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StumbleUponBoiling. Cut large potatoes into pieces. Place the pieces in a saucepan and cover with water. Cover and bring to a boil. Boil for 15-30 minutes or until the potatoes are tender; drain well. (If you boil russets, it's recommended that you peel them first as their skins will likely come off during boiling.)
Steaming. Place potato pieces in a steamer basket over 1 inch of boiling water in a pan. Cover and steam until tender, 15-30 minutes.
Baking. Pierce whole potatoes several times with a fork. Bake directly on an oven rack or on a baking sheet at 375° for 45-60 minutes or until potato feels soft when gently squeezed. Russet potatoes bake the best. If a soft-skinned potato is preferred, wrap it in foil or rub it with oil before baking.
Microwaving. Pierce whole potatoes and microwave on high for 8-10 minutes or until tender. Place quartered potatoes in a microwave-safe dish. Cover and cook on high until tender, about 9-12 minutes; stir halfway through.
Sweet Potatoes. Place whole potatoes in a large pan and cover with water. Cover and boil gently until potatoes can easily be pierced with a fork, about 30-45 minutes; drain. (Sweet potatoes peel easier after they have been cooked and are cool enough to handle.)
Sweet potatoes can be baked in the oven like russets; however, their juices may escape while baking. Be sure to put them on a baking sheet or place foil beneath them. Visit the Taste of Home Recipe Finder for over 1,000 kitchen-tested potato recipes.
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