It’s no secret that the beloved potato is America’s most loved vegetable. Potatoes can be cooked in many different ways and flavors. This article will discuss the main characteristics and best uses of several well-known varieties of potato, as well as how to store and choose potatoes. It also explains the basic methods of cooking potatoes with minimal or no added ingredients.
The Best Use of Well-Known Varieties, Characteristics, and Other Features
Russet Potatoes-This potato is oval in shape with rough brown skin. It also has lots of eyes. The low starch and moisture content of russets makes them a mealy potato. They will also start to crumble when cut. This potato is able to absorb butter, sauces, and dressings. These potatoes are great for baking, frying, and mashing.
White, red and yellow potatoes – These potatoes retain their shape after cooking. They have a firm texture, won’t break when cut after cooking, and are slow to absorb butter, sauces, and dressings. These potatoes can be boiled, steamed or roasted. These potatoes are great in creamed, scalloped, and as a side dish to salads. Although yellow and red potatoes can be mashed, they won’t be as fluffy as russet potato mash.
New Potatoes – These are small to medium potatoes that are harvested fresh during late winter or early spring. They do not require to be peeled as their skin is soft. They have a firm texture when cooked. The best way to use new potatoes is soon after harvest.
Tips to Buy Potatoes
Choose potatoes that are firm, smooth, and free of sprouts. Avoid potatoes that have wrinkled skins, sprouted eye, cut surfaces, soft spots or spots, or areas that are darkened or decayed (usually at the ends).
> Purchase potatoes that have not been washed. You will see a faster spoilage if potatoes have been washed.
Avoid potatoes that have a greenish cast or tint. This means that the potatoes were exposed to light during storage. It can cause bitter taste and be toxic for some people.
> Select potatoes with a firm texture and uniform size and shape. They will cook in the same time as each other and be easier to peel.
How to store potatoes
> Keep potatoes in a dry, cool, dark place such as a closet or basement.
Potatoes will last several weeks if stored at 45F to 50F (7C-10C). Potatoes will last for about one week if stored at room temperature, or in a warm area.
> Never store potatoes in the fridge. After cooking, the starch in potatoes will change to sugar and alter their taste.
> Potatoes should not be stored near onions.
Tips to Prepare Potatoes
To scrub potatoes, allow them to soak in cool water for a few minutes. This will loosen dirt and make it easier to scrub. Use a sponge or vegetable brush to gently scrub the potatoes under running water. Trim any eyes and blemishes.
> When peeling potatoes, make sure to remove all sprouts and eyes. If a potato seems green under its skin, peel it carefully to get rid of the green. This could lead to you getting sick.
> Potatoes should be cooked immediately after peeling.
> To make French fries crispier, soak the cut potatoes in chilled, lightly salted water for about an hour.
To prevent potatoes from turning brown, make sure you use cooked potatoes. Cool the mixture and then refrigerate it.
> Potatoes and potato dishes don’t freeze well because they tend to get mushy after being thawed. You can freeze partially cooked French fries, mashed potato patties, and baked stuffed potatoes.
Potato Yields
Three medium potatoes will yield approximately one pound.
2 cups French-fried potatoes
* 2 cups mashed potatoes
2 1/2 cups diced and peeled potatoes
* 3 cups peeled, sliced potatoes
* 2 cups potato salad
* 2 1/2 cups shredded potatoes
Basic methods of cooking potatoes
Baked in Oven: Select and scrub potatoes that are similar in size. To allow steam to escape during baking, poke each potato several times with a fork. This will prevent skins from bursting. Rub the skin with oil before baking to achieve softening. You can either place the potatoes on a baking sheet, leaving enough space between them for heat circulation, or you can stand them up in a muffin pan. They will be more tender if they are baked in aluminum foil. A medium-size (6 oz.) A medium-sized (6 oz.) potato can bake in between 40 and 45 minutes in a 425F (220C oven), or in approximately 90 minutes at 350F (175C). A dozen potatoes will cook in the same time as one potato when baking them together. Cut potatoes in half lengthwise. Then, brush the cut sides with oil. Place cut side down on a baking sheet. Half of a medium potato should be ready to use in about 25-30 minutes if it is cooked in a 350F (190C). Hold the potato on a hot plate and either pinch it with your fingers or use a fork to check for doneness. Use a small knife or a fork to make a cross on the top. Push on the sides and ends to fluff.
