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13 Easy Ways to Perfectly Cook Sweet Potatoes

13 Easy Ways to Perfectly Cook Sweet Potatoes


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Love sweet potatoes, but aren’t sure how to cook them? From baked to roasted to noodled, we have the perfect healthy sweet potato recipe for you.

12 Easy Ways to Perfectly Cook Sweet Potatoes

How to Cook Sweet Potatoes

From baked sweet potatoes to roasted sweet potatoes to sweet potato noodles, there are plenty of healthy ways to enjoy the lovable, orange-fleshed tuber. Not only do sweet potatoes pack a delicious and naturally sweet flavor, but they’re also nutritional powerhouses. Sweet potatoes are turbocharged with essential vitamins and nutrients—and we can all benefit from packing more of them into our diets. Below, learn 12 easy ways to cook sweet potatoes, then make our healthy sweet potato recipes.

How to Buy Sweet Potatoes

Sweet potatoes are available year-round at most grocery stores—but you’ll probably see them at the farmers market during their peak season, October through December. Sweet potatoes come in all shapes and sizes, and what you buy should ultimately depend on the sweet potato recipe you’re making. For baked or microwaved sweet potatoes, look for thinner potatoes and avoid unevenly-shaped ones. For recipes that call for diced sweet potatoes, you can use any shape or size.

How to Prep Sweet Potatoes

Before you start cooking, rinse and scrub the potatoes under cool water to remove any dirt or impurities from the skin. Whole sweet potatoes can be tough to saw through, so make sure your knife is sharp first. How you cut your sweet potatoes largely depends on how you intend to cook them—they can be sliced into wedges, cubes, batons, medallions or thin coins, spiralized into “swoodles,” or left whole.

RELATED: Here’s How I Kept Things Interesting When Food Restrictions Limited My Diet

There’s no need to peel the skin, unless you’re making mashed sweet potatoes, sweet potato casserole, sweet potato soup, or sweet potato pie. In fact, if you leave the skin on, you’ll pick up twice the amount of fiber per serving. Sweet potato skin is an excellent source of insoluble fiber, and the fleshy interior is a good source of soluble fiber.

Baked Sweet Potatoes

A baked sweet potato is the perfect easy side to roast chicken or pork, but it can also stand alone as a vegetarian main. Buy long and thin sweet potatoes, as this shape will cook through faster and more evenly. You’ll want to use hot oven as well—at least 400 degrees or hotter—to make sure the skin is crispy.

Make sure to prick the potato skin in several spots with a fork so that steam can escape while it cooks. Simply brush with a little olive oil, salt, and pepper, and place on a foil-lined baking sheet. Bake until the skin crisps and the insider is tender. Depending on your oven and the size of your potato, this takes about 45 minutes to an hour.

Once your sweet potatoes are baked, you can stuff them with all kinds of tasty toppings. Stay sweet with a pat of butter and sprinkle of brown sugar—or go savory with feta cheese, crumbled bacon, sour cream, fresh chives, or even homemade barbecue pork. Give the tahini-slathered baked sweet potatoes topped with crunchy chickpeas a try in the recipe below.

Watch a basic method for baking a sweet potato here.

Roasted Sweet Potatoes

Roasted sweet potatoes make a delicious side alongside other roasted mains, like whole chicken or pork tenderloin. They’d also work well as the star of any vegetarian meal. Sweet potatoes roast best when cut into wedges, medallions, or cubes.

If you’re roasting sweet potato cubes or wedges, try this prep trick—toss your potatoes with olive oil and other flavorings in a large bowl with your hands or a pair of tongs before placing them on a baking sheet (watch a demo here). Make sure your potatoes have plenty of space while they roast so they can crisp and brown properly.

Cubed roasted sweet potatoes work well when tossed into green or grain salads, mixed with eggs for a hearty breakfast hash, or stuffed into tacos and quesadillas. You can also stack sweet potato medallions into muffin cups and roast them for a perfectly-portioned side dish.

Mashed Sweet Potatoes

Yes, they’re a Thanksgiving staple, but mashed sweet potatoes are also an easy, crowd-pleasing side that’s perfect for weeknights. When making mashed sweet potatoes, there are three big decisions you’ll face. First—should you peel the skins or leave them on? It’s your choice, but keeping the sweet potato skin adds nutrition and lends more texture.

