The Ultimate Guide to Stovetop Potato Cooking: From Crispy Fries to Creamy Mashed Potatoes

Potatoes are a staple in kitchens across the globe, and for good reason. They're versatile, affordable, and darn delicious. But sometimes, you might feel a bit stuck in a rut when it comes to preparing these humble spuds. That's where I come in. I'm a self-proclaimed potato enthusiast, and I'm here to share my passion for stovetop potato cooking, revealing a whole world of possibilities beyond the usual fries and mashed potatoes.

(Part 1) The Fundamentals: Getting Started

Before we dive into the recipes, let's talk about the foundation of good potato cooking. A little bit of knowledge goes a long way in creating truly delicious dishes.

choosing the right potatoes

Not all potatoes are created equal. Each variety has its own unique qualities, so choosing the right one for your dish is essential.

starchy potatoes: These are your go-to for dishes that require a crispy exterior and a fluffy interior. Think maris piper, king edward, and russet potatoes. They're perfect for fries, roasted potatoes, and potato wedges.

waxy potatoes: These have a lower starch content, resulting in a firmer texture that holds its shape well. They're ideal for mashed potatoes, potato salads, and gratins, where you want a smooth and creamy consistency. Examples include Desiree, Charlotte, and Yukon Gold.

Preparing Your Potatoes

Once you've selected your potatoes, there are a few simple steps to prepare them for cooking.

1. Scrubbing: Give those potatoes a good scrub with a vegetable brush to remove any dirt or debris.

2. Peeling: Whether or not you peel your potatoes depends on the dish. For mashed potatoes, peeling is often recommended as it creates a smoother texture. However, for fries and roasted potatoes, leaving the skin on adds extra flavour and a pleasing rustic look.

3. Cutting: Cut your potatoes into uniform pieces according to your recipe. For fries, aim for thick, even sticks. For mashed potatoes, use chunks of roughly the same size for even cooking.

The Importance of Water

Water plays a crucial role in cooking potatoes. It's not just about getting them soft.

Boiling Point: The water should be boiling hot when you add the potatoes. This ensures even cooking and prevents sticking.

Water Level: Use enough water to completely cover the potatoes.

Salt: Adding a pinch of salt to the water helps season the potatoes and speeds up the cooking process.

(Part 2) The Classics: From Fries to Mashed

Let's tackle some of the most beloved potato dishes. These are the classics for a reason, and with a few tips and tricks, you can elevate them to new heights.

Crispy Stovetop Fries

Ah, the irresistible allure of crispy fries. The perfect fries should have a golden-brown exterior that cracks satisfyingly with each bite, revealing a fluffy, pillowy interior. You might think you need a deep fryer to achieve this, but I'm here to tell you, stovetop fries can be just as delicious.

Here's what you'll need:

1. 1 kg Maris Piper or king edward potatoes, scrubbed and cut into thick fries (about 1 cm thick)
2. 2 tablespoons vegetable oil
3. Salt and pepper, to taste

Let's get started:

1. Pre-Cooking: Bring a large pan of water to a rolling boil. Add the potato fries and cook for 5-7 minutes, until they are slightly softened but still hold their shape. This partial cooking helps create a more even texture and prevents them from falling apart during frying.
2. Heating the Oil: While the fries are cooking, heat the vegetable oil in a large, heavy-bottomed frying pan over a medium-high heat. A heavy pan retains heat better, ensuring a more consistent fry.
3. Draining and Drying: Drain the fries thoroughly and pat them dry with kitchen paper. This removes excess moisture, allowing the fries to crisp up beautifully.
4. Frying: Carefully add the fries to the hot oil in batches, ensuring the pan isn't overcrowded. This prevents the temperature from dropping and ensures even browning. Cook for 5-7 minutes, turning them occasionally, until they are golden brown and crispy.
5. Seasoning: Remove the fries from the pan and season generously with salt and pepper. Let the fries rest on a wire rack for a few minutes to allow the oil to drain and for the fries to become even crispier.
6. Serving: Serve immediately and enjoy!

