Serve in a dish, not a bowl.
To boil Potatoes.
Set them on a fire, unpared, in cold water; let them half boil, then throw some salt in, and a pint of cold water, and let them boil again till near done. Pour off the water, and put a clean cloth over them, and then the saucepan cover, and set them by the fire to steam till ready. Many use steamers.
To broil Potatoes.
Parboil, then slice and broil them; or parboil, and set them whole on the gridiron over a very slow fire; and when thoroughly done, send up with their skins on. The latter is done in many Irish families.
To roast Potatoes.
Half boil, take off the thin peel, and roast them of a beautiful brown.
To fry Potatoes.
Slice raw potatoes after the skin is removed, and fry either in butter, or thin batter.