Second—do you like a smooth or creamy consistency? Again, it’s entirely up to you. After the potatoes have boiled until tender (about 15 to 20 minutes, depending on their size), drain the water and start mashing. You can do this with a potato masher or a large fork directly in the pot. Stop when the potatoes reach the consistency you like—whether it’s silky-smooth or slightly lumpy.

And lastly—sweet or savory? While classic mashed sweet potato recipes often rely on butter and sugar for flavor, why not give savory mashed sweet potatoes a try? Fresh herbs like sage or thyme, parmesan cheese, tahini, garlic, and ginger can add brightness and balance to your mash.

Grilled Sweet Potatoes

Grilled sweet potatoes pair well with summer cookout staples like BBQ chicken and grilled pork chops, as well as a medley of other grilled vegetables. Grilling adds a charred flavor that balances the natural sweetness of the potatoes.

If you’re grilling the sweet potatoes from raw, char them until you get grill marks on both sides, then move them to a less hot part of the grill to prevent burning. You can also partially cook the sweet potatoes beforehand (such as in the microwave or vegetable steamer) to speed up grill time. To add even more flavor, toss grilled sweet potatoes with fresh lemon or lime juice, a tangy vinaigrette, or fruity salsa. (We also love dipping them in homemade tzatziki sauce!)

Sweet Potato Fries

Sweet potato fries are always a hit, whether you make them for a summer cookout, Super Bowl party, or weeknight dinner. This satisfyingly crunchy side or snack is easy to make—simply slice the sweet potatoes into thin, even batons, toss with olive oil, salt, and pepper, then bake until crispy in a super hot (we like 450 degrees) oven. Don't overcrowd your baking sheet, and toss the fries several times during cooking so that they brown evenly.

Like thicker fries? Make sweet potato wedges. You can also make air fryer sweet potato fries for an even healthier snack. Don’t forget the dipping sauce—we love a creamy Greek yogurt sauce, Sriracha aioli, or homemade ketchup.

Sweet Potato Chips

Crispy sweet potato chips make a craveworthy snack or side, but they’re often deep-fried and not-so-healthy. Cooking Light’s Assistant Nutrition Editor Jamie Vespa achieves the same crunch factor for much less fat with this clever trick. First, Jamie dehydrates the chips in a 200 degree oven, then she cranks up the heat to make them crispy. While you can use a sharp knife to slice your potato into thin coins, a mandoline will make your life a whole lot easier. (Jamie leaves the skin on for an extra fiber boost.)

Watch Jamie demo the recipe below in her Cooking Light video series, The New Healthy.

Sweet Potato Noodles

Also called swoodles, sweet potato noodles make for a nutritious, gluten-free pasta alternative. All you need is a spiralizer, a handy kitchen tool that transforms any veggie or fruit into tasty noodles. Don’t own a spiralizer? You can also use the julienne blade on a mandoline. Make sure to peel your sweet potatoes before “noodling” them. They cook up quickly in a skillet, and they pair well with a zippy sauce, such as the nutty, coconut-curry sauce in the recipe below.

Slow Cooker Sweet Potatoes

Slow cookers and sweet potatoes are a match made in heaven. Slow-simmering sweet potatoes in soups, stews, curries, and chillies elevates their mild sweetness. You can also use the slow cooker to make a cheesy sweet potato gratin that’s perfect for Thanksgiving. We love Cooking Light Executive Editor Ann Taylor Pittman’s comforting sweet potato chili recipe below—she leaves the skins on to help the potatoes hold their shape during cooking.

Sweet Potato Soup

Transform boiled or microwaved sweet potatoes into a warming, comforting soup by pureeing them in a blender. Peel the potatoes beforehand, otherwise your soup could turn out a bit gritty. Cook the potatoes first (you can boil or microwave them), then puree them with chicken or vegetable stock, plus flavor-packed ingredients like onions, carrots, apples, or fresh ginger. Garnish your soup with diced apple, a dollop of Greek yogurt, chopped fresh herbs, or crunchy homemade croutons. The healthy sweet potato soup recipe below also uses white beans for an extra boost of fiber and protein.

Microwave Sweet Potatoes

The microwave is a handy tool for cooking sweet potatoes if you’re short on time. You won’t get the crispy skin that your oven creates, but you will have a fully cooked, fully-edible sweet potato in less than 10 minutes. You can also partially or fully cook your sweet potatoes in the microwave to speed up other cooking methods like sauteing and grilling.

