The potato is boiled, steamed, baked or pan-fried, and each cooking has its cut. Waxy potatoes hold in a salad and a sauté; floury ones make mash and fries.
Firm, with no sprouts and no green parts. A green part or a sprout gets cut off generously: they contain a bitter substance that can make you ill in quantity.
Scrub it under water. Peel it with a peeler if the recipe asks for it; with the skin, it is baked or steamed. Once cut, put it in cold water if you are not cooking it right away, otherwise it turns black.
One minute per potato.
Somewhere dry, cool and dark, out of the fridge: the cold makes it sweet and grey. Several weeks. Cooked, in the fridge three days.
The potato salad. Boiled whole with the skin, they peel while warm in a minute.
Very easy
Very easy