College Kitchen: potatoes

Hasselback or roasted potatoes, made with rosemary, olive oil, salt, and pepper.

Niti Gupta

Hasselback or roasted potatoes, made with rosemary, olive oil, salt, and pepper.

Yena Lee

A sack of potatoes is pretty affordable, especially considering how many dishes you can cook from one sack.
 
 
Beyond good old French fries, mashed potatoes and potato chips, there’s an abundance of uses for the spud. Featuring the potato in salads, soups and more lets this tuber show off its versatility.
 
 
There are an astounding variety of potatoes, and each type serves a different purpose. The starchiest potatoes, like the Russet potato, are ideal for baked potatoes. Waxy potatoes, like Red Bliss potatoes, have low starch content and hold their shape well even after cooking. 
 
 
On the other hand, all-purpose potatoes — ones with mid-level starch content — are versatile. They’re good to bake, roast and even mash.
 
 
Even though potatoes are known to be starchy, they’re still nutritionally beneficial. It’s a low-calorie, high-fiber food that’s a good source of vitamins B6 and C. So buy a sack and feed yourself.
 
 
Oven-roasted rosemary potatoes
 
 
They’re good for breakfast, lunch and dinner. 
 
 
2 pounds Yukon Gold potatoes (Any type of potato would work, but Yukon Gold potatoes are preferable.)
1 1/2 to 2 tablespoons of olive oil
2 tablespoons of fresh 
rosemary, chopped
Big pinch of salt (I like using sea salt flakes for the crunch.)
 
 
1. Preheat the oven to 425 degrees. 
2. Scrub the potatoes clean, then chop into 
bite-size pieces.
3. Toss the chopped potatoes, olive oil and rosemary in a bowl.
4. Make sure to coat all the potatoes with oil.  
5. Sprinkle in some salt, and toss it again. Then spread onto a baking sheet fitted with parchment paper.
6. Bake for 40 to 45 minutes or until the potatoes are golden. Be sure to stir the potatoes every 10 to 15 minutes for an even roast.
College Kitchen tip: The recipe is extremely flexible. If you don’t have fresh rosemary, throw in some dried oregano or thyme. You can add some garlic powder to the mixture, too. Try different combinations.
 
 
Hasselback style
 
 
Impress all your friends with this simple dish. 
 
1 Yukon Gold potato (A Russet potato is a good choice, too.)
1 tablespoon melted butter or oil
Salt and pepper
 
 
1. Preheat the oven to 425 degrees. 
2. Scrub the potatoes clean.
3. Cut slits into the potato, but make sure you don’t slice all the way through — you want the bottom to stay intact.
4. Take 1/2 tablespoon of the melted butter or oil and spread it onto the potato.
5. Salt and pepper generously — it is a potato, after all. 
6. Bake the potato for 25 to30 minutes, then take it out and spread the remaining melted fat or oil onto the potato.
7. Bake for another 25 to 30 minutes, it should be golden.
 
 
College Kitchen tip: Similar to the oven-roasted potatoes recipe, there’s a lot of wiggle room here. Add some dried herbs and garlic powder for a different flavor.