To learn a foolproof method for cooking a sweet potato in the microwave, read this simple guide from our friends at Real Simple, then make the easy recipe below.

Sweet Potato Casserole

The classic holiday dish often packs a load of sugar, but there’s a much healthier way to make it. Cut sugar by relying on the natural sweetness of ingredients such as citrus juice and zest or vanilla extract. Ditch the traditional marshmallow topping, and make a crunchy streusel that’s full of whole grains instead. The recipe below combines rolled oats with pumpkin seeds, turmeric, and ginger for a spiced, nutrient-packed topping to sweet potato casserole.

Sweet Potato Pie

Sweet potato pie doesn’t seem like a healthy way to cook sweet potatoes, but a few simple ingredient swaps can slash calories and sugar from this much-loved Southern dessert. Classic recipes rely on heavy cream or sweetened condensed milk for the pie filling, but evaporated milk—which packs a rich flavor with less sat fat and sugar—is a much healthier swap. You can also experiment with whole grain crusts, such as a homemade quinoa crust. We also like Wholly Wholesome's Organic Whole Wheat Pie Dough or Shells (find them at Whole Foods).

Sweet Potato Pancakes

Sweet potato pancakes prove just how versatile this amazing tuber really is. Who says you can't enjoy sweet potatoes for breakfast, lunch, and dinner? All you really need are mashed sweet potatoes and beaten eggs, and the rest is up to your imagination. The featured recipe keeps things traditional by mixing ground cinnamon and allspice into the pancake batter, but you could also go the savory route. Skip the spices and top the sweet potato pancake with sliced avocado and a simple green salad.


Perfect Roasted Sweet Potatoes

Roasted sweet potatoes are my favorite! They’re pillowy-tender and sweet on the inside, and deliciously salty and caramelized on the outside.

Unlike sweet potato casseroles with marshmallows on top, roasted sweet potatoes have an inherently savory side to them. That’s why I love them.

In fact, I didn’t even like sweet potatoes until I discovered sweet potato fries. Roasted sweet potatoes were just a sidestep away, and they’re certainly healthier than deep-fried varieties. Do you know that sweet potatoes are a great source of fiber, plus vitamins A and B6?

Since we’re going back to basics this month, I’m sharing my tested and perfected roasted sweet potatoes recipe. As you’ll see, roasted sweet potatoes make a wonderful side dish, snack or hearty plant-based meal component. Crank up the oven and let’s get to it!

Watch How to Roast Sweet Potatoes


Making Homemade Baby Food is Easy!

Like many first time moms, I am wandering into the unknown of baby food for the first time. It’s exciting, but also a little overwhelming. What should she eat first? Should I make my own baby food? If so, how do I make my own baby food? And how long will this take?

Well I am here to tell you that it’s as easy as I could have hoped! Not only is it easy, I love making my own baby food because I can be sure my daughter gets whole foods that are in season. If babies only eat a little bit, you want to be sure that what they do get is the best quality. Making my own baby good is the easiest and cheapest way for me to do this.


Our Best Healthy Sweet Potato Recipes

Photo By: Armando Rafael Moutela ©2014, Television Food Network, G.P. All Rights Reserved. 2014, Cooking Channel, LLC. All Rights Reserved.

Photo By: Stephen Johnson ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Armando Rafael Moutela ©2014, Television Food Network, G.P. All Rights Reserved. 2014, Cooking Channel, LLC. All Rights Reserved.

Photo By: Adrian Mueller ©2012, Adrian Mueller / AMueller.com, Cooking Channel, LLC. All Rights Reserved.

Photo By: Christopher Testani

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Stephen Johnson ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Stephen Johnson ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Hasselback Sweet Potatoes

Roasted Sweet Potatoes with Honey and Cinnamon

Sweet Potato Latkes

Sweet Potato Skins

Honey-Roasted Sweet Potatoes

Sweet Potatoes with Maple-Horseradish Butter

Twice-Baked Sweet Potatoes

Mashed Sweet Potatoes

Mashed Sweet Potatoes with Orange Essence

Chipotle Smashed Sweet Potatoes

Chili-Stuffed Sweet Potatoes

These loaded sweet potatoes from Food Network Magazine are perfect for the nacho lover who doesn’t like to share. Pile on seasoned beef, low-fat cheddar, salsa and crunchy shredded cabbage for a hearty main dish that’s lower in fat than most pub-sized nacho portions.


