Vegetables-Potatoes
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How To Buy, Store And Prepare Potatoes
By: Janice Faulk Duplantis
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; draiin. 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
About the author: 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. Visit http://www.bedrockpress.com/subscribe.html
to subscribe.
Article Source: www.isnare.com
