Russets are best for baking-they'll have crisp, slightly shriveled skin and a fluffy interior. Pierce potatoes in several places with a fork. Place on a baking sheet or on oven rack; bake, uncovered, in a 400° oven until potatoes feel soft when squeezed(45 to 60 minutes for a 6-to 8-oz. potato). Or bake with roast in a 325° oven for about 1&half hours. To bake potatoes in a pan drippings, use whole small thin-skinned potatoes or halved russets. Arrange around meat or poultry in a roasting pan 1& half hours before serving; turn in a dripping to coat. Bake, turning and basting occasionally, until tender when pierced.
Use russets or thin-skinned potatoes; firm thin-skinned potatoes work best, especially for salads. In a 3/4 pan, boil 1 to 2 pounds potatoes (about 3 inches in diameter), covered, in 1 to 2 inch water until tender when pierced (20 to 30 minutes). Drain.