28 Speedy and Delicious Potato Recipes to Make Tonight

These easy to make potato recipes will be sure to please even the pickiest eaters in your family.

Choosing a delicious side dish to serve at a group meal or holiday feast can be just as difficult as picking the main course. Some people don't like legumes while others aren't big salad fans, and of course there's always that one person who won't eat broccoli. But thankfully there is one food item that is pretty much universally beloved, and that's potatoes. Think about it: Have you ever met a person that's said no to a delicious potato recipe?

There are endless ways to serve a potato &mdash from mashed to baked and roasted to scalloped &mdash and we've got plenty of easy, yet wildly delicious, potato recipes for each and every style, including a few you may not have even considered before. Serve any of these delectable potato dishes for your next holiday feast or weeknight family dinner and we guarantee everyone at the table will want seconds (and thirds and fourths).


Stupid Easy Perfectly Cooked Sweet Potatoes

I’m ashamed. This isn’t really a recipe. Like, at all. But it’s the easiest way to cook sweet potatoes, in my opinion. And my opinion is always right. I talked about it once before, but if anyone missed that, I had to do it again. In a step by step manner. Since there are 3 steps. Not even 3 steps, but you gotta spell it out for some people. You know the kind of people I’m talking about. I hate those kinds of people.

I’m totally one of those people. Ugh.

I’ve been pretty much on a non stop cooking spree recently. After cooking in California for a week straight for the second cookbook, then going straight to Boston to teach cooking classes and film cooking videos, then going straight to Colorado to cook for the blog before I left 4 days later for California, then going back to California to finish cooking for the cookbook (breathe), I have been trying to find simple ways to eat food. Did that run on sentence hurt your brain as much as it hurt mine? Anywho the less work I have to do, with meal prep and clean up, the better. So cooking in mass quantities, where I don’t have to use my brain, is fantastic. So I stuffed these sweet potatoes into a crockpot and cooked up sausage, and called it a meal. I see a lot of stupid easy recipes in my future, meaning on the blog. Hopefully you’re cool with that. Awesomegreatwonderful.

Speaking of sprees, I’ve been digging this whole online shopping thing. Mostly because getting a package at your door feels more like a present. I must like presents. In the form of clothes. Ever since my body changed from not lifting quite as heavy, I fit into more clothes. Which is great. I love having more options other than my Lululemon wunder unders. I mean, I obviously still wear wunder unders pretty much every single day, especially while cooking…and working out…and walking through the park…and going to get a pedicure…and going on a date…and hanging out on girls night…and to the coffee shop…and while traveling, but I need real people clothes in between those events. So 18% of the time. More like 10%, but whatever. So I’ve found a couple online boutiques that I’ve fell in LOVE with. Check out Hope’s and Monica’s Closet. AND I’ve found a tailor I fell in love with, as well. I’ve come to the point in life that I’m not going to wait to find an outfit that fits me, I’ll alter it to fit how I want it to. Take that you b*tch of a fashion industry. So now, I just buy almost everything on sale, and alter it to how I want it to fit. Genius.

I need get my shopping sprees under control. I just shipped an order to George’s house in California while we are working on our cookbook. Which FYI, I only wear Lulu’s and sweatshirts while I’m out here cooking and writing. I even wore my pajamas to a coffee shop the other morning. Which is not appropriate. I hate those people. Ok ok, maybe I do need to be buying more clothes. Glad I found an excuse. YAY.


20 Ways With Russet Potatoes

Stuffed, smashed, mashed, or hasselbacked, there are so many ways to transform your everyday baking potato. Did we mention they're also inexpensive, filling, and always a crowd pleaser? If you usually go for topped bakers or crispy wedges, you'll love chili-loaded potato skins and homemade (yes, homemade!) tater tots. Team silky mash will devour Irish colcannon and twice-baked spuds. Team crispy can get behind baked chips and classic hash browns. Baked potatoes are also a fantastic base for traditional dishes like gnocchi and pierogies. There's nothing these starchy spuds can't do, and every recipe is tastier than the last.


Herb Roasted Sweet Potatoes

If there was ever a time that I was going to post an almost non existent recipe, it’s today.

