How to Cook Potatoes

Potatoes are a kitchen essential - versatile, satisfying, and highly nutritious. Whether you’re roasting whole baby potatoes with the skin on or peeled and cubed potatoes, having pre-cooked potatoes ready to go makes meal prep effortless.

Plus, cooling cooked potatoes before eating boosts resistant starch, a type of fiber that supports gut health, helps regulate blood sugar, and increases satiety - keeping you fuller for longer.

Here’s how to roast both peeled cubed potatoes and whole baby potatoes for easy, nutrient-packed meals throughout the week!

Peeled & Cubed Potatoes

Roasting peeled and cubed potatoes is the best way to get crispy, golden edges with a tender, fluffy center. By peeling them first, you get a smoother texture that works well in dishes like mashed potatoes, breakfast hashes, and casseroles. Cutting them into smaller pieces also means faster cooking time and more surface area for caramelization, adding extra depth of flavor.

This method is ideal for meal prep because the roasted cubes can be used in so many ways - toss them into salads, soups, stews, or crisp them up again in a pan for a quick side dish.

Instructions

Ingredients: 1 kg (2 lb) potatoes, peeled and cut into bite-sized cubes

1. Preheat the Oven: Set your oven to 200°C (400°F) Fan for even roasting.
2. Prepare the Peeled Potatoes: Peel the potatoes and cut them into evenly-sized bite-sized cubes.
3. Roast the Cubed Potatoes: Spread them on a baking tray in a single layer.
4. Roast in the middle of the oven for 30-35 minutes. They’re ready when golden brown and fork-tender.
5. Cool & Store for Maximum Resistant Starch.

Whole Baby Potatoes (Skin On)

Roasting whole baby potatoes with the skin on is one of the easiest and most flavorful ways to cook them. The skin crisps up beautifully in the oven, creating a contrast between the crispy outside and soft, fluffy inside - no peeling or chopping required! Keeping the skin on also preserves more fiber, vitamins, and minerals, making them a more nutritious option. On top of that, it makes for a very convenient grab-and-go snack on their own. 

Instructions

Ingredients: 1 kg (2 lb) baby potatoes (skin on)

1. Preheat the Oven: Set your oven to 200°C (400°F) Fan for even roasting.
2. Prepare the Baby Potatoes: Rinse and scrub the potatoes to remove any dirt.
3. Roast the Baby Potatoes: Place them on a baking tray in a single layer.
4. Roast in the middle of the oven for 35-40 minutes, shaking the tray halfway through. They’re done when the skins are golden and crispy and the inside is soft and fluffy when pierced with a fork.
5. Cool & Store for Maximum Resistant Starch.

Resistant Starch Boost

Let the potatoes cool completely before storing in the fridge. Cooling cooked potatoes for 12-24 hours increases resistant starch, making them even better for gut health and satiety.

Storage

Refrigeration: Store roasted potatoes in an airtight glass container in the fridge for up to 7 days.

Freezing: Freeze cooled potatoes in a freezer-safe bag for up to 3 months.

How to Use

✓ Salads & Bowls - Add to cold or warm grain bowls and leafy salads.
✓ Breakfast Hash - Crisp them in a pan with veggies and tofu or beans.
✓ Smashed Potatoes - Mash and fry with a bit of olive oil.
✓ Curries & Stews - Stir them into hearty dishes for extra texture.
✓ Casseroles & Gratins - Use as a base for baked dishes.
✓ Tacos & Wraps - Add roasted potatoes for a filling, satisfying meal.
✓ Cold for Gut Health - Eat them chilled for maximum resistant starch benefits!

Why Make It Ahead?

✓ Saves Time - No need to prep and cook daily.
✓ Boosts Resistant Starch - Cooling enhances gut-friendly fiber.
✓ Keeps You Fuller Longer - Resistant starch improves satiety.
✓ Versatile - Works in countless meals, hot or cold.
✓ Nutrient-Rich - A great source of potassium, vitamin C, and fiber.

By roasting potatoes ahead of time, you’ll always have a quick, nutritious, and satisfying ingredient ready to go. Whether you enjoy them warm or cold, they’re a meal-prep essential!