recipes- Fried Bread

This is an ideal way to clean up the residue left in the pan after frying eggs and other breakfast items.

Heat a little extra oil in the pan and lay a slice of slightly stale bread in the pan. Fry until golden underneath and then turn the slice over and brown the other side. Sprinkle garlic powder on the top side of the slice before introducing it into the pan for garlic fried bread. You can also dip the slice in a mixture of beaten egg, ground cinnamon and milk before frying it and serve it with a topping of maple syrup for quick French toast.

Thick slices of bread with the crusts removed and then cut into cubes, sprinkled with garlic powder and herbs and fried in oil or butter make excellent croutons for salads or soups. Place the croutons in a bowl and sprinkle them with Parmesan while still hot for even more flavor.

Cooking for Beginners- Ranch Eggs

This is a dish that originated on the open range and consists of fried eggs laid on a fried tortilla spread with salsa and bacon rashers and topped with more salsa.

Simple Egg Recipes- Divorced Eggs

This dish is similar to Ranch Eggs but consists instead of two fried eggs on fried tortillas, one topped with red salsa and the other with green salsa. A space is left between the two eggs and filled with home-fried potatoes or refried beans for an authentic Mexican flavor. Sprinkle liberally with tortilla chips.

Scrambled eggs can be substituted for the fried eggs and toast can be substituted for the tortillas in both these recipes.

Follow these tips and discover how easy it is to cook steaks over an open flame. Let’s get grilling!

Rib Eye is not the tenderest cut of steak, but Rib Eye has a lot of flavor. Filet Mignon for example is a much more tender cut of meat but Rib Eye has it beat hands down in flavor. Look for steaks with a little fat marbling; much of the flavor comes from the fat. A good cut of meat and a quality steak doesn’t need much seasoning, a little fresh ground pepper is all that’s needed, too much seasoning takes away the natural flavoring of a good steak.

Preparation

Before you put the steaks on the grill, take them out of the refrigerator and let the steaks reach room temperature. Trim any excess fat in excess of ¼ inch. To prevent your steak from curling, make a cut in the fat about every inch or so. Rub steaks lightly with olive oil and sprinkle steaks with fresh pepper. Oil the grill and set a gas grill on high. For a charcoal grill add single layer of dense charcoal until ash is white.

Grilling

Place your steaks on hot grill using direct heat. For cross hatch grill marks on a steak, cook the steak for about 2 minutes, then turn the steaks 90 degrees. To ensure a juicy steak, flip the steaks only once turning cooking. Flipping the steaks more than once can dry out a good steak. Always use tongs to flip your steaks, never puncture them with a fork to turn and remove them. Watch for flare-ups and move the steaks to a cooler part of the grill if necessary.

Cooking Time

Cooking times can vary depending on external conditions like wind, ambient temperature and so on. Of course the biggest factor is the thickness of the steaks. If it’s an exceptionally thick cut of steak, partially cook the steak using indirect heat. But always sear both sides of the steak to lock in the juices first.

One method of testing a steak’s doneness is by pressing the steaks with tongs. A rare steak will be soft; medium slightly firm and well done will be firm. Another method of testing steaks doneness is to use a cooking thermometer. Insert the thermometer into the thickest part of the steak to get an accurate reading. The cooking times below are an approximation of cooking times. Remember there are a lot of factors involved in cooking times.

 Rare - 1" thick 8-10 minutes, 1 1/2" thick 10-14 minutes, 2" thick 12-16 minutes
 Medium - 1" thick 12-14 minutes, 1 1/2" thick 16-20 minutes, 2" thick 22-26 minutes
 Well - 1' thick 16-20 minutes, 1 1/2' thick 22-26 minutes, 2" thick 24-28 minutes

Let the steaks sit for about 5 minutes before serving; this allows the juices to distribute evenly throughout the meat. A good microbrew paring with a great steak is a pale ale with a bit of a hops bite to enhance the flavor of the steak.

Follow these tips to make the perfect burger every time. From choosing the right meat to seasoning it just right, we’ll show you how to do it like a pro!

