Wash potatoes thoroughly
Choose a cooking method: boiling, roasting, steaming, microwaving, or pan-frying
Boiling:
Cut into evenly sized pieces
Place in a pot and cover with cold salted water
Bring to a boil, then simmer until tender (about 10–20 minutes depending on size)
Drain and serve
Roasting:
Cut into chunks; pat dry
Toss with oil, salt, pepper, and optional herbs or garlic
Spread on a baking sheet in a single layer
Roast at 425°F / 220°C until browned and tender (about 25–45 minutes)
Toss once halfway through if desired
Steaming:
Cut into evenly sized pieces
Steam over boiling water until tender (about 10–20 minutes)
Season after cooking
Microwaving:
Pierce whole potatoes or cut pieces
Place in a microwave-safe dish with a splash of water
Cover and microwave until tender, turning/stirring partway (about 5–15 minutes depending on size)
Rest briefly, then season
Pan-frying (crispy potatoes):
Cut into cubes or thin slices
Pat dry; season
Heat oil in a skillet over medium-high heat
Cook until browned, stirring occasionally (about 15–25 minutes)
Add a splash of water and cover briefly if needed to finish cooking
Seasoning ideas:
Salt and black pepper
Garlic, rosemary, thyme, or paprika
Butter or olive oil
Sour cream, yogurt, or cheese after cooking