Wash and scrub the russet potatoes
Peel them if desired
Cut into evenly sized pieces if cooking faster
Place in a pot and cover with cold water
Add salt to the water
Bring to a boil
Reduce to a simmer
Cook until fork-tender
Drain well
Serve as desired
Bake whole potatoes at 425°F until tender
Pierce the skin before baking
Rub with oil and salt if desired
Microwave whole potatoes until soft, turning halfway through
Roast cut potatoes with oil, salt, and seasonings
Fry sliced potatoes in hot oil until golden and crisp
Mash cooked potatoes with butter and milk if desired