To prepare potatoes the Irish way, don't bake them, and by all means, don't scallop them. You may occasionally mash them. But the typical way to prepare the Irish potato is to boil it. Here are some tips from an Irish kitchen on the proper way to cook those potatoes.
Instructions
1. Scrub and peel the potatoes. Though we know that the peel is the most nutritious part of the potato, the Irish traditionally peel. (The peel would have been given to the pigs in the days when there were more small farms.)
2. Cut the potatoes in half unless they are small to medium, and place them in the pot or saucepan.
3. Cover the peeled potatoes with fresh, cold water and bring the water to a boil. Reduce to medium and simmer for 20 minutes, uncovered or partially covered, until potatoes are tender.
4. When potatoes are tender, turn off heat, drain them and return them to the pot. Immediately crumple your sheet of newspaper and place it over or on top of the potatoes while they are still in the pot. Completely cover the potatoes with the snug-fitting lid. This is a trick that will keep your potatoes dry instead of soggy. The condensation or water will seep or steam up into the newspaper.
5. After a few minutes, remove the lid and dispose of the newspaper. The spuds should be nice and dry. Serve with meat and vegetables to taste; a sauce also makes a nice accompaniment.
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