I finally wrapped up the first of two Purim features I’m doing for my magazine job, and I’m as closed to burnt out as it gets. It’s pretty weird, because the recipes I’m featuring are some of the most creative I’ve ever done. And then the packaging ideas are another important aspect of the article, and they kinda have to be really creative too. Couple that with doing photo shoots for all of them and basically my creativity (and energy!) tanks are on empty.

I’m exhausted. I want to sleep for a week. But no, I’ve got my second Purim feature due soon (luckily I’ve got 1 out of those 3 done and photographed already). And I worked late tonight. (Tomorrow, when I’m writing this, but it might be yesterday by the time I post this. Oh the unpredictability of my life!) And once I get Purim stuff all submitted, I don’t have long to rest before I go into Passover recipe testing mode. (Aka my most dreaded and feared time of year!)

Anyway, the point of all this is how tired I am. And uninspired. And how I feel like I’ve got a perfectly good excuse for posting one of my simplest recipes yet, with basically no story or introduction of any sort.

But lets be real, shall we? All of you lovely folks are busy. Whether its work, family, or anything else, and I know I don’t have the monopoly on being over stressed. (Although at times I wish I did. It would make for some great kvetching.) And if I found a super simple recipe like this one useful at a time like this, I’m sure all of you will too. Am I right?

Oh, and don’t let the simplicity fool you. These fabulous potatoes have got just the right amount of flavor and texture to bump these beauties up to the top of my favorites list!


How To Make Sweet Potato Hashbrowns

Put the sweet potato in a food processor fitted with a shredder disk and shred it. If you don&rsquot have a food processor, you can use the box grater (the side with the largest holes).

Heat 2 tablespoons of oil in a large non-stick frying pan over medium-high heat. Add a thin layer of shredded sweet potatoes.

Cook the sweet potato hashbrowns without stirring for 4 minutes (or until the bottom is golden-brown). Carefully flip the sweet potatoes with a spatula.

Cook the sweet potato hashbrowns on another side until golden-brown as well (about 4 minutes). Sprinkle with salt and pepper and serve immediately.

If you liked sweet potato hashbrowns, you will also like these easy recipes:

Baked Sweet Potato Chips &ndash you can make these crispy sweet potato chips in your oven! What a great healthy alternative to regular potato chips!

Perfect Baked Sweet Potatoes &ndash these oven baked sweet potatoes always come out creamy and perfectly caramelized!

Instant Pot Sweet Potato &ndash if you own an Instant Pot, cooking sweet potatoes in it is super easy!

Easy Cauliflower Rice &ndash if you are looking for a healthy alternative to rice, you must try this easy cauliflower rice!


  • Cook the sweet potatoes &ndash Place the chopped sweet potatoes in a pot filled with water just enough to cover them. Cook for 10-15 minutes, or until tender. Once potatoes are done, drain and mash them.
  • Make the sweet potato base &ndash Stir in the eggs, maple syrup salt and vanilla extract. Mix well then spread the mixture in a 2-quart casserole dish.
  • Make the crunchy topping &ndash In a mixing bowl, add oat flour, maple syrup, coconut oil, and nuts. Stir until crumbly then
    sprinkle the topping all over the mashed potatoes.
  • Bake &ndash Bake in the preheated oven for 20-25 minutes, or until tops are golden and crispy. Enjoy!
  • Use whatever chopped nuts you like.
  • Don&rsquot overwork the mash. You don&rsquot want a super smooth mash for potato casserole because it won&rsquot hold together properly. Also, a coarser mash gives the casserole its character and body.
  • You don&rsquot need to add sugar. Although brown sugar is often used in classic sweet potato casseroles, this recipe really does have built-in sweetness!
  • Use a preheated oven.
  • For a deeper flavor to your nuts, toast them up!
  • Ideally, let this Healthy Sweet Potato Casserole stand at room temperature for around 10 mins before serving.

Sweet Casserole Toppings

Some different toppings to use for your mashed sweet potato casserole:

  • Flour: Any Flour of choice. Rolled Oats or Oat flour
  • Nuts: Use any preferred nuts of choice or mix up a variety. The most common nut used is pecan.
  • Oil: Butter, Coconut Oil, or vegan butter
  • Sugar: Brown, cane, or palm sugar. Or Maple Syrup
  • Spices: Cinnamon or nutmeg

How long can you keep sweet potato casserole in the fridge

Sweet potato casserole can be stored in the fridge in an airtight container for up to 5 days.