The perfect burger is hearty, succulent, and juicy. The meat literally melts in your mouth, and the condiments aren’t overpowering. The perfect burger makes a name for itself. However, not many people know how to make their own perfect burger. Most just go outside in search for it, when in fact making the perfect burger at home isn’t as difficult as it seems. In fact, it’s both fun and rewarding.

The perfect burger obviously starts with the type of meat you use. Whether it’s a turkey burger, a pork burger, a chicken burger, or a beef burger, you should choose meat that isn’t too lean.

I prefer using beef that is about 70% lean. Anything that is leaner than that percentage is too lean, and almost always results in a dry burger. Although you can definitely use ground turkey or pork to make your burgers, ground beef has that classic flavor that I personally think the “perfect burger” should have. Also, ground turkey can sometimes be too dry, and ground pork can sometimes be too fatty. A good ratio of leanness in beef ensures that your burger will be up to par.

Although you can add various amounts of spices to your ground meat, you should take care not to over spice it. What you want to do with the burger is to put the meat on a pedestal; therefore, there should not be too many things that mask the natural taste of the beef. This consideration includes too many spices; stick with the basic spices, such as ground garlic or onion and the occasional dried herbs to bring out the natural meaty flavor of the beef. However, use them in moderation.

Some burgers are grilled and they are called “perfect,” while others are done on the stovetop or even in the oven. Each method, of course, adds a distinctive flavor to the beef that is unique to the type of burger you want to create. If you want to make a Southwestern flavored burger, it makes sense to grill the beef.

If you want to make a classic burger, you can definitely cook the meat on the stovetop using just a frying pan and a bit of oil. However way you choose to do it is up to you, and again, each method is done specifically for a certain kind of burger. That said, I can’t say which one I prefer. With each method, however, you want to avoid overcooking or undercooking the meat.

Most people fail in making great burgers because they don’t know when to stop cooking the burger. Some people “flash cook” their burgers and the result is a burger that is burnt on the outside and uncooked in the inside. Prevent that by giving your burger time to cook. Also, take care that you don’t press down on the burger as it cooks. This releases the meat’s valuable juices.

The bun is also a vital part of the burger. Choose buns that are right for you; some people like them without the sesame seeds, while others like to use specialty buns. Vegetables and condiments are all relative, but again, you don’t want to add anything that will mask the flavor of the beef (or whatever is the “star” in your burger). Let the beef’s natural flavor shine through and you’ll end up with a burger that’s hard to put down.

Love cooking over an open fire? Here are some recipes for vegetable side dishes that will make your next camping trip even more delicious!

Tired of the same old boring grilled burgers and steaks? Here are some veggie side dish ideas to help campers enhance the evening meal.

Camping is all about the enjoying the great outdoors and life under the stars. So why should the evening meal be boring? Sure it’s easy to throw a steak on the grill and call it dinner. But with a little forethought, campers can bring a little more excitement to their campground fire pit with some grilled vegetable recipes.

Basic Tips about Veggies and Camping

Refrigerator items such as vegetables can spoil quickly in the great outdoors even when kept in a cooler, so it is important to plan accordingly. A weekend camping trip is generally no problem; however, campers who want to enjoy paradise for a longer period of time should plan on restocking at a local market.

Do as much of the prep work at home as possible to make meal time in camp go faster and smoother. Plus campers need to be sure to bring their own fire grate or grill in case there is none at the campgrounds. And here’s a tip from food guru Guy Fieri: cross-utilize groceries. That means bacon fat from breakfast can be reused to fry potatoes for dinner.

Campfire Veggie Side Dishes

As most backyard barbecue cooks know, grills are not just for meat. There are plenty of veggie side dishes that campers can include in their meals, like grilled zucchini, eggplant, tomatoes or baked potatoes, just to name a few. And, of course, don’t forget corn on the cob. However, why not spice it up a bit with a little seasoned butter?

Seasoned Butter Recipe

 1 t. chili powder
 1/8 t. dried oregano
 1 pinch of onion power, cayenne pepper and garlic powder
 Salt and pepper to taste
 ½ cup softened butter

Mix all the ingredients in advance and store in air tight container (just don’t mix this up with plain butter and spread it on the morning toast!) At camp, prepare six ears of corn by carefully pulling back husk, removing as much silk as possible and rewrapping in husk. Soak in water 30 to 60 minutes. Drain, dry and spread corn with seasoned butter. Tie closed with string or husk strips. Grill until tender, about 20 minutes.