Creamy Mashed Potatoes

Mashed potatoes are the ultimate comfort food. They should be smooth, creamy, and melt-in-your-mouth delicious. But let's be honest, some mashed potatoes are just... well, bland. With a few simple steps, you can elevate them from ordinary to extraordinary.

Here's what you'll need:

1. 1 kg Desiree or Charlotte potatoes, peeled and cut into chunks
2. 125 ml milk
3. 50 g butter
4. Salt and pepper, to taste
5. Optional: 1-2 tablespoons finely chopped fresh parsley or chives

Let's get started:

1. Cooking the Potatoes: Place the potatoes in a large saucepan and cover with cold water. Bring the water to a boil, then reduce the heat to a simmer and cook for 15-20 minutes, until the potatoes are tender.
2. Warming the Milk: While the potatoes are cooking, warm the milk in a small saucepan over a low heat. This helps create a creamier texture and prevents the mashed potatoes from becoming cold.
3. Draining: Once the potatoes are cooked, drain them and return them to the pan. Let the potatoes steam for a few minutes, which helps them absorb moisture.
4. Mashing: Add the warm milk, butter, salt, and pepper. Using a potato masher or a fork, mash the potatoes until they are smooth and creamy. Avoid using a blender as it can make the potatoes sticky.
5. Finishing Touches: Stir in the chopped parsley or chives, if using. This adds a touch of freshness and vibrant colour.
6. Serving: Serve immediately, while the mashed potatoes are still warm and fluffy.

(Part 3) Beyond the Basics: Expanding Your Horizons

Now we're getting to the fun part! We've covered the classics, but there's so much more to potato cooking than fries and mash. Let's explore some creative and delicious options.

Potato Salad

Potato salad is the perfect picnic companion, a delightful combination of creamy textures and vibrant flavours. But let's ditch the bland, mayo-laden versions and create something fresh and flavourful.

Here's what you'll need:

1. 1 kg waxy potatoes, peeled and cut into chunks
2. 1 tablespoon olive oil
3. 1/2 red onion, finely chopped
4. 1/2 cup chopped fresh parsley
5. 1/2 cup mayonnaise
6. 1 tablespoon Dijon mustard
7. Salt and pepper, to taste

Let's get started:

1. Cooking the Potatoes: Cook the potatoes in boiling water for 15-20 minutes, until tender. Drain and let them cool slightly.
2. Combining Ingredients: In a large bowl, combine the cooked potatoes, olive oil, red onion, and parsley. This creates a base for the salad.
3. Making the Dressing: In a separate bowl, whisk together the mayonnaise and Dijon mustard. Season with salt and pepper. This simple dressing adds a tangy flavour without overwhelming the potato's taste.
4. Combining: Pour the mayonnaise mixture over the potatoes and gently toss to combine. Be sure not to overmix, as this can make the potatoes mushy.
5. Chilling: Refrigerate for at least 30 minutes before serving. This allows the flavours to meld and the salad to chill.

potato pancakes

Imagine crispy, golden-brown potato pancakes, with a soft and fluffy interior. A delight for breakfast, lunch, or dinner, these little gems are sure to please.

Here's what you'll need:

1. 1 kg starchy potatoes, grated
2. 1 onion, finely grated
3. 1 egg, beaten
4. 1/4 cup plain flour
5. Salt and pepper, to taste
6. Vegetable oil, for frying

Let's get started:

1. Combining Ingredients: In a large bowl, combine the grated potatoes, grated onion, beaten egg, flour, salt, and pepper. Grated potatoes release moisture, so make sure you don't squeeze out too much of it.
2. Heating the Oil: Heat a generous amount of vegetable oil in a large frying pan over a medium heat. The oil should be hot enough to sizzle when you drop in a bit of the potato mixture.
3. Frying: Using a spoon, drop spoonfuls of the potato mixture into the hot oil. Don't overcrowd the pan, as this will lower the temperature and prevent the pancakes from crisping up.
4. cooking time: Cook for 3-4 minutes per side, or until golden brown and crispy. Use a spatula to gently flip the pancakes over.
5. Draining: Remove the potato pancakes from the pan and drain on kitchen paper. This absorbs excess oil.
6. Serving: Serve immediately, with a dollop of sour cream or apple sauce.

