No doubt about it...the beloved potato is clearly the most popular
vegetable in the United States. Potatoes easily adapt to many flavors
and methods of cooking. This article defines the characteristics and the
best uses of some well-known potato varieties, how to choose and store
potatoes and several basic ways to prepare potatoes without any or a
minimum of added ingredients.
Well-Known Varieties, Characteristics and Best Use
Russet
Potatoes - This potato is slender, oval shaped with a rough brown skin
and lots of eyes. They have a mealy texture when cooked and cooked
russets will start to fall apart when cut due to the low moisture and
high starch content. This variety of potato easily absorbs butter,
dressings and sauces. They are best used for baking, frying and mashing.
White,
Red and Yellow Potatoes - These potatoes are round and keep their shape
when cooked. Due to their high moisture and low starch content, they
have a firmer texture and won't fall apart when cut after cooking; they
are also slow to absorb butter, dressings and sauces. These potatoes are
best for boiling, steaming and roasting. They are also excellent
creamed or scalloped and in salads. Yellow and red potatoes may be
mashed, but they will not be as fluffy as russet potatoes.
New
Potatoes - Freshly harvested and marketed during the late winter or
early spring, new potatoes are tiny to small potatoes of any variety.
Their skin is tender and they do not need to be peeled. When cooked,
they have a firm, waxy texture. New potatoes are best when used soon
after harvest and prepared by boiling, steaming or roasting.
Tips for Buying Potatoes
>
When buying potatoes, choose ones that are firm, have smooth skins and
are without any sprouts or blemishes. Avoid potatoes with wrinkled
skins, sprouted eyes, cut surfaces, soft or dark spots, decayed areas
(usually at the ends), or sunken spots.
> If possible, purchase potatoes that are fairly clean but unwashed. Potatoes that have been washed will spoil quicker.
>
Avoid purchasing potatoes with a greenish tint or cast. This indicates
that the potatoes have been exposed to light during storage, which can
produce a bitter taste and may be toxic to some people.
>
Choose potatoes that have a heavy feel and are uniform in size and
shape. They will cook in about the same time and will be easier to peel.
How to Store Potatoes
>
Store potatoes in a well-ventilated cool, dry, dark area such as a cool
closet or dry basement (never under the kitchen sink).
> When
stored between 45F to 50F (7C to 10C), potatoes will keep for several
weeks. If stored at room temperature or in a warm place, potatoes will
remain at top quality for only about 1 week.
> Do not store
potatoes in the refrigerator. The starch will begin to change to sugar
and alter the taste; the potatoes will also turn dark after cooking.
> It is best not to store potatoes near onions.
Tips for Preparing Potatoes
>
To clean potatoes, soak briefly in cool water to loosen the dirt and
make scrubbing easier. Scrub gently under running water with a vegetable
brush or sponge; trim away any eyes or blemishes.
> Always be
certain to remove any sprouts or eyes when peeling potatoes and if a
potato appears green under the skin, peel it deeply to remove the green
part...that green portion could possibly make you sick.
> To
prevent potatoes from turning dark, cook immediately after peeling or
cover with water and add a small amount of salt, lemon juice or vinegar.
>
When preparing French fries, soak cut potatoes in lightly salted
chilled water for approximately 1 hour to remove some of the starch and
produce crisper fries.
> Use cooked (not raw) potatoes when
making a potato dish ahead to prevent the potatoes from discoloring.
Consider cooking the mixture until almost done, cool and refrigerate;
complete cooking just before serving.
> Potatoes and dishes
with potatoes do not freeze well due to their tendency to become mushy
when thawed and reheated. Partially cooked French fries, mashed potato
patties and baked stuffed potatoes may be frozen.