And speaking of spicing things up, here’s a recipe for spicy grilled sweet potatoes that does just that.

Grilled Spicy Sweet Potatoes for Four

 2 medium sweet potatoes, peeled and cubed
 1 cup red onion, minced
 1/3 cup olive oil
 2 T. catsup
 2 t. chili powder
 2 t. salt
 1 t. pepper

Mix all ingredients except the potatoes in a re-sealable container. At the campsite, prepare the potatoes then mix into marinade. Pour onto four separate sheets of heavy duty aluminum foil (regular foil tends to tear) and seal into tight little packets. Place on grill (350 to 400 degrees). Watch carefully to ensure they don’t burn. Cook until tender, about 25 minutes.

Another way for campers to get their veggies is to skewer them and then roast them on the grill. For this veggie side dish, chop one each of zucchini, yellow squash, red and/or green pepper and red onion chunks plus about a cup of mushrooms. In a separate air-tight container combine sweet and sour marinade.

Sweet and Sour Marinade

 ½ c. cider vinegar
 1/3 c. sugar
 1/3 c. vegetable oil
 Salt and pepper to taste

At campsite combine veggies and marinade a few hours before grilling. Vegetables that marinate too long can become mushy or rubbery. Grill until cooked to desired tenderness.

For a little extra twist, grill veggies using the spicy sweet potato marinade or just a bit of salt and pepper then toss into a grilled flour tortilla with a bit of the evening’s protein and/or maybe some campfire beans. Now that’s fine eating!

Campfire cooking is all about keeping it interesting. And making veggie side dishes on campground fire pits is just about mixing it up and doing as much prep work as possible in advance.

This easy guide will show you how to cook a whole chicken in your crock pot for a delicious and hassle-free meal.

Whether you’re away from home all day, or your office is your home, there’s nothing quite like having dinner ready for you at the end of the day. This slow cooker chicken in wine has minimal ingredients, meaning it’s easy to toss together in the morning, but is big on flavor. You can cook the whole chicken this way, braising in the Crock Pot, or substitute cut up chicken pieces if you prefer. Either way, your house will smell delicious and you will feel pampered not having to cook at dinnertime.

Chicken

The great thing about cooking a whole chicken in the slow cooker is cutting it up once it’s cooked is a breeze. It will practically fall apart without much help from the knife. After dinner, you can use the whole carcass to make a soup. But if you’d rather not mess with whole chicken, pieces work great too. Either way, you can remove the skin first to keep fat to a minimum. The skin does help keep things moist and flavorful, though, so consider keeping it on if fat is not a big concern. You can also leave the skin just on the breast and cook it breast side up, keeping a crispy skin with moist meat, and letting the remaining portion of the chicken cook without skin in the wine.

A Complete Meal

If you want the entire dinner cooked in the Crock Pot, feel free to add vegetables to the bottom of the pot. They’ll be well seasoned in the liquid there, but if you put vegetables in at the beginning of the cooking time and let them go all day, they will be very soft. If crisp vegetables are your preference, cook them separately at the end. A cold salad, warm rolls and the rest of the wine would make a great dinner.

Leftovers

Whatever is left from the chicken should be removed from the carcass right after dinner. It doesn’t have to be pretty. Just slice off big chunks of it and store in a well-sealed container. As this chicken will be very moist, it’s best to remove the meat from everything, even the legs, and store all of the boneless meat together. You can use it for sandwiches, chicken salad, soup, fajitas, quiche or anything else you’d like a little protein in.

Slow Cooker Chicken in Wine Recipe

Ingredients:

 1 whole chicken
 Salt and pepper
 1 tablespoon dried tarragon
 2 cups white wine

Directions:

1. Remove skin from chicken if you’re cooking without it, or leave it on the breast portion as mentioned above.
2. Remove giblets from chicken, rinse well and pat dry. Season liberally inside and out with salt, pepper and tarragon.
3. Pour wine into slow cooker, then add chicken.
4. Cook on low setting for 8-10 hours. Makes about 4 servings.

