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