Potato Yields
Three medium potatoes equals approximately 1 pound, which will yield:
* 2 cups French fried potatoes
* 2 cups mashed potatoes
* 2-1/2 cups peeled and diced potatoes
* 3 cups peeled and sliced potatoes
* 2 cups potato salad
* 2-1/2 cups shredded potatoes
Basic Methods of Cooking Potatoes
Baked
in Oven - Select and scrub potatoes of similar size. Prick each several
times with a fork to allow steam to escape while baking and to prevent
the skins from bursting. If a soft skin is desired, rub with cooking oil
before baking. Place potatoes on a baking sheet allowing room between
potatoes for heat circulation or stand them upright in a muffin tin. (If
potatoes are wrapped in aluminum foil and baked, they will have more of
a steamed texture.) A medium-size (6 oz.) potato will bake in 40 to 45
minutes in a 425F (220C) oven or in about 90 minutes at 350F (175C).
When baking several potatoes, keep in mind that a dozen will cook in the
same amount of time as a single potato. To reduce cooking time, slice
potatoes in half lengthwise, coat cut side with cooking oil and place
cut-side-down on a baking sheet. Half of a medium potato will be
fork-tender in 25 to 30 minutes when cooked in a 375F (190C) oven. To
check for doneness, hold potato with a hot pad and pinch with fingers or
pierce with a fork. To serve, use a small knife to cut a cross on top
and push on sides and ends gently to fluff.
Baked in Microwave -
Choose 4 medium (6 oz. each) slender potatoes of similar size. Scrub
clean then pierce each potato with a fork 10 to 12 times. Cover bottom
of microwave oven with a double thickness of paper towels. Arrange
potatoes in a 'spoke-fashion' with the smaller ends toward the center
and at least 1 inch apart. Cook on 'high' (100% power) in a 700-watt
microwave oven for 10 to 12 minutes. Rearrange and turn over after first
5 minutes. Remove from microwave and wrap each individually in aluminum
foil. Let stand for 5 to 10 minutes or until uniformly soft when
pinched between fingers. When cooking a single potato, microwave on
'high" for 2 minutes, turn over, cook for another 2 minutes and check
for doneness. Add 2 to 3 minutes cooking time for each additional
potato.
Boiled on Stovetop - Scrub, peel and quarter potatoes.
Place potatoes in a saucepan and add enough water to cover; add 1/2
teaspoon of salt for each quart of water. Cover and bring to a boil over
high heat. Reduce heat and simmer until potatoes are fork-tender
(approximately 15 to 20 minutes). Remove from heat and drain. Return to
low heat and shake pan until potatoes are dry. Be careful not to
overcook potatoes or they may become watery. One or two slices of onion
may be added to water while boiling potatoes to add flavor.
Boiled
in Microwave - Scrub, peel and quarter 4 medium (6 oz. each) potatoes;
place in a shallow microwave-safe baking dish. Add 1/4 cup of water and
cover. Cook on 'high' (100% power) in a 700-watt microwave oven for 10
minutes. Stir after first 5 minutes to rearrange pieces and to move the
ones in the center to the outside edges of the baking dish; continue to
cook for remaining 5 minutes. Remove baking dish from the microwave and
let stand for 3 minutes (covered) or until potatoes reach desired
doneness.
French Fried - Scrub and peel potatoes. Cut into
1/4-inch thick slices with a knife or crinkle cutter, then cut slices
into 1/4-inch thick strips. Place potato strips in a bowl of cool water.
Add a small amount of salt to the water to prevent discoloration. Soak
up to 1 hour to remove some of the starch and maintain crispness. Heat 4
to 6 inches of cooking oil to 375F (190C) in a deep-fryer or heavy
saucepan. (Important: Do not overfill fryer or saucepan with oil.) Drain
potatoes from water and pat dry with paper towels. Place a handful of
potato strips in a wire basket and slowly immerse in the hot oil. Cook
until golden brown and tender (approximately 5 minutes). Shake basket
occasionally while frying to prevent potato strips from sticking
together. Drain on several layers of paper towels. Continue to cook
small batches until all strips are fried. Sprinkle lightly with salt to
prevent fries from becoming soggy and keep warn in a 300F (150C) oven
until served.
Grilled - Scrub potatoes of similar size and coat
skin with cooking oil or soft butter. Place each potato in the center of
a double layer of heavy-duty aluminum foil (cut into approximately
6x9-inch pieces). Season each lightly with salt and pepper. Bring the
longer sides of foil together, then fold the edges several times to
seal, allowing space for steam. Fold up short edges of foil and pinch
together to seal. Place foil-wrapped potatoes on a grill approximately 4
inches above medium-hot coals. Cook for 45 to 60 minutes or until
tender, turning several times. Cooking time may need to be adjusted
according to potato size and heat of the coals.