Find out how to make various meals with canned tuna–from appetizers to pasta and more. You’ll be surprised at just how delicious, and economical tuna can be!

Most pantries in the U.S. have at least one can of tuna in it. Others have more than one. Those of us who’ve been through a disaster stockpile foods of this nature as part of our survival kit. The problem is finding different ways of preparing them.

Old Favorites

Tuna noodle casserole is one of my more favorite uses for this product. It can be made two ways. The fastest and easiest is to mix the tuna with a can of condensed cream of mushroom soup, sprinkle cheese and breadcrumbs on top and toss it in the oven. I have to say that no one in my family much likes that version.

My version is a little more time consuming. Here is my version:

Mince half an onion and dice five or six mushrooms. Next, make a roux by melting a tablespoon of butter with a tablespoon of olive oil. When it’s melted, add two tablespoons of flour. Whisk for at least one minute. Add two cups of milk, whisking as it’s poured. Throw in the onions and mushrooms and continue whisking until the mixture thickens. Add a cup of cheese (we prefer mozzarella), stir till it’s melted and then add the tuna. Top with more cheese and breadcrumbs (optional) and bake until set.

Tuna cakes are another easy to prepare food, and can be made even if a disaster is the reason for the tuna. Put the tuna into a bowl, add about a third of a cup of seasoned breadcrumbs, an egg and three tablespoons of minced onion. Form this into patties and refrigerate for at least 20 minutes. Fry until golden on both sides.

Tuna salad is probably the most common use for this product. The basic recipe is to mix tuna with mayo and sweet pickle relish. Diced onion is also added at times.

Newer Ideas

These recipes taste best if top quality tuna is used. In fact, all tuna recipes seem to taste better, but it is on the expensive side. These can be made, at least to a certain degree, after a disaster.

Fish Tacos: This is the simplest recipe of all. Put tuna into a taco shell, add salsa (if desired), lettuce, tomato and cheese. Guacamole or avocado can also be used.

Pasta Salad: Add tuna to any standard pasta salad recipe. It can even go into the boxed salads in the grocery store.

Stuffed tomatoes: The stuffing for this is the tuna salad mentioned above. To prepare the dish, cut the top off of three or four vine ripened tomatoes. Remove the core and any seeds that come up. Spoon the tuna salad into the tomatoes and serve.

Tuna may be a common pantry item, but it doesn’t have to be boring. Experimenting with different applications could help no matter why you want to use this fish.

A step-by-step guide to cooking with fresh herbs, including how to choose the right herb for each dish, and some of our favorite recipes!

I have read all sorts of how to cook with herb books and articles, and in the end I found the best way to learn was to just do it. I finally stepped out of the comfort zone and started using them to suit myself. If it tasted good I used it, If it was overpowering I used less. Some herbs, in my opinion, are useless as culinary ingredients.

Two that immediately come to mind are parsley and cilantro. Parsley tastes like something a cow would really enjoy. I love coriander, but loathe its mother plant cilantro, it tastes like something a skunk would relish. Of course, those that I loathe are enjoyed by others, so I grow them right alongside my favorites.

Don’t be intimidated by television chefs telling you how to use herbs. Go with your own instincts, the worse that could happen is you would have to throw a dish or two out. Make mental or written notes when you stink it up, and do better next time. Take a pinch of whatever herb you’re considering, and chew it, taking note of how it affects your palate. Don’t be scared of them, unless you go way overboard it’s hard to use too much.

I love rosemary and thyme, and use those regularly in all sorts of dishes. They have a bright, pungent flavor and aroma that really kick a dish up to the next level. I chop the rosemary, but leave the thyme whole because the leaves are so tiny. Sometimes I leave the rosemary whole, especially if I’m grilling.

Sage is one of the most aromatic and flavorful herbs I grow. I love the smell of sage and can’t walk past a sage plant without fondling the leaves to stir the oils around. I use it a good deal to add warmth to casseroles and meat dishes. Most people just associate it with dressing and stuffing, but it’s more versatile than that. Don’t get locked into culinary habits … if it tastes good, do it.

