Potatoes
(~$0.66 per potato)
Scrub the potatoes clean, set oven to 400-425°F
Poke holes with a fork into the potato (to let steam escape)
Rub olive oil and salt onto the potato skin, place on oven rack/baking sheet in the oven for 50 mins
You’ll know the potatoes are cooked when they are “fork tender” (when it is easy to poke holes in the potato with a fork)
Storage: can store in a refrigerator in an airtight container up to 4 days, can also be frozen in a freezer in an airtight container for use up to 3 months later.
Baked
Roasted
Scrub the potatoes clean, chop into cubes
Toss in a bowl with oil and salt (herbs like rosemary optional)
Spread on baking sheet, roast at 425 degrees fahrenheit for 30-35 mins, flipping them halfway
Storage: store in a refrigerator in an airtight container up to 4 days, can also be frozen in a freezer in an airtight container for use up to 3 months later
Scrub the potatoes clean, peel the potato (optional)
Put potatoes in a pot of water with a pinch of salt, bring to a boil. Reduce heat to a simmer, and cook for 15-20 mins
Drain the water and dry the potatoes
Mash the potatoes, add butter and warm milk/cream until desired consistency is found
Storage: can store in a refrigerator in an airtight container up to 4 days, can also be frozen in a freezer in an airtight container for use up to 2 months later.