Cooking

• Peel, was hand cut the potato into equal parts, so that they will cook simultaneously.
• Put the parts in boiling water (about 20 cm) and cook them fora bout 20 minutes.
• Add a little bit of salt
• The potato is cooked if you can puncture them easily with a fork.
• Pour the potatoes off and let them steam dry on a low temperature.
• Churn a little and serve out.

Baking

• Wash, peel (if you like) and cut the potatoes in equal parts, so that they will cook simultaneously.
• Heat oil or butter in a frying pan.
• Bake the potato parts on a high temperature
• Turn them regularly with a spatula
• The potatoes are cooked when you can puncture them easily with a fork.
• Add some salt or potato spices to taste.

Frying

• Peel the potatoes, wash and dry them.
• Cut the potatoes into french fries.
• Fry them on 160 degrees for three minutes
• Let them drain and rest in the basket for a little while.
• Put the fries in the pan again and fry them for appromimately 4 minutes on 180 degrees golden brown.
• The secret of the best fries is to fry them twice. The fries will become very smooth inside.

Roasting

• Brush the potato clean under running water.
• Let the potato with their skin, in a fair amount of water, boil and add some salt.
• Cook them for 10 minutes.
• Put the potato on a piece of aluminiumfoil, dredge them with spices and sprinkle some oil and pack them with the aluminiumfoil.
• Roast them now for 30 minutes in a pre heated oven or on a grill on 200 degrees.

Mashing

• Wash, peel and cut the potatoes in equal parts, so that they will cook simultaneously.
• Put the potatoes in boiling water (20 cm) en let them cook for 30 minutes
• Mash the potatoes, after adding a little milk, butter, pepper and salt untill the chunks are gone.
• Use a mixer  if necessary
• You can now, to taste,  add some nutmeg, parsley, garlic or paprika powder.