Another favorite of mine that gets a lot of attention is oregano. While most cooks think of Italian dishes when it comes to oregano, I use it all over the place. It’s also available all year long in the garden, I love to have fresh herbs in the winter.

Cooking with herbs is not hard to learn, but just following cookbook directions will not allow you to really experience the intricacies of individual herbs. Step out of the box and cook to please yourself, you’ll be glad you did.

This fun and easy guide will show you how to turn your leftovers into a delicious meal.

No matter whether you’re feeding a family of six, or you serve small meals for two, it seems there are always leftovers to deal with. A dab of potatoes here, a spoon of vegetables there, a leftover crescent, and soon you have enough food to help make additional meals for the dinner table. Of course, the biggest advantage of using up leftovers is that this practice will save you money on your grocery bills. If you need some ideas on how you can utilize this practical idea, read this article and learn some clever ways to use up mealtime leftovers.

If you and your family like to eat one-pot meals, you can use many of your leftovers to cook up many variations of hearty soup. “Pot Luck Soup” is not much more than bits of food, but it’s a delicious way to recycle. Probably the best thing about it, is, no matter how many times you serve it, it never tastes the same because the ingredients are never the same!

Place any leftover vegetables, meats, poultry, and the like, into a large freezable container after each meal. Keep the container in your freezer until you’re ready to use the contents. Then, at the end of a week or so, whenever the container is full, it’s time to make some “Pot Luck Soup.” Simply put the mealtime leftovers in a soup kettle, add a can of chicken or beef broth, and heat it on your stovetop until it’s heated clear through. You can dice up an onion if you want, or add a can of diced tomatoes to the kettle instead of the broth. Season the soup to your liking with salt and black pepper, and you have a delicious meal that’s easy to make and a treat to eat.

Making soup is the easiest way to use mealtime leftovers, but the clever ideas don’t end there. You can use leftover fresh vegetables such as celery, onion, tomatoes, green peppers, and even carrots to make mouth-watering Vegetable Omelets. Chop the vegetables up, stir them in with the eggs, and cook them until the omelets are done. Top each omelet with a slice of cheese, then fold each one over and enjoy!

Leftover mashed potatoes can easily be transformed into savory potato cakes. All you need to do is add an egg or two, depending on how many potatoes you have, enough sifted flour to make the potatoes slightly stiff, and salt and pepper. Drop spoonfuls of the batter into a hot skillet with some vegetable oil. Fry the potato cakes until the outsides are golden brown in color. Serve them as they are or heat up a can of gravy to eat with them. They’re flavorful either way.

If you don’t want to make soup, or you don’t have leftover mashed potatoes to use up, you can always turn mealtime leftovers into a casserole. Or, fry them up together and make an interesting, yet scrumptious one-skillet meal. You can place leftover macaroni and cheese in a skillet with a pat of butter. Fry it until it’s golden brown. Cut up and stir in leftover hot-dogs, hamburgers, or other meats, and you’ve got an easy meal.

With most any type of leftover pasta you may have on hand, you can stir a can of spaghetti sauce into it, or a can of diced tomatoes, add some meat or poultry, and you’ve used another clever way to recycle your mealtime leftovers!

No matter what kind of food leftovers you have, just use a little imagination, and you’ll be surprised at the ways you’ll come up with to turn these remainders into new kind of meals you and your family will love!

Cooking potatoes can be easy and tasty. Here’s a look at all the different ways you can cook them, along with some recipes to try.

Often considered an everyday food article, potatoes have provided the basis for some of the world’s classic dishes. They can be treated in many different ways.

Easy to grow and usually producing a bountiful harvest, potatoes are considered a staple part of the diet in many cultures. There are over 100 known varieties of potato ranging from long and skinny to short and fat and coming in a range of colors, including a dark purple variety. Potatoes belong to the same general plant group as as tomatoes, aubergines and peppers.

Nutrients

Although sometimes shunned by the carbohydrate conscious because of the starch they contain, potatoes contain large amounts of the nutrients needed in a healthy diet, and are an excellent source of dietary fiber. They contain some protein – and no fat.

Potatoes contain large amounts of Vitamin C and Vitamin B6 and are low in sodium while being a valuable source of potassium. They also contain other important minerals needed by the body in small amounts: iron, copper, magnesium, phosphorus and iodine.

