Potatoes do not necessarily need to be peeled. Just wash and thoroughly peel away any roots and brown, bruised and green spots. You can easily remove the skin after cooking by 'shocking' the potato in ice-cold water. The peel then comes off easily.
Cooking: Peel the potatoes (if desired), cut into equal parts, rinse and place in a layer of cold water. Then cook the potatoes (possibly with a pinch of salt) for about 20 minutes with the lid on the pan. Drain the potatoes, shake and let them evaporate.
Baking: Boil the potatoes for 10 minutes, drain and let them cool briefly. Cut the boiled potato into slices. Heat (liquid) margarine, butter or oil in a large frying pan and place the slices next to each other as much as possible. Fry the potatoes at a high temperature for about 8 minutes on both sides until crispy and golden brown.
Microwave (800W): Peel the potatoes (if desired), rinse and place in a layer of water in a shallow microwave dish covered with a lid or microwave foil. Cook the potatoes in the microwave for approximately 8 minutes at 800 Watts. Then let them cook for another 3 minutes in the covered bowl.
