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