Potato and Chorizo Hash

This is a hearty and flavourful dish that's perfect for a weekend brunch. The combination of potatoes, chorizo, and peppers creates a symphony of textures and flavours.

Here's what you'll need:

1. 1 kg starchy potatoes, diced
2. 200 g chorizo, roughly chopped
3. 1 onion, chopped
4. 1 red pepper, chopped
5. 2 cloves garlic, crushed
6. 1 tablespoon olive oil
7. Salt and pepper, to taste

Let's get started:

1. Cooking the Chorizo: Heat the olive oil in a large frying pan over a medium heat. Add the chorizo and cook for 5-7 minutes, until it is browned. You can use either fresh or cured chorizo.
2. Adding Vegetables: Add the onion, red pepper, and garlic and cook for 5 minutes, until the onion is softened. This adds a depth of flavour to the hash.
3. Cooking the Potatoes: Add the diced potatoes and cook for 15-20 minutes, stirring occasionally, until the potatoes are golden brown and cooked through.
4. Seasoning: Season with salt and pepper to taste.
5. Serving: Serve hot. You can enjoy it as it is or top it with a fried egg.

(Part 4) Beyond the Plate: Potato side dishes

Potatoes aren't just for main courses. They're also amazing as side dishes, adding a touch of comfort and substance to your meals. Let's explore some simple and delicious ideas.

Roasted Potatoes

Roasted potatoes are a classic side dish that's incredibly easy to make. They're the perfect complement to a roast chicken, grilled steak, or any other hearty meal.

Here's what you'll need:

1. 1 kg starchy potatoes, scrubbed and cut into chunks
2. 2 tablespoons olive oil
3. Salt and pepper, to taste
4. Optional: Herbs like rosemary, thyme, or garlic

Let's get started:

1. Preheat the Oven: Preheat your oven to 200°C (400°F).
2. Toss the Potatoes: In a large bowl, toss the potatoes with the olive oil, salt, pepper, and herbs (if using). This ensures even coating and seasoning.
3. Roasting: Spread the potatoes in a single layer on a baking sheet. This prevents them from steaming and ensures they brown evenly.
4. Cooking Time: Roast for 25-30 minutes, until they are golden brown and tender.

potato gratin

This creamy and cheesy dish is a real crowd-pleaser. It's a delightful combination of potatoes, cheese, and a rich creamy sauce.

Here's what you'll need:

1. 1 kg waxy potatoes, thinly sliced
2. 100 ml milk
3. 50 g butter
4. 100 g grated Gruyère cheese
5. Salt and pepper, to taste
6. Nutmeg (optional)

Let's get started:

1. Preheat the Oven: Preheat your oven to 180°C (350°F).
2. Prepare the Dish: Butter a shallow ovenproof dish. This prevents the gratin from sticking and adds a touch of richness.
3. Make the Sauce: In a saucepan, heat the milk and butter over a low heat until the butter has melted. This creates a simple but flavorful sauce.
4. Layer the Potatoes: Layer the potato slices in the dish, overlapping them slightly. This creates a beautiful and even gratin.
5. Season and Add Cheese: Pour the milk and butter mixture over the potatoes and season with salt, pepper, and nutmeg (if using). Sprinkle the grated cheese over the top. The cheese adds a delightful richness and a golden-brown crust.
6. Bake: Bake for 30-40 minutes, or until the potatoes are tender and the cheese is melted and golden brown.

Potato Wedges

These are the perfect side dish for a barbecue or a picnic. They're easy to prepare and offer a satisfying crunch.

Here's what you'll need:

1. 1 kg starchy potatoes, cut into wedges
2. 2 tablespoons olive oil
3. Salt and pepper, to taste
4. Optional: Paprika, garlic powder, or onion powder

Let's get started:

1. Preheat the Oven: Preheat your oven to 200°C (400°F).
2. Toss the Wedges: In a large bowl, toss the potato wedges with the olive oil, salt, pepper, and any other spices you're using.
3. Roasting: Spread the wedges in a single layer on a baking sheet.
4. Cooking Time: Roast for 25-30 minutes, turning them halfway through, until they are golden brown and crispy.

