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Cooking
Information
Backing
Suggestion for Obtaining the Best Results
Baked:
Conventional
oven: Heat oven to 425º, pierce in several places to allow steam to escape.
Place potato on oven rack or baking sheet; bake 45-55 min. or until tender
when pierced with a fork.
Baking in
foil is not recommended, it results in a steamed potato texture.
Microwave:
Pierce
medium potato several times. Place in microwave on paper towel; microwave on
high 3 1/2-4 1/2 min, turning potato over once. Remove from oven; let stand
5 min. Increase cooking time with additional potatoes.
Twice-baked:
Back in conventional oven as above. Cool
slightly: cut length wise in half. Scoop out center of potatoes, leaving 1/2
inch thick shell. Mix potatoes with milk or sour cream, butter (optional),
salt and pepper. Spoon potato mixture back into the shells; sprinkle
with shredded cheese. Back or microwave until heated through and cheese is
melted.
Mashed:
In sauce pan, combine potatoes and enough
salted water to cover; bring to boil. Reduce heat and cook until tender;
drain. (if cooking whole potatoes allow 30-40 min; if cut up allow 20 min).
Using potato masher or electric mixer, mash potatoes. Mix in warm milk.
butter (optional), salt and pepper.
Fried
Traditional fries: peel and cut potatoes into
1/4 inch thick strips; add to bowl of ice water to crisp. Drain and pat dry.
In deep fryer or large heavy sauce pan heat 4 inches of oil to 390º . Place
a layer of potato strips in fryer and immerse in hot oil or, if using a
sauce pan, add a few potato strips at a time. Cook 5 min. or until
golden. Drain and season lightly with salt and pepper or garlic season salt.
Roasted
Add cup potatoes to roasting pan when
preparing your favorite roast.
Hash Brown Potatoes:
In large non-stick skillet heat butter (or
olive oil) over medium heat. Add coarsely shredded potatoes; cover and cook
until bottom is golden brown, adjusting heat as necessary. Turn potatoes
over carefully; brown opposite side. Season with salt and pepper or your
choice of seasoning.
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