Wash potatoes. Leave skins on whenever possible or pare thinly and remove eyes. Leave whole or cut into large pieces. Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. cook until tender, whole 30 to 35 minutes, pieces 20 to 25 minutes; drain.

Scrub potatoes and, if desired, rub with shortening for softer skins. Prick with fork to allow steam to escape. Cook in 375 degree oven 1 to 1-1/4 hours.

Prick potatoes of similar size with fork to allow steam to escape. Arrange potatoes about 1 inch apart in circle on paper towel in microwave. Microwave until tender, 11 to 13 minutes. Let stand 1 minute.


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