(Part 5) potato soup: A Cozy Comfort

There's nothing quite like a bowl of warm, comforting potato soup on a chilly day. It's a hug in a bowl, filled with creamy goodness.

creamy potato soup with Bacon

This soup is a classic for a reason. The creamy base is enhanced by the smoky flavour of bacon.

Here's what you'll need:

1. 1 kg waxy potatoes, peeled and diced
2. 1 onion, chopped
3. 2 cloves garlic, crushed
4. 100 g smoked bacon, diced
5. 1 litre chicken or vegetable stock
6. 100 ml double cream
7. Salt and pepper, to taste
8. Fresh parsley, chopped (optional)

Let's get started:

1. Cooking the Bacon: In a large saucepan, cook the bacon over a medium heat for 5-7 minutes, until it is crispy. This adds a delicious depth of flavour to the soup.
2. Remove the Bacon: Remove the bacon from the pan and set aside.
3. Sauté the Onion and Garlic: Add the onion and garlic to the pan and cook for 5 minutes, until softened.
4. Add Potatoes and Stock: Add the diced potatoes and cook for 5 minutes, stirring occasionally. Pour in the stock and bring to a boil.
5. Simmer: Reduce the heat to a simmer and cook for 15-20 minutes, until the potatoes are tender.
6. Blending: Using a hand blender, blend the soup until smooth. You can also use a regular blender, but be sure to let the soup cool slightly first.
7. Adding Cream and Bacon: Stir in the double cream and bacon. This adds a creamy texture and rich flavour.
8. Seasoning: Season with salt and pepper to taste.
9. Serving: Serve hot, garnished with fresh parsley (if using).

Spicy Potato and Chorizo Soup

This soup is a fiery delight, filled with the warmth of spices and the bold flavours of chorizo.

Here's what you'll need:

1. 1 kg starchy potatoes, peeled and diced
2. 1 onion, chopped
3. 2 cloves garlic, crushed
4. 200 g chorizo, roughly chopped
5. 1 red chili, finely chopped (or more, to taste)
6. 1 teaspoon smoked paprika
7. 1 litre vegetable stock
8. Salt and pepper, to taste
9. Fresh coriander, chopped (optional)

Let's get started:

1. Cooking the Chorizo: In a large saucepan, cook the chorizo over a medium heat for 5-7 minutes, until it is browned.
2. Remove the Chorizo: Remove the chorizo from the pan and set aside.
3. Sautéing the Vegetables: Add the onion, garlic, chili, and paprika to the pan and cook for 5 minutes, until softened.
4. Adding Potatoes and Stock: Add the diced potatoes and cook for 5 minutes, stirring occasionally. Pour in the stock and bring to a boil.
5. Simmer: Reduce the heat to a simmer and cook for 15-20 minutes, until the potatoes are tender.
6. Blending: Using a hand blender, blend the soup until smooth.
7. Adding Chorizo: Stir in the chorizo.
8. Seasoning: Season with salt and pepper to taste.
9. Serving: Serve hot, garnished with fresh coriander (if using).

(Part 6) Potato Bake: A Hearty and Delicious One-Pan Meal

For a truly satisfying meal, you can't go wrong with a potato bake. It's a one-pan wonder that's perfect for a family dinner or a cozy night in.

Shepherd’s Pie

This classic comfort food is a delightful combination of savory mincemeat and a creamy mashed potato topping.

Here's what you'll need:

1. 1 kg starchy potatoes, peeled and diced
2. 500 g minced beef
3. 1 onion, chopped
4. 2 cloves garlic, crushed
5. 1 tablespoon plain flour
6. 500 ml beef stock
7. 1 tablespoon tomato purée
8. 1 teaspoon mixed herbs
9. Salt and pepper, to taste
10. 100 g grated cheddar cheese

Let's get started:

