I love the old Irish saying, “Only two things in this world are too serious to be jested on — potatoes and matrimony.”

And yes, I am seriously happy being married to my wonderful husband and yup, I truthfully adore potatoes!

Given a choice between something ooey-gooey chocolate-y and a baked potato with a crispy, crunchy skin topped with a dollop of sour cream and some snipped fresh chives ... for sure the tater wins hands down every time.

I sometimes decide to toss a potato into the oven to bake alongside an entrée. Fortunately, potatoes are pretty forgiving about what temperature the oven is set on. But then there is the dilemma of figuring out how long the potato will take to cook at 350 F versus how long at 450 F.

Below is another one of my oh so famous “tape it to the inside of your pantry door” charts to help with that timing problem. This chart is based on a medium sized baking potato (like a russet) with a weight of about 10 ounces. Baking potatoes at a higher temperature (450 F) will give you that that nice crispy skin.

Oven temp baking time

• 325 F: 1-1/2 hours
• 350 F: 1-1/4 hours
• 375 F: 1 hour
• 400 F: 45-50 minutes
• 425 F: 40-45 minutes

There are many varieties of potatoes readily available in the supermarket. What’s what?

New potatoes are thin skinned, can be any variety, and they usually harvested in late spring or early summer so they are less mature (smaller) than fall dug potatoes. They are typically very firm with a waxy texture and are good for potato salad, soups and stews, or are delicious simply steamed and served with salt, pepper and butter.

Baking potatoes are best used in frying and baking. Common varieties are russet, Burbank and Idaho, and they have a dry, mealy texture. Because they don’t hold their shape well, they are not well suited for use in soups and stews. I actually like to use baking potatoes when preparing mashed potatoes. The dry texture really takes up the milk and butter and produces a wonderfully creamy consistency.

Waxy potatoes, also called “boiling potatoes,” include Red Bliss, fingerling and Red Creamer. These potatoes hold their shape well and are best used for boiling or steaming, in stews, and in potato salad.

Other types include varieties such as Yukon Gold, Kennebec or Katahdin and these tend to be more mealy than firm, but are considered an all purpose potato. They can be mashed or baked or used in salads, stews and soups.

Selecting: Buy potatoes that are smooth, free of sprouts, cracks, blemishes and green spots. The green areas on potatoes indicate solanine, which is a toxic alkaloid produced by prolonged exposure to sunlight and should not be consumed.

Simply cut away that area and the rest of the potato is safe to eat. Loose potatoes are my preference so I can see what I am buying. Avoid potatoes in plastic bags, which trap moisture and often cause potatoes to soften and/or sprout.

Storing: Keep potatoes in a cool, dry, dark area in a container that allows good air circulation. An inexpensive plastic bin with lots of air holes for ventilation works well. Do not store potatoes near onions. Onions give off a gas that will cause the potatoes to sprout. So called “new” potatoes will only keep a few weeks, but most other varieties of potatoes will last for several months if stored properly.

Original ranch-roasted potatoes

• 2 lbs. small red potatoes, quartered
• 1/4 cup vegetable oil
• 1 packet (1 oz.) Hidden Valley Ranch salad dressing mix

Place potatoes in a gallon-size zippy bag and add oil. Seal bag; toss to coat. Add salad dressing mix and toss again until potatoes are well coated. Pour potatoes onto a rimmed sheet pan spreading out in a single layer. Bake in a preheated 450 F oven for 30-35 minutes or until potatoes are brown and crispy. Yield: 6 servings.

Potato and green onion pancake

• 1 bag (16 oz.) frozen hash brown potatoes, thawed
• 2 Tbsp. chopped fresh green onions
• Salt and freshly ground black pepper
• 3 Tbsp. extra virgin olive oil
• Sour cream and chopped fresh chives for garnish

Place potatoes between paper towels; press to remove excess moisture. Transfer potatoes and green onions to a medium bowl. Sea­son with salt and pepper, and toss to combine.

Heat olive oil in medium nonstick skillet set over medium heat. Add potato mixture; press with a heatproof spatula to flatten and form into one even pancake. Cook 10-15 minutes or until underside is golden brown. Slide pancake onto a plate; invert onto a second plate. Slide pancake (browned side up) back into skillet. Continue to cook until underside is golden brown, about 10 to 15 minutes more. Remove from pan and slice into wedges. Garnish with a dollop of sour cream and a sprinkling of chives. Yield: 4 servings.

Southwestern potato salad

For the dresing:

• 1 clove garlic, peeled and minced
• 2 tsp. chile powder
• 1/4 tsp. ground cumin
• 1 tsp. Dijon mustard
• 2 Tbsp. white wine vinegar
• 3 Tbsp. vegetable oil
• 1/4 tsp. freshly ground black pepper

For the salad:

• 8 large potatoes, peeled and cut in 1-1/2” chunks
• 1/4 cup white wine vinegar
• 1 medium red bell pepper, seeded and chopped
• 1 medium green bell pepper, seeded and chopped
• 6 green onions, chopped
• 1 can (12 oz.) corn, drained
• 1/2 cup sliced black olives
• 1/4 cup chopped fresh cilantro

To prepare the dressing: Combine all ingredients in a jar with a tight fitting lid and shake well. Set aside.

To prepare the salad: Cook potatoes in salted water until tender. Drain and let cool for 10 minutes. Put cooked potatoes into a large bowl and sprinkle with 1/4 cup white wine vinegar; stir gently. Add both peppers, green onions, corn, olives and cilantro. Pour dressing over top and toss gently to combine. Yield: 6-8 servings.

Warm potato and mushroom salad

• 1-1/2 lbs. russet potatoes, peeled, cut into 1/8-inch-thick slices, patted dry
• 2 Tbsp. plus 2 tsp. extra-virgin olive oil, divided use
• Salt and freshly ground black pepper
• 4 large white button mushrooms, cleaned and sliced
• 1/4 lb. fresh shiitake mushrooms, stemmed, quartered
• 1/4 cup minced fresh parsley
• 1 large clove garlic, peeled and minced
• 3 Tbsp. red wine vinegar
• 2 Tbsp. reduced sodium chicken broth (may substitute vegetable broth)
• 8 cups torn mixed salad greens
• 1 bunch green onions, chopped

Toss potatoes with 2 tsp. oil in a large bowl. Season with salt and pepper. Arrange potatoes in a single layer on a nonstick sheet pan and bake in a preheated 425 F oven for 25 minutes or until crispy, turning occasionally.

Heat 1 Tbsp. oil in a large nonstick skillet set over high heat. Add mushrooms; sauté 4 minutes or until golden brown. Add parsley and garlic; stir 1 minute. Transfer to plate. Add vinegar and chicken stock to skillet; boil 1 minute or until reduced by half. Cool slightly. Whisk in remaining 1 Tbsp. oil.

Toss greens and green onions in a large bowl with 2 Tbsp. of the warm vinaigrette. Divide greens among plates. Arrange potato slices on top of greens on each plate and mound mushrooms in center. Drizzle remaining vinaigrette over the top. Yield: 4 servings.

Paula Anderson is a freelance journalist specializing in food, entertaining and nutrition. She writes for several newspapers, as well as Maine Food & Lifestyle Magazine. She divides her time between Scarborough and Hobe Sound, Fla., where she lives with her husband Peter. Email her at pander@maine.rr.com.