Potato Cooking Guidelines
Always wash potatoes before cooking and remember cooking times can vary depending on the size of the potato and the cooking appliance used. All appliances vary, cooking guidelines are for guidance only.
Steaming Potatoes 20-25 mins
Add about one-inch of water to a pot* that has a fitted steamer basket or can hold a steamer insert. Place potatoes into steamer basket. Cover pot. Steam until potatoes are tender, about 20-25 minutes++ on a low heat until tender.
* Always follow the directions with your appliance as instructions may vary.
++ Time varies depending on the size of the potatoes.
Boiled Taters 20-25 mins
You may peel potatoes before boiling or choose to leave the skins on. Place potatoes in a saucepan of cold water and bring to the boil. Reduce heat, simmer gently for 20-25* minutes until tender. Pierce the potatoes with the tip of a knife. If it goes in easily, you’re done! Drain immediately, allow to dry and serve.
* Large whole or new potatoes will take longer to cook than peeled smaller chunks. Adjust cooking times accordingly.
Homemade French Fries 8-10 mins
* Appliances may vary.
Peel and chip potatoes as you like – chunky, crinkled or skinny. Rinse in cold water and dry thoroughly. Preheat the oil to about 190oC/375oF.
Place the French fries into the hot oil and fry for 8-10 minutes until completely cooked through.
Drain well before serving. Season as you like with salt, vinegar, rosemary etc., the choice is yours.
Microwave Potatoes 11-12 mins
* Appliances may vary.
Using your Microwave offers a very quick and easy way to cook your Potatoes to perfection when time is of the essence.
Remove potatoes from the bag. Wash the potatoes and pierce several times with a knife. Place in a microwavable dish with 3-4 tblsp. of water.
Cover and microwave on full power for 11-12 minutes. Let stand for 1 minute before serving.
| 250g | 500g | 750g | |
| 650 watt | 6-7 mins | 9-10 mins | 12-13 mins |
| 750 watt | 5-6 mins | 8-9 mins | 11-12 mins |
Creamy Mash 20-25 mins
Peel the potatoes and place them into a saucepan of cold water and bring to the boil. Reduce heat, simmer gently for 20-25 minutes until tender. Pierce with tip of a knife, if it goes in easily, you’re done!
Drain immediately and dry potatoes. TIP: place them back on a low heat for a few minutes, gently shaking to move them around. This allows any residual water to evaporate leaving you with dry potatoes ready for mashing.
Add a knob of butter and a splash of cream or milk (all at room temperature). Season to taste. Gently mash or for a creamier texture use a potato ricer. Don’t over mash your potatoes or you will end up with a gluey texture.
Potato Wedges 20-25 mins
* Appliances may vary.
Cut each potato into eight wedges. Leave skin on. Add to the pan of boiling water and parboil for 8 minutes. Drain in a colander and leave to steam dry for a couple of minutes.
In a large bowl, mix a little melted butter or oil with a little seasoning and a spice of your choice. You can even sprinkle in your favourite herb or some pureed garlic. Add the steam dried potato into the bowl and shake covering each wedge.
Transfer to a baking tray and bake on a high heat for 20-25* minutes, turning occasionally, until golden, crisp and cooked through.
Chunky Oven Chips 30-40 mins
*Appliances may vary.
If you’re looking for the healthier alternative, knowing how to make oven chips is a must!
Peel and cut the potatoes as you like – chunky, crinkle or skinny. Soak the cut chips for about 30 minutes in a bowl of slightly salted water to remove some of the starch. Then remove from water and dry thoroughly to remove any moisture. Place the chips in a bowl and lightly drizzle with some oil. Preheat the oven. Spread the chips out evenly on to a baking try covered in greaseproof paper or non-stick foil to prevent sticking.
Depending on how thick you have sliced your potatoes bake them for about 30-40* minutes, turning over a few times to ensure even cooking and colouring.
*Oven temperatures and times may vary.
Baked Jacket Potato 25-35 mins
*Appliances may vary.
To get that lightness inside, floury potatoes are definitely the best choice and because they come in larger sizes you can make a proper meal out of it. Look out for baking potatoes in the shops. Then it really comes down to how much time you have! Microwave baked potatoes definitely have the edge in convenience if you’re in a rush or looking to make a quick lunch, but if you want the outside to get that lovely crisp outer skin, the oven is definitely a better option.
Or you could have the best of both worlds – pop it in the microwave for 6 minutes to get the cooking started, and then move it to the oven for 25 – 30 minutes (depending on the size of the potato) to allow it to crisp up. Have some fun with your fillings. From sour cream or a cheesy melt to a spicy Mexican chillies filling, the choice is yours!
Perfect Roasties – 60 mins
* Appliances may vary.
Preheat the oven to 200oC/ 400oF/ Gas Mark 6. Peel and cut potatoes into even sizes. Parboil for 10 mins with boiling water and a pinch of salt. Drain, dry and put the lid back on the saucepan. Shake the saucepan vigorously to roughen edges for a crisper surface when roasted. Heat oil, butter or goose fat in a roasting tin. It’s important the fat is very hot when the potatoes are added.
Tossing the potatoes in the fat, ensure the entire potato surface is all lightly coated. Season really well with sea salt and black pepper. You can also add your favourite flavours e.g. garlic & rosemary, thyme & bay leaf – the choice is yours. Return the roasting tin to the oven. The potatoes will take about 45-55* minutes to roast and will need turning half way through cooking. Serve as soon as possible, to retain crispiness.