We love us some potatoes in this house. Whether its 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 several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.