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How to Bake Potatoes

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Potatoes are a very versatile food and you can get very creative with them. Recipes can range from quickly microwaved creations to hour-long oven-baked dishes. 5-Minute Crafts presents you with 6 delicious ways to cook potatoes that you can try.

Ingredients:

  • 1 lb of baby potatoes, halved
  • 1 tbsp of extra-virgin olive oil
  • 1 tsp of garlic powder
  • 1 tsp of Italian seasoning
  • 1 tsp of Cajun seasoning (optional)
  • Salt
  • Ground black pepper
  • A lemon wedge for serving
  • Freshly chopped parsley as a garnish

How to make them:

  • Toss the potatoes with olive oil, garlic powder, Italian seasoning, and Cajun seasoning in a large bowl. Season them with salt and pepper.
  • Place the potatoes in the basket of the air fryer and cook them at 400ºF for 10 minutes.
  • After these 10 minutes, shake the basket and stir until the potatoes turn golden. It should take around 8 to 10 minutes more.
  • Once they’re ready, put the potatoes on a plate and squeeze some lemon juice over them.
  • Garnish with parsley before serving.

Ingredients:

  • 3 lb of potatoes (about 4 large in a combo of russets and Yukon Golds)
  • Salt
  • 1 stick of butter plus 2 more tablespoons for garnish
  • 1/2 cup of milk
  • 1/2 cup of sour cream
  • Ground black pepper

How to cook them:

  • Peel the potatoes.
  • Place the potatoes in a large pot and cover them with water. Add a generous pinch of salt.
  • Bring them to a boil and cook until soft, which should take around 16 to 18 minutes.
  • Drain them and put them back in the pot.
  • Use a potato masher to mash the potatoes until they’re smooth.
  • Meanwhile, melt butter and milk in a small saucepan until warm.
  • Pour the mixture of butter and milk over the mashed potatoes and stir until everything is combined and creamy.
  • Add sour cream and stir until it’s combined with the rest.
  • Add salt and pepper.
  • Transfer everything to a serving bowl and top it with 2 tablespoons of butter.
  • Season with more pepper.

Ingredients:

  • 1 lb of baby potatoes, scrubbed clean
  • 1 tbsp of vegetable oil
  • 1 tbsp of extra-virgin olive oil
  • 1 tbsp of freshly chopped rosemary
  • 1 tsp of garlic powder (optional)
  • 1/2 tsp of chili powder (optional)
  • Salt
  • Ground black pepper

How to cook them:

  • Slice the potatoes into coins about ¼ of an inch thick.
  • Heat some vegetable oil and olive oil in a large skillet over medium-high heat.
  • Add the potatoes to the skillet and season with rosemary, salt, and pepper.
  • Cook everything, undisturbed, until they’re golden and crusty underneath. It should take about 4 to 5 minutes.
  • Flip the potatoes and cool them until they’re golden on the other side, which should take another 4 to 5 minutes.
  • Sprinkle with garlic powder and chili powder, and continue cooking, stirring occasionally until the potatoes are tender. It should take about 2 minutes more.
  • Serve them warm.

Ingredients:

  • 4 russet potatoes, scrubbed
  • Extra-virgin olive oil
  • Salt
  • Ground black pepper
  • Butter
  • Sour Cream

How to cook them:

  • Preheat the oven to 350ºF.
  • Pierce the potatoes all over with a fork.
  • Rub them with some olive oil and season them with salt and pepper, generously.
  • Put them on a baking sheet.
  • Bake them until they can be easily pierced with a fork, which should take an hour to an hour and a half.
  • Once it’s ready, add either butter or sour cream.

Ingredients:

  • 4 russet potatoes, scrubbed
  • Extra-virgin olive oil
  • Salt
  • Ground black pepper

How to cook them:

  • Wash the potatoes and pat them completely dry.
  • Pierce them 3 to 4 times with a fork.
  • Place them on a microwave-safe plate and microwave them for about 7 minutes, turning them over halfway through.
  • If you can’t pierce the potato with a fork after 7 minutes, continue microwaving them for 1 minute at a time until they’re fork-tender.
  • When they’re ready, let them rest for 2 minutes.
  • Split the potato down the middle.
  • Season with salt and pepper and top with butter.

Ingredients:

  • 4 russet potatoes, cut into wedges
  • 2 tsp of garlic powder
  • 1 tsp of kosher salt
  • 1 tsp of freshly ground black pepper
  • 1/2 cup of extra-virgin olive oil
  • 2 tbsp of freshly chopped herbs (such as parsley)

How to cook them:

  • Bring a pot of water to a boil, and make sure it’s well-salted.
  • Add the potatoes and cook until they are al dente, which should take 5 to 7 minutes.
  • Drain and let it cool slightly.
  • Set the grill to medium-high heat.
  • In a large bowl, mix garlic powder, salt, and pepper. Then stir the mixture with olive oil.
  • Add the potatoes and toss gently to coat.
  • Remove them from the oil and save the excess oil in the bowl.
  • Grill the potatoes, flipping them only once until they’re golden brown for around 5 minutes.
  • Add herbs to the oil mixture you saved.
  • Return the potatoes to the mixture and toss them again.
  • Serve.
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