Tips for Potato Perfection
- Drain cooked potatoes in their skins on a rack rather than in a colander, where they continue to steam and get overcooked as they cool; in addition, those on the bottom often get crushed.
- Use a fork or a skewer to test boiling potatoes for doneness; a knife will just cut into them, making them seem more tender than they are. Also, the smaller the hole you make in the potato, the less chance it will get waterlogged.
- High-starch potatoes (like russets) make the fluffiest mashes; low-starch varieties (red-skin or long whites) are my choice for roasted potatoes with a browned exterior and a creamy interior.
Roy Finamore cooked more than 1,500 pounds of potatoes with co-author Molly Stevens while working on their book One Potato, Two Potato .