Which of the following will cook faster?

Thin potato slices will cook faster because they have a greater surface area relative to their volume compared to a whole potato or thicker cuts like potato wedges. The increased surface area allows heat to penetrate more quickly and efficiently, leading to a shorter cooking time. Additionally, the thinner slices will allow moisture and heat to circulate around them more effectively, further speeding up the cooking process. This principle applies generally in cooking: foods that are cut into smaller pieces or that have a larger surface area tend to cook more quickly than larger, denser items. In contrast, a whole potato takes much longer to cook due to its mass and the fact that heat must reach the center of the potato for it to become tender. Similarly, a potato wrapped in foil retains its heat but does not cook faster than thinner slices because it still retains its whole shape, which retains heat longer, while wedges will also require more time to cook through than individual slices.