Best way to cook potatoes is explained below:
Baked
1 large russet potato
Canola oil to coat
Kosher salt
The oven should be heated at 350 degrees F
The potato should be thoroughly scrubbed with cold water. Dry the potato. Use a fork and poke lots of holes throughout the potato. After lightly coating the potato in oil, rub the salt on it and place it directly on a rack at the center of the oven. You can also place a baking tray on the lower rack to collect any oil.
Bake for around an hour, or until the skin feels crispy but still feels soft, Flavor with any toppings.
Pan-Roasted
1 pound of small waxy potatoes, such as Yukon Gold
Extra-virgin olive oil
Kosher salt (the greater the better)
Place the potatoes cut them on a cutting board. Split each half and place them cut side down.
A cast-iron skillet should be large enough for the potatoes to fit in one layer. Heat the oil until it shimmers. Add a generous amount of salt to the oil. Place the potato halves on the salt. Keep the quarters together so that they appear as one whole. Fry on medium heat without peeking until the potatoes are crisp. For 10 to 12 minutes.
Turn the heat down until the potatoes are golden brown. Cover the pan with a lid. Cook the potatoes for approximately 20 minutes. Serve hot. Keep them covered with the heat off for at least 30 minutes.
Boiled
2 pounds of baby Yukon Gold potatoes, scrubbed. The larger ones are halved.
1/4 cup extra virgin olive oil
Kosher salt
Place potatoes in a large saucepan. Add 2 inches of water to cover. Salt the water. Place the pan on high heat. Once it has come to a boil cook them at an active simmer until tender. Drain. You can soak the potato salad in an ice water bath to keep it from bouncing around.
Add olive oil to the warm potatoes and season them with salt. Add as much garnish as you like, and serve.
Mashed
4 large russet potatoes (approximately 2 pounds), peeled, quartered
Kosher salt
3/4 cup whole milk or half-and-half or heavy cream
6 tablespoons unsalted Butter
Place the potatoes in a 3-4 quart saucepan and cover it with cold water. Cover the pot partially and bring water to a boil. Cook potatoes until tender when pierced by a fork, about 10 to 12 minutes. Heat the milk in a saucepan until it is just simmering. Butter should be melted in a separate skillet.
Drain the potatoes, and then heat the pan on low heat for one minute to evaporate any water. Mash the potatoes; add the butter to the potatoes. The milk should be added slowly until the potatoes are softened and moistened. Salt to taste. Serve immediately or heat in a double boiler top for up to an hour. Cover and heat in a microwave.
Oven-Roasted
1 lb. red potatoes
Extra-virgin olive oil
Kosher salt
Bring a pot to boil. While you’re waiting, peel the potatoes. Chop them into large chunks.
Salt the boiling water, and boil the potatoes till a fork inserted into the potato meets only a small resistance.
Drain the potatoes and place them on a rimmed sheet pan. Once they are cool, heat the oven to 400°F (or 425°F)
Toss the potatoes in enough oil to coat them. Season with salt. Combine everything. Spread the potatoes in an even layer. Turn each potato over.
To make sure they are crispy and golden brown, roast them for about an hour. At the halfway point, stir with a spatula. These are best when hot, but they can be served warm as well.