You’ll also need:
- a sheet pan or slow cooker
- a fork,
- a scrubbing brush,
- aluminum foil or plastic wrap
- basic pantry seasonings: oil, salt and pepper.
To get started you’ll have to clean your potatoes. No one wants dirt on their potato skin. Yes, I eat my potato skin! Just like other fruits and vegetables, the skin is where all the vitamins and minerals are. If you cook it correctly, it’s delicious too.
A simple wash in warm water does the trick—no soap needed. Use a stiff bristle brush to remove any caked-on dirt. Make sure it’s a brush you use exclusively for cleaning veggies. If you’ve got a few buds or sprouts use your brush or fingers to break ‘em off. Small bruises and cuts are OK, but try to avoid mangled potatoes. Those are best for Homemade Mashed Potatoes or other uses—when you can cut away the bad parts.
Then, use a fork to poke a few holes in your potatoes. I like to do a few on each side, all the way around. This is an important step! It allows the steam to escape and prevents potato Armageddon in your kitchen.
Now, here’s where you pick your own potato adventure. I’ll start with the purist method.