Hash Browned or
Home Fried - Prepare steamed or boiled potatoes; drain. Dice or slice
into 1/4- to 3/8-inch thick pieces. Place in a large mixing bowl and
gently stir in optional ingredients such as chopped onion or diced
cooked ham, if desired. Lightly season with salt and pepper; set aside.
Generously grease a large skillet (preferably with a 'non-stick' finish)
with several tablespoons of cooking oil, shortening or strained bacon
fat. Place skillet over medium-high heat and add seasoned potatoes; toss
gently to coat all pieces. Lightly toss potatoes frequently during
cooking (do not flatten with a spatula). Cook until potatoes are golden
brown (approximately 10 to 15 minutes). Additional fat may be needed
during cooking to prevent sticking. Season cooked potatoes to taste with
additional salt and pepper before serving.
Mashed - Prepare
peeled and diced potatoes by the boiling or steaming method; drain well.
Mash potatoes using a potato masher, electric mixer or ricer until no
lumps remain. For each pound of potatoes, gradually add 1/4 to 1/2 cup
warm milk and 2 tablespoons of butter or margarine. Add salt and pepper
to taste. Beat potatoes with a wooden spoon, whisk or electric mixer
until light and fluffy (additional milk may be added to bring potatoes
to desired consistency.) Do not over beat or the starch will break down
and potatoes will become gummy. If potatoes are not to be served
immediately, spoon into an oven-proof casserole or baking dish, dot with
additional butter, cover and keep warm in a preheated 250F (120C) oven.
Pan
Roasted - Partially boil or steam peeled potatoes, cooking for only 10
minutes until potatoes are barely tender; drain. Arrange potatoes in a
baking dish and generously coat with melted butter or margarine. Bake
(uncovered) in a 400F (200C) oven for 40 to 45 minutes or until
fork-tender. Frequently turn and baste potatoes with additional butter
as they cook. Potatoes may be seasoned with salt, pepper, parsley or
other herbs before serving.
Riced - Boil or steam peeled potatoes;
drain. Force potatoes through a potato ricer or food mill. Add melted
butter or margarine to riced potatoes and serve immediately. Riced
potatoes may be used to prepare mashed potatoes (see 'Mashed Potatoes'
technique above).
Steamed - Scrub and peel potatoes. Use a steamer
or wire rack on the bottom of a large saucepan. Add enough water to
just reach the bottom of the rack and bring to a boil over high heat.
Add potatoes, cover tightly and cook until fork-tender. Cooking time
will be approximately the same as when boiling potatoes. (Note: New
potatoes are particularly good steamed. After gently scrubbing potatoes
clean, peel a thin strip from around the center of each potato to
prevent the skins from bursting while steaming. Cooking time will be
approximately 15 minutes - be careful not to overcook.)
One Potato, Two Potato...
The
potato is a relatively inexpensive vegetable, low in calories, a good
source of fiber (especially the peel) and a virtual "storehouses" of
vitamins and minerals. It is very versatile and adapts well to many
methods of cooking.
It is not complicated to learn how to
purchase, store and select the proper type of potato for a particular
cooking technique. There is a wide variety of ways that potatoes may be
prepared and an endless number of main-dish, soup, salad, baked good and
side-dish potato recipes. Since there are really no steadfast rules
(just guidelines), try experimenting to find out which variety and
cooking technique you personally prefer.
Copyright ©2005 Janice Faulk Duplantis
Janice Faulk Duplantis, author and publisher, currently maintains
a web site that focuses on both Easy Gourmet and French/Cajun Cuisine.
Visit
http://www.bedrockpress.com
to see all Bedrock Press has to offer. <> Janice also publishes 4
free monthly ezines: Gourmet Bytes, Lagniappe Recipe, Your Favorite
Recipes and Cooking 101. Visit
http://www.bedrockpress.com/subscribe.html to subscribe.
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