Cooking

Potatoes can be boiled, mashed, fried and baked. They can be eaten whole, chopped, chipped or grated and turned into salads, soups, pies, omelettes – even cakes and scones. It is usually the method of cooking that gives potatoes such a bad reputation amongst dieters. Adding butter or milk to potatoes immediately increases their fat content and the number of calories in the dish. However, adding herbs, seeds, onion or low-fat cheese to give flavor to potatoes provides a dish that is both tasty and healthy.

Buying potatoes

When selecting potatoes look for those with a smooth, unbroken skin. It is better not to buy potatoes in bulk, especially if they are stored in plastic bags, where they can sweat and rot or turn green. Just choose as many as you need, when you need them, to ensure they are as fresh as possible. Buying washed potatoes is false economy because you will need to either peel them or re-wash them after they have been handled in the store. Potatoes with just a small protective covering of dirt on their skins are best. Do not choose potatoes that show any green coloration. Their skins contain a poisonous compound called solanine, which can cause diarrhea, vomiting, breathing problems and even death, if enough is eaten.

Potato recipe

This economical recipe uses anchovy fillets to give a unique flavor. Although it contains healthy ingredients, it is not for the calorie conscious because of the cream it contains.

Anchovy and potato gratin

1kg/2 lb potatoes, peeled and sliced quite thinly
50g/2 oz butter
2 tabs any vegetable oil
3 large onions, sliced thinly
15-16 anchovy fillets
salt and pepper
fine white breadcrumbs
150 ml/1/4 pint cream
150 ml/1/4 pint milk

Heat the oil and half the butter, add onions and cook gently until soft. Arrange a layer of potatoes on the bottom of a greased gratin (baking) dish, add a layer of onion and criss-cross with anchovies. Season with a little pepper and salt. Continue adding layers, finishing with a potato layer. Top with breadcrumbs and dot with other half of butter. Bring cream and milk to boil in a separate pot and pour down the sides of the potato mixture. Bake at 200ºC (400ºF) for 45 minutes to one hour, or until potatoes are tender.

There are so many different ways to cook potatoes, and we’ve got them all right here! From fried to roasted, learn how to make your favorite potato.

The potato while widely common has only been known to the civilized world since the 1500’s. When Spanish conquistadors in what would become Chili and Peru they met the Inca tribes. The Inca’s had been eating potatoes since around 500bc and introduced their food to the conquistadors.

The conquistadors took the potatoes back to Spain when they returned home making them the first to introduce the potato to Europe. Potatoes were introduced to different areas of America, Ireland, and Britain over the next several years. Slowly and in some cases quickly becoming a stable part of the diet in many different countries.

Potatoes are the basis for many dishes. From french fries to potato soup its’ hard to think comfort food without thinking about the homely spud. With all the different uses of potatoes it would seem there are dozens of different ways to cook them. However each of different dish is made from one of three basic ways of cooking.

Fried

Frying involves the use of a skillet and hot oil to cook potatoes until tender on the inside and crispy on the outside. Fried potato dishes include french fries, hash browns, home style fried potatoes.

Baked

Baking potatoes entails using an oven to cook the potato. Baking is used to cook potatoes when the goal of the end result is to cook the potato to the point where it is soft all the way through but not browning the potato.

Baked potatoes are the most common way of using baking to prepare potatoes, however, it is not the only dish prepared by baking. Potato casseroles are created by baking as well. There are many different variations of potato based casseroles with the cook choosing from an almost endless list of possible ingredient.

Boiled

Boiling potatoes is the use of water and a pot to cook the potatoes. Boiled potatoes is used in making mashed potatoes, potato soup, and similar potato dishes.

Microwave

It is possible to bake potatoes in the microwave. If using a microwave check the potato often since there is a fine line between cooked and a dried out mess. Most microwaves have a button specifically designed for baking potatoes but given the extreme variations between the sizes of different varieties of potatoes means that the button is somewhat unreliable.

When cooking potatoes that are sliced or diced it is important to cut them as evenly as possible so each piece finishes cooking at the same time. Potato dishes tend to be both simple to make and delicious.