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Care and Handling
• Potatoes should be held at room temperature, 24 hours before cooking.
• It is recommended to cut and peel potatoes after cooking to retain flavour and nutrients. To shorten time, potatoes an be quartered before cooking.
BOIL
Traditional - Place washed potatoes in a pot with water. Bring to a boil, cover and then simmer 40-50 minutes or until fork tender. Drain immediately and peel, if desired.
Quick-cook - Quarter potatoes before placing in pot and follow the above cooking directions. Potatoes should be done in 15-20 minutes. Drain immediately and peel.
Hint - A good idea is to 'set' the potatoes after boiling to improve the flavour and texture. Cover them with a clean cloth or paper towel after cooking and peeling. Let them stand for five minutes before serving.
MASH
Traditional - Place washed potatoes in a pot and just cover with water. Add 1 tsp salt per 2 lbs potatoes, if desired. Bring to a boil, cover, and gently simmer 40-50 minutes or until fork tender. Drain and place the uncovered pot back on the element for a few minutes to evaporate any excess water. Mash potatoes, peeling first if desired, gradually adding warm milk and mixing until desired texture is achieved. You can mash directly in the pan, and add butter or oil if desired. Season to taste or try adding horseradish, chopped green onions or roasted garlic to mashed potatoes for a unique flavour treat.
Quick-cook - It is recommended to cook mashed potatoes whole, so that starch does not leech into the cooking water. However, if time is limited you can quarter potatoes, or cut smaller, to shorten cooking time. You may have to decrease the amount of liquid you normally add to keep the mashed potato consistency the same.
Hint - A ricer is ideal for mashing potatoes. It can be found in most kitchen supply stores and an added bonus is that you don’t have to remove the peel to rice. Never use a mixer that has a cutting blade (e.g., blender). You can use a hand-held mixer, being careful not to over-whip potatoes. Using warmed milk or liquids is recommended for a fluffier texture.
BAKE
Traditional - Pierce the skin of washed potatoes 2-3 times using a fork and place directly on the rack, in the middle of the oven. Bake at 425°F (220°C) for 50-60 minutes or until fork tender. Using oven mitts, cut an X across the top of potato and squeeze the ends to pop out the centre. Serve with sour cream, plain or seasoned butter.
Quick-cook - To halve the baking time, potatoes may be partially cooked by microwaving (HIGH power) for 2 1/2 to 3 minutes for each potato, turning over half-way through, before placing in oven (425°F) for 30 minutes, or until fork-tender.
Hint - It is recommended to use a fork to open a baked potato down the centre. You can also cut an “X” on the top and if desired, remove some of the inner potato before re-filling with a topping.
ROAST
Cut each potato into eight equally sized pieces and place them in a sealable bag with 2 tsp. oil and any desired seasoning. Roast Potato Pizzazz is a great choice! Shake to coat pieces, then place on a baking sheet skin side down. Roast at 425°F (220°C) for 35-45 minutes, or until fork tender and desired colour has been reached.
PETITE GOURMET
Place washed potatoes and water in pot. Bring to a boil, cover, and then simmer 20-25 minutes, or until fork tender. Drain immediately, peeling if desired. Halve or serve whole. Boiled Potato Pizzazz is delicious with petite gourmet potatoes.
GRILLING AND BAKING POTATOES (foil wrapped)
Preheat BBQ/Grill on MEDIUM-HIGH. Pierce foil wrapped potatoes several times with a fork. Place on rack and grill with cover closed for 60-70 minutes, or until fork tender. Turn approximately every 10 minutes.
FRY
In a deep fryer, preheat 4” of vegetable oil (peanut and/or canola recommended) to 375°F (190°C). Peel and cut potatoes into strips 1⁄4-3/8” thick. Place potatoes in a large bowl and cover with cool water for 10 minutes. Drain and pat dry with a clean cloth or paper towel. Place potato strips in basket and fry for 10-12 minutes, or until golden brown. Make sure basket is not overflowing. Remove fries from basket and place on clean plate, using paper towel to blot excess oil. Most home-scale deep fryers will hold 2 FoodTrust Fry potatoes.
*Safety: Never leave frying potatoes unattended. Also, it is not recommended to use a pan on the stove to deep fry potatoes. Alternatively, potatoes can be “oven fried” by preparing as above, then coating with 2 tsp of vegetable oil and baking for 30 minutes in the oven at 375°F (190°C).
Potato Information
 Standards
Care and Handling
Basic cooking instructions
Information for convection oven users
Frequently Asked Questions
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Potato recipes
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