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