How do you reheat sweet potato casserole

You can reheat your sweet potato casserole in two ways. Either by using the microwave or bake in the oven. We prefer the latter. Baking in the oven will ensure your sweet potato casserole is warmed evenly throughout. Cover the dish with foil to prevent the toppings from over-browning and burning. Then, bake for about 15 minutes.

Can I substitute walnuts for pecans

Yes. Any nuts can be used as your topping. Pecans are what most use because it just has its unique taste. But other nuts work just as well. Even better, mix them up as we did in this healthy sweet potato casserole.

Can you freeze Sweet Potato Casserole

Leftover sweet potato casserole can be frozen. Allow it to cool completely and then wrap it tightly using a plastic wrap and store it in the freezer for up to 3 months. When ready to have it again, simply remove from the freezer and allow it to thaw in the fridge the night before and pop it back in the oven for about 10-15 minutes to reheat.


Technique: How to cook potatoes perfectly for salad

Perhaps the most vexing thing about making potato salad is cooking the potatoes properly. They are a little like pasta in this regard, but potatoes don’t have the same breaking point leeway that pasta has. Take them 30 seconds beyond just right, and here come the mashed potatoes.

As we discussed yesterday, different types of potatoes have varying levels of starch. This means that really starchy potatoes, like russet or Idaho (the ones used for baked potatoes), are going to break down more quickly in boiling water than low-starch Yukon gold or red/new potatoes.

Yet the very thing about russets—their desire to go for mush—is what makes them taste so good in Lebanese potato salad. They absorb flavor more readily than Yukon gold or red potatoes, which is key to making our super delicious, super healthy potato salad. I had never made it with anything but russets, so just to be sure we weren’t missing out on something special, I auditioned all three varieties of potatoes.

The Yukon gold were great in that they held their shape so well and had that buttery golden color, but they didn’t take on the flavor of the dressing as well as russets. As for the red potatoes…forget about it. They may be pretty, and God knows I love the pretty, but the Lebanese dressing fell to the bottom of the bowl and the potatoes tasted simply like insipid boiled potatoes. And I’m no Irishman, despite my first name.

To cook perfect potatoes for potato salad, whichever type you choose, the key is to stay close to the pot and check the potatoes frequently for doneness. Using a timer is helpful, but nothing replaces being there. Since the size of your dice may vary, and the amount of potatoes and the amount of water they’re cooked in will likely change a bit each time you make them, all of that adds up to variables that don’t always respond the same to a set cooking time. The solution is to stand in front of the stove and take care of your potatoes, and if you must multitask, as I often do, make sure it’s something that doesn’t move you away from that space.

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  1. Peel the potatoes if using russets or Yukon gold. Cut out any blemishes.
  2. Cut a uniform dice. I like ½-inch pieces (or slightly larger, but not smaller).
  3. Place the potatoes in a sauce pan and cover by about an inch with COLD water. Always start with cold water. If you boil the water first, the potatoes won’t cook as evenly (the exterior will cook too fast). I also salt my water with about a teaspoon of kosher salt.
  4. Cover the pan and bring the water to a boil. Then reduce the heat to medium and remove the lid so the water doesn’t boil over, and so you can keep a close eye on the potatoes.
  5. Pierce the potatoes with the tip of a paring knife every minute or so at this stage. Look for a little resistance. If the potato cracks apart or the knife slides right through rapidly, the potato is overcooked.
  6. Taste the potatoes each time you check them with the knife. Your sample should have some body to it, an al dente quality. It should seem slightly undercooked and should fully retain its shape still. Remember that the potatoes will keep cooking a bit from the residual heat even after the water is poured off of them.
  7. Pour into a colander immediately when you discover the potatoes are done.
  8. My russets cooked in 13 minutes. Yukon gold: 15 minutes. Red potatoes: 16 minutes.

Will perfectly cooked russets still get a little crumbly around the edges? Yes. Is this a problem? Not at all! In fact, the bit of crumble mixes with the dressing and makes for a kind of coating on the potatoes.

Tomorrow: Lebanese potato salad, the recipe. Think lemon, onion, and mint. I have a feeling it’s going to be on your picnic table all summer long.

Also! For the very finest Lebanese ingredients, including my specialty peeled chickpeas, za’atar spice blend, and imported Lebanese olive oil and flower waters, click here!



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