1. Preheat the Oven: Preheat your oven to 180°C (350°F).
2. Cook the Mince: In a large saucepan, cook the minced beef over a medium heat for 5-7 minutes, until it is browned.
3. Add Onion and Garlic: Add the onion and garlic and cook for 5 minutes, until softened.
4. Make the Sauce: Stir in the flour and cook for 1 minute. Gradually pour in the beef stock, stirring constantly, until the sauce has thickened.
5. Add Flavour: Stir in the tomato purée, mixed herbs, salt, and pepper.
6. Prepare the Potatoes: Cook the potatoes in boiling water for 15-20 minutes, until tender. Drain the potatoes and mash them with a fork or potato masher.
7. Assemble the Pie: Pour the mince mixture into an ovenproof dish. Spread the mashed potatoes over the mince mixture. Sprinkle the cheese over the top.
8. Bake: Bake for 20-25 minutes, or until the cheese is melted and golden brown.

Potato and Sausage Bake

This bake is a delicious combination of sausages, potatoes, and cheese, creating a hearty and flavorful meal.

Here's what you'll need:

1. 1 kg starchy potatoes, peeled and diced
2. 500 g sausages, skinned
3. 1 onion, chopped
4. 2 cloves garlic, crushed
5. 1 tablespoon olive oil
6. 1 teaspoon dried thyme
7. Salt and pepper, to taste
8. 100 g grated cheddar cheese

Let's get started:

1. Preheat the Oven: Preheat your oven to 180°C (350°F).
2. Cook the Sausages: In a large frying pan, heat the olive oil over a medium heat. Add the sausages and cook for 5-7 minutes, until they are browned.
3. Remove the Sausages: Remove the sausages from the pan and set aside.
4. Sauté the Onion and Garlic: Add the onion and garlic to the pan and cook for 5 minutes, until softened.
5. Add Potatoes and Season: Stir in the diced potatoes, thyme, salt, and pepper.
6. Assemble the Bake: Pour the potato mixture into an ovenproof dish. Arrange the sausages on top of the potatoes. Sprinkle the cheese over the top.
7. Bake: Bake for 30-35 minutes, or until the potatoes are tender and the cheese is melted and golden brown.

(Part 7) potato fritters: A Delicious Snack or Side

These little gems are perfect as a snack, a starter, or a side dish. They're crispy on the outside and soft and fluffy on the inside.

Potato and Courgette Fritters

These fritters are a delightful combination of potatoes and courgettes, creating a light and refreshing dish.

Here's what you'll need:

1. 1 kg starchy potatoes, grated
2. 1 courgette, grated
3. 1 onion, finely chopped
4. 1 egg, beaten
5. 1/4 cup plain flour
6. Salt and pepper, to taste
7. Vegetable oil, for frying

Let's get started:

1. Combining Ingredients: In a large bowl, combine the grated potatoes, grated courgette, chopped onion, beaten egg, flour, salt, and pepper.
2. Heating the Oil: Heat a generous amount of vegetable oil in a large frying pan over a medium heat.
3. Frying: Using a spoon, drop spoonfuls of the potato mixture into the hot oil. Cook for 3-4 minutes per side, or until golden brown and crispy.
4. Draining: Remove the fritters from the pan and drain on kitchen paper.
5. Serving: Serve immediately, with a dollop of sour cream or yogurt.

Spicy Potato and Chilli Fritters

These fritters pack a punch of spice, thanks to the addition of chili. They're perfect for those who like a bit of heat.

Here's what you'll need:

1. 1 kg starchy potatoes, grated
2. 1 red chili, finely chopped
3. 1 garlic clove, crushed
4. 1 egg, beaten
5. 1/4 cup plain flour
6. Salt and pepper, to taste
7. Vegetable oil, for frying

Let's get started:

1. Combining Ingredients: In a large bowl, combine the grated potatoes, chopped chili, crushed garlic, beaten egg, flour, salt, and pepper.
2. Heating the Oil: Heat a generous amount of vegetable oil in a large frying pan over a medium heat.
3. Frying: Using a spoon, drop spoonfuls of the potato mixture into the hot oil. Cook for 3-4 minutes per side, or until golden brown and crispy.
4. Draining: Remove the fritters from the pan and drain on kitchen paper.
5. Serving: Serve immediately, with a dollop of sour cream or yogurt, and a squeeze of lemon juice.

