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How to prepare PEI Potatoes

Baked, boiled, mashed, or grilled, here are many delicious ways to prepare PEI Potatoes. We’ve compiled a few cooking tips and tricks here. Have your own tips on how to prepare potatoes? Send them in!



  • Cut them into small pieces to speed up cooking time
  • Avoid  bringing to a rapid boil as this will often cook the potatoes unevenly
  • Remove from water immediately after potatoes are tender to the touch of a fork to avoid soggy/mushy potatoes



  • Choose the same sized potatoes so they will finish at the same time
  • Pierce the skins several times to allow steam to escape
  • A medium sized potato should take 40-50 minutes at 425 degrees Fahrenheit in the oven, or 4-6 minutes on high in the microwave, although this time will increase if microwaving multiple potatoes



  • Slice into even medium-size pieces to allow for them to cook consistently
  • Try boiling first until the potatoes are just getting soft and then allow for them to dry; when fried, this will allow for a crispy exterior and a soft and fluffy interior
  • Use enough oil to not have the spuds stick to the hot pan or skillet



  • Cut potatoes into halves or quarters, roughly the same size
  • Try using medium-starch potatoes such as Yukon Golds, Reds, or Fingerlings
  • Parboil first if possible as it will allow for a crisp exterior and a soft, fluffy interior
  • Let the potatoes sit after seasoning as the potatoes will further absorb flavour, then toss in butter or oil to prevent sticking



  • Cut potatoes to even sizes and cook until easily pierced with a fork
  • Avoid using an electric mixer or food processors as this often makes potatoes very sticky
  • Heat your milk, butter, or margarine as the potatoes will best absorb the flavours



  • Slice uncooked potatoes and place in an aluminum pie plate or foil packet, adding vegetable/olive oil or butter and spices, and placing the foil on the grill
  • You can also wrap potatoes in foil and poking several holes with a fork through the potato and the foil


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