We love us some potatoes in this house. Whether it’s some quickly whipped up mashed potatoes, which can be a quick and versatile starch to accompany meals, or baked fries and roasted potatoes, it’s tasty stuff.
In terms of types of potatoes, we are pretty open.
A sampler of types of potatoes:
- Red potatoes are great for boiling, roasting, baking and potato salad. But they are too wet for hash browns.
- Idaho potatoes are a great all-purpose potato that can be used for hash browns, baked potatoes, roasting, fries or mashed potatoes.
- Fingerling potatoes are great for roasting.
- Yukon Gold potatoes are good for mashing and roasting.
- New potatoes are best for potato salad. They also are good for roasting.
- Should potatoes be peeled? They can be, but the potato peel is the most nutritious part of the potato, so if you eat it, you’re getting the healthy bits.
- What if a potato has turned green a little? Do not eat it. The green shows the presence of alkaloid, which in potatoes can be toxic to humans.
- What if a potato has eyes? Pick off the eyes and cook as normal – as long as the potato is still firm and has no patches of green anywhere. Click here for more info.
- 2 cups fingerling potatoes
- 2 cloves garlic, , minced
- 1/4 cup grated provolone cheese
- 1/4 cup grated romano cheese
- 1/2 tsp kosher salt
- 1/4 tsp pepper
- 2 tbsp olive oil
- Preheat the oven to 375 degrees. Line a baking sheet with heavy duty aluminum foil.
- Slice the fingerling potatoes in half lengthwise and place in a large Ziploc bag.
- In a small bowl, mix together the garlic, cheese, salt and pepper. Pour into Ziploc bag.
- Add the olive oil to the Ziploc and seal. Shake vigorously until the potatoes are evenly coated.
- Pour the potatoes out onto the baking sheet in a single layer.
- Place in the oven and cook for 30-35 minutes, until browned and fork-tender. Stir once or twice during cooking to prevent sticking.
- If desired, finish with a touch of sea salt.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of four cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to a tween and a teen, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.