Method:
TO BAKE: Scrub, rinse and dry, then prick or lightly score the potatoes. Bake at 200 ºC for about 45 minutes until soft. (Baking them on oven rungs prevents the need for turning.) For a soft skin, rub with oil; for a crispy skin, rub with salt before baking.
TO BOIL: Scrub and rinse, then just cover unpeeled potatoes with cold water. Bring to the boil and simmer for 15 to 20 minutes or until soft. Drain and cover with cold water. The skins will slip off easily. Put new potatoes into boiling water and boil until cooked. Boiled potatoes can be mashed and used in dishes such as pancakes, hash and soup.
TO ROAST: Peel and rinse, then cut potatoes into similar sizes and parboil for 10 minutes. Drain and toss or sprinkle lightly with flour. Put some oil or fat in a baking dish. Add potatoes, turn over in oil and roast at 200 ºC until tender and golden brown for about an hour. Turn once or twice, basting with oil.
TO SAUTÉ: Boil potatoes in their skins until just done. Peel and cut into cubes or thick slices. Heat a mixture of oil and butter and fry until crisp and browned. An ideal way of using leftover potatoes.
TO FRY: Cut peeled potatoes into desired size chips and rinse well in water to remove the excess starch. Dry thoroughly, then fry in hot oil for five minutes until tender and pale. Drain. (This can be done in advance). Raise heat of oil and cook again until crisp and golden.
