I’d suggest boiling the potatoes on the stove top. Chop the potatoes into pieces about 1-2 inches. Roughly uniform so they all cook at the same time. Toss them into a big pot and cover with water, and some salt, maybe 1/2 teaspoon or so. Bring the pot to a boil (you can cover the pot to help it boil faster), then uncover the pot, and turn down the heat to a simmer. Simmer for 10 minutes and check the potatoes for doneness by piercing with a fork. If they're tender, then drain the water. If not done, check every couple minutes or so until they are tender. Drain the water, and use in the recipe.