• deep frying
  • blanching
  • Potato Skins
  • baking
  • roasting
  • boiling and steaming


Potatoes are blanched (part-cooked) to soften the skin for several reasons—for easy peeling, to remove excess starch for certain recipes, and to par-cook before frying or roasting. Use a draining spoon or basket to remove large chunks or slices of potato, but when you are cooking small pieces, put them in a wire basket for easy removal.

Place the prepared potatoes in a pan of cold water. Bring slowly to boil and boil gently for 5 minutes or until fork tender. Drain and use or leave in fresh, cold water until ready to use.