Emma Rogers and Tyson Bird are junior journalism majors who write "Dinner for 2ish" for the Daily News. Their views do not necessarily agree with those of the paper.

We started cooking together in the summer of 2015 and have planned and cooked a dinner every week since. Our recipes are often inspired by the New York Times’ cooking website but are adapted to fit Muncie availability and a college budget. Tyson is from Idaho and Emma loves potatoes, so for the 10th installment of Dinner for 2ish, we present our five favorite ways to cook a spud.

Potatoes

To cook all of these recipes, you will need several potatoes (number depends on how much food you want to end up with), an oven set to 450° and a stove.

Sweet Potato Fries

Ingredients (in addition to sweet potatoes):

Vegetable oil (2 tablespoons per potato), chili powder and garlic powder

Directions:

1. Toss fries in oil

2. Add chili and garlic powder and toss more

3. Crinkle a piece of aluminium foil

4. Place the foil on a baking sheet and put the fries on top. Bake for about 20 minutes until toasty brown.

Parmesan Sweet Potatoes

Ingredients: 

Parmesan cheese, butter (2 tablespoons per potato)

Directions:

1. Poke holes all over the potato with a fork

2. Microwave for 6-7 minutes

3. Cut in half and then in half, and then cut little notches for the butter and cheese

4. Stuff the spaces with parmesan and butter. Bake for 6-12 minutes.

Cheddar Mashed Red Potatoes (no oven needed)

Ingredients:

Sharp white cheddar cheese (about 1 cup per 4 potatoes), butter (1/2 stick per 4 potatoes), cream (3 tablespoons per 4 potatoes)

Directions:

1. Cut the potatoes into quarters and boil for 20 minutes.

2. Drain the water and mash the potatoes with a spoon.

3. Add the cheese and stir. Add cream and butter and continue to stir until melted and combined

Roasted Red Potatoes

Ingredients:

Olive oil, dried parsley, dried basil, salt and pepper

Directions:

1. Cut the potatoes into quarters.

2. In a large bowl, combine the potatoes with olive oil and the seasonings.

3. Bake for 25-35 minutes, until the potatoes are soft to the touch of a fork.

Skillet Potatoes (no oven needed)

Ingredients:

Vegetable oil, cheddar cheese, sour cream

Directions: 

1. Heat the vegetable oil in a skillet over medium-high heat.

2. Slice the potato into thin, almost chip-like slices.

3. Cook the potatoes for 3-4 minutes per side in the oil, until just slightly brown.

4. Move potatoes to a plate and top with cheese and sour cream.

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