Cooking potatoes : why it's so crucial 🥔

Potatoes are the star of our plates, but if they're cooked incorrectly, it's a disaster: too firm, too floury, bland, or sticky... Want the secret to a perfect potato every time? Here, you'll find all the methods (water, steam, oven, air fryer, barbecue, microwave, etc.), pro tips 🥗, optimal times, variations, and even the best uses depending on the variety. In short, the bible for cooking potatoes the Neary way!

Whether you're a "warm salad," creamy mash , "golden gratin, " crispy fries, or barbecue fan, you'll love rediscovering this classic in all its forms. And if you want to go further, head to the Wikipedia page or browse our potato recipes !

Choosing your potatoes carefully

For successful cooking , it all starts with variety! Small ratte du Touquet for salads, steamed Charlotte or Amandine, Bintje for mash, Agria for fries: each type has its own texture and advantages.
Tip : Always choose firm potatoes, without spots or sprouts, and adapt the cooking time to their size (the bigger they are, the longer it takes). Want to save time? Cut them into regular pieces for even cooking!
To explore all the varieties, take a look at our local selection or shop on Neary 👀.

Ingredients & switch portions

For 4 people (adjust the portion to your table!):

Smart substitutions : replace herbs with thyme, add smoked paprika or curry to spice up your potatoes! For a vegan version, nothing to change 😉.

Nutritional values ​​(switch)

Step-by-step cooking methods

1. Prepare the potatoes : wash them under running water, brush if necessary. Keep the skin on for more flavor and fiber.
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2. Boiling : Place the whole potatoes in a large pot of cold, salted water. Bring to a boil, then simmer (20 to 25 minutes depending on size).
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3. Steaming : Place the potatoes in a steamer basket over boiling water. Cover and cook for 12-15 minutes (faster, more pronounced flavor).
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4. Oven cooking : coat them with olive oil, salt, herbs, bake at 200°C (approx. 45 min) on a baking tray, turning them over halfway through cooking (for a crispy skin effect!).
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5. Microwave cooking : place them while still moist in a covered container (or silicone wrap), 8-10 min at maximum power (turn halfway through cooking).
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6. Air fryer cooking : cut into cubes or fries, lightly oil, salt and spices. 15 min at 180°C in your favorite air fryer : extra-crispy result 🔥.
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7. Barbecue/grill cooking : cut into large slices or in foil with oil, herbs, garlic. 30 min on the embers or hot grill ( see our BBQ accessories ).
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8. Check for doneness : insert a knife blade; it should go in without resistance. Drain, serve hot or let cool according to the recipe.

Variations & recipe ideas 🍠

• Homemade mash : mash the boiled potatoes with a little hot milk, butter, salt, nutmeg.
• Sautéed potatoes : dice, fry in a pan with olive oil or ghee, garlic, herbs, 15 min.
• Gratin dauphinois : thin slices, topped with cream and milk, baked in the oven (think mandolin !).
• Oven-roasted potatoes : quartered, paprika, garlic, thyme, olive oil, 45 min in the oven for maximum crispness.
• Jacket potatoes : whole, boiled or steamed with the skin on, perfect with salted butter.
• Special air fryer : fine cut, spray oil, 12 min at 180°C for healthy chips ( discover our air fryers ).
• Looking for something original? Try cooking on the barbecue (en papillote or on a grill) or American-style glazed potatoes !

Lots of other ideas on all Neary recipes .

Conservation & batch cooking

Cooked potatoes can be stored for 3 days in an airtight container. Perfect for preparing salads, brunch, or meal prep!
Batch tip: cook a large quantity, vary: warm salad, mash, pan-fried in cubes... If you want to freeze it, it's better to make it into a mash or gratin (avoid plain potatoes, they become floury in the cold).

Leftovers are perfect for a tortilla , shepherd's pie or homemade croquettes ! Guaranteed to prevent waste.

Service & pairing ideas

• In a warm salad with hard-boiled egg, green beans, mustard vinaigrette.
• As an accompaniment to a barbecue: plain, roasted or in foil.
• For brunch : sautéed potatoes + scrambled eggs + avocado.
• Gratin with grated cheese, cream, nutmeg.
• Appetizer version: mini steamed potatoes to dip in a fromage blanc/garlic sauce or hummus.
• In a slushie or frozen drink (yes, really!): try Ninja Ice Cream for a unique experience.

Frequently Asked Questions

Neary Pro Tips

• ALWAYS start cooking in cold water to prevent them from bursting.
• Add a clove of garlic or bay leaf to the water for a subtle flavor.
• For crispy sautéed potatoes, dry well when removed from the water/steam.
• To prevent browning, cook or place the potatoes in lemon water immediately after peeling.
• Leftovers? Turn them into pancakes, gnocchi, croquettes, or potato pancakes !

Budget, season & sourcing

Potatoes are the best value for money ! Available in bulk at markets or direct from the producer ( see our potatoes ), they cost from €1.50 to €3/kg depending on the variety and season.
It's the ultimate local vegetable, available year-round, perfect for budget-friendly, waste-free recipes. Discover the history of the potato or all our recipes !