Potatoes
Dec 17, 2015
Potatoes
• Most popular vegetable
• Inexpensive and versatile
• Many cooking methods– Boiling– Steaming– Baking– Sautéing– En casserole– Deep-frying– Pureeing
Types of Potatoes
• Varies in starch and moisture content, shape, and skin color
• Starch content increases with age
Sweet Potatoes
• Popular tuber with thick skin and orange, mealy flesh that is high in sugar
• Best for boiling, baking, and pureeing
• Available canned in a sweet, sugary sauce
Russet Potatoes (Idaho Potatoes)
• Standard white baking potato
• Brownish-red skin; mealy and white flesh
• Excellent for baking and frying
• Many shapes and sizes
Chef’s or All Purpose Potatoes
• Drier, less starchy, and cheaper than russet potatoes
• Irregularly shaped; best for preparation without visual importance– Mashing, pureeing, in salads, scalloped or
casserole dishes, soups, braising, and sautéing
New Potatoes
• Small, immature red potatoes
• Harvested very small (> 2 inches in diameter)
• High moisture & sugar content; low starch
• Maintains shape
• Best cooking methods: boiling & steaming
Selecting & Storing
• Selecting– Firm & relatively smooth– Avoid dark spots, green areas, mold, or large
cuts
• Storing– Cool, dry place (60*F to 70*F)– Maximum storage is 30 days (New potatoes
no longer than 1 week)– Best stored in ventilated containers
• Solanine: harmful, bitter-tasting substance in green spots and sprouts on potatoes– Cut away and discard sprouts and green
portions before using– When in doubt; throw it out
Cooking Potatoes
• Single-Stage Technique– Potatoes are taken directly from the raw state
to the finished with only one cooking method
• Multiple-Stage Technique– Potatoes are prepared using more than one
cooking method before they are a finished dish
• Example: Lyonnaise – potatoes are precooked, sliced, and fried with onions
Boiling
• Easy method
• Place washed potatoes in pot of cold water with enough liquid to cover
• Bring water to boil and simmer until done
• To test, pierce with fork; if slides easily through, potato is done
• Serve immediately or hold up to 1 hour
Steaming
• Good for new potatoes (high moisture content)
• Steam until tender
• Serve immediately or up to 1 hour
Baked
• Served in skins (Best is Idaho / Russet)
– Wrap in foil = soft skin; inside less fluffy– Rubbing with oil = soft skin; inside soft & fluffy– No foil or oil = crisp skin
• Scrub all potatoes and pierce with fork
Sautéing
• Best for Chef’s potatoes
• Crisp, evenly browned exterior with tender inside
• Sauté in oil and butter, stirring or flipping frequently until golden brown
• Serve immediately
Deep-Frying
• Best for Russet potatoes (low moisture)
• Most should be blanched and refrigerated until service; then fried in fat heated to 350*F – 375*F until golden brown
• Drain on paper towels
Pureeing
• Pureed, whipped, and mashed potatotes are first boiled, steamed, or baked before combined with other ingredients or mashed