(Part 8) Potato Variations: Exploring the Flavour Palette

Let's get creative! Potatoes are like a blank canvas, ready for you to add your own unique flavours. Let's explore some interesting ways to elevate your potato dishes.

Garlic and Herb Potatoes

This is a simple but delicious way to add extra flavour to your potatoes. The combination of garlic and herbs creates a burst of freshness.

Here's what you'll need:

1. 1 kg starchy potatoes, scrubbed and cut into chunks
2. 2 tablespoons olive oil
3. 2 cloves garlic, crushed
4. 1 tablespoon chopped fresh parsley
5. 1 teaspoon dried oregano
6. Salt and pepper, to taste

Let's get started:

1. Combining Ingredients: In a large saucepan, combine the potatoes, olive oil, garlic, parsley, oregano, salt, and pepper.
2. Cooking: Cook over a medium heat for 15-20 minutes, stirring occasionally, until the potatoes are tender and golden brown.

Smoked Paprika Potatoes

Smoked paprika adds a delicious smoky depth to your potatoes. This creates a complex and flavorful dish.

Here's what you'll need:

1. 1 kg starchy potatoes, scrubbed and cut into chunks
2. 2 tablespoons olive oil
3. 1 tablespoon smoked paprika
4. Salt and pepper, to taste

Let's get started:

1. Combining Ingredients: In a large saucepan, combine the potatoes, olive oil, smoked paprika, salt, and pepper.
2. Cooking: Cook over a medium heat for 15-20 minutes, stirring occasionally, until the potatoes are tender and golden brown.

Curry Powder Potatoes

For a flavorful twist, try adding curry powder to your potatoes. This creates a warm and comforting dish with a touch of spice.

Here's what you'll need:

1. 1 kg starchy potatoes, scrubbed and cut into chunks
2. 2 tablespoons olive oil
3. 1 tablespoon curry powder
4. Salt and pepper, to taste

Let's get started:

1. Combining Ingredients: In a large saucepan, combine the potatoes, olive oil, curry powder, salt, and pepper.
2. Cooking: Cook over a medium heat for 15-20 minutes, stirring occasionally, until the potatoes are tender and golden brown.

(Part 9) Potato Storage: Keeping Your Spuds Fresh

Now, you've got all these amazing potato recipes, so it's important to keep those spuds fresh. Proper storage ensures they stay tasty and prevent them from sprouting.

1. Cool, Dark, and Dry: Store potatoes in a cool, dark, and dry place. A pantry or cupboard is ideal.
2. Avoid the Fridge: Don't store potatoes in the fridge as this can affect their texture and flavour.
3. Separate Storage: Don't store potatoes with onions or garlic. These vegetables release ethylene gas which can cause the potatoes to sprout.
4. Use Within a Few Weeks: Use potatoes within a few weeks of buying them to ensure they stay fresh and tasty.

FAQs

1. Can I make fries without boiling them first?

You can, but the results might not be as crispy. Boiling the fries first helps to partially cook them and create a more even texture, resulting in a crispier fry.

2. How can I prevent my mashed potatoes from becoming sticky?

Make sure you drain the potatoes well after cooking, and use a potato masher to break them down rather than a blender. You can also add a splash of milk or cream to help lighten the texture.

3. What can I do with leftover mashed potatoes?

Leftover mashed potatoes can be used in a variety of dishes, like potato pancakes, potato croquettes, or even as a filling for stuffed peppers. You can also reheat them for a quick and easy meal. Simply add a splash of milk or cream, and reheat gently in a saucepan or microwave.

4. Can I use any type of potato for any dish?

While some potatoes are more versatile than others, it's best to choose the right potato for the dish. Starchy potatoes are best for fries and other dishes where you want a crispy texture, while waxy potatoes are better for mashed potatoes and salads.

5. How do I know when my potatoes are cooked?

The best way to test if your potatoes are cooked is to pierce them with a fork. If they slide easily through the potato, they are cooked. You can also test the potatoes by gently squeezing them. If they give way easily, they are ready.

Remember, practice makes perfect. Experiment with different techniques and flavours, and discover the joy of stovetop potato cooking!