Potatoes White

Serves:

Ingredients:

6 md White potatoes
(about 2 pounds)

Method:

When shopping, look for nicely shaped, smooth, firm potatoes with unblemish 6 MEDIUM (ABOUT 2 POUNDS) YIELD 4 SERVINGS; 180 CALORIES PER SERVING Prepare: For Boiling: Scrub potatoes.
Leave skins on whenever possible or pare thinly and remove eyes.
Leave whole or cut into large piec For Baking: Scrub potatoes and, if desired, rub with shortening for softer skins.
Pierce with fork to allow steam to escape.
To Boil: Heat 1 inch water (salted, if desired) to boiling.
Add potatoes.
Cover and heat to boiling; reduce heat.
Boil whole potatoes 30 to 35 minutes, pieces 20 to 25 minutes or until tender; drain.
To Bake: Bake in 375 degree oven 1 to 1-1/4 hours, in 350 degree oven 1-1/4 to 1-1/2 hours, in 325 degree oven about 1-1/2 hours or until tender.
To Steam: Place steamer basket in 3/4 inch water (water should not touch bottom of basket).
Place whole potatoes in basket.
Cover tightly and heat to boiling; reduce heat.
Steam 30 to 35 minutes or until tender.
To Microwave: Whole: Pierce potatoes of similar size with fork to allow steam to escape.
Arrange potatoes about 1 inch apart in circle on microwavable paper towel in microwave oven.
Microwave uncovered on high 12 to 14 minutes, turning potatoes over after 6 minutes, until tender.
Let stand uncovered 5 minutes.
Pieces: Place potatoes and 1/2 cup water in 2-quart casserole.
Cover tightly and microwave on high 10 to 12 minutes, stirring after 7 minutes, until tender; drain.
Let stand covered 1 minute.