Microwave Baked – 4 medium (6 oz. Each) thin potatoes of similar size. Clean each potato and then use a fork to pierce it 10-12 times. Double the thickness of the paper towels to cover bottom of microwave oven. Place potatoes in a “spoke-fashion” arrangement, with the smaller ends towards the center and about 1 inch apart. For 10 to 12 minutes, cook on high in a 700-watt microwave oven. After 5 minutes, arrange and flip the dish. Take each individual microwaveable item out of the microwave and wrap in aluminum foil. Allow each potato to cool for five to ten minutes, or until it is soft enough to be pressed between your fingers. Cook one potato on high for 2 minutes. Turn the potatoes over and cook for an additional 2 minutes. Each additional potato will require an additional 2 to 3 minutes of cooking.
Boil on Stovetop – Peel, quarter and scrub potatoes. Add potatoes to a saucepan. Pour enough water to cover. Bring to a boil on high heat. Reduce heat to medium and simmer potatoes for approximately 15 to 20 minutes. Drain off the heat. Turn heat down to medium and stir pan until potatoes are completely dry. Overcooking potatoes can cause them to become soft. To add flavor, you can boil potatoes with one or two slices of onion.
Microwave Boiled – Peel, scrub and quarter 4 medium (6oz.) potatoes Each potato; place in a microwave-safe dish. Cover with 1/4 cup water. For 10 minutes, heat the microwave oven at 700 watts on high (100% power). After 5 minutes, stir to arrange pieces and move them to the edges of the baking dish. Continue cooking for 5 minutes. Let the baking dish cool in the microwave for 3 minutes or until potatoes are cooked to your liking.
French Fried – Peel and scrub potatoes. Slice the potatoes into 1/4-inch-thick slices using a knife or crinkle cutter. Then, slice slices into 1/4 inch-thick strips. Put the potato strips in a bowl filled with cool water. To prevent the potato strips from turning brown, add a little salt to the water. To remove some starch, soak the water for up to an hour. This will keep the starch from becoming too hard. In a heavy saucepan or deep fryer, heat 4 to 6 inches of oil to 375F (190C). Important: Don’t fill your fryer or saucepan with too much oil. After removing potatoes from the water, dry them with paper towels. Put a few potato strips in a wire basket. Then, slowly place in hot oil. Cook for approximately 5 minutes or until tender and golden brown. To prevent potato strips sticking together, shake the basket frequently while you fry. Place several layers of paper towels on top. Cook small batches of fries until all the strips are fried. To prevent the fries from getting soggy, sprinkle lightly with salt and bake in an oven at 300F (150C) until ready to serve.
Grilled potatoes – Cut potatoes into similar sizes and rub the skin with soft butter or cooking oil. Each potato should be placed in the middle of a double layer aluminum foil. Season each potato with salt and pepper. Fold the foil along the long sides to seal. To seal, fold the foil along its shorter edges and pinch them together. Place foil-wrapped potatoes about 4 inches from medium-hot coals. Cook the potatoes for between 45-60 minutes, or until they are tender. You can turn them several times. You may have to adjust the cooking time depending on how large your potatoes are and the heat of your coals.
Hash browned or home fried – Steam or boil potatoes and drain. Slice or dice the potatoes into 1/4- to 3/8 inch thick pieces. Mix all ingredients together in a large bowl. Add chopped onion and diced cooked Ham if you like. Season lightly with salt and pepper. Grease a large skillet with cooking oil, shortening, or strained bacon fat. Toss the seasoned potatoes in a skillet on medium heat. Lightly toss the potatoes during cooking. Do not flatten them with a spatula. Cook potatoes until golden brown, approximately 10 to 15 minutes. To prevent sticking, additional fat may be required during cooking. Before serving, season the potatoes with salt and pepper to your liking.
Mashed – Peel and dice potatoes using the boiling or steaming method. Drain well. Use a potato masher or electric mixer to mash potatoes until there are no lumps. Add 1/4 to 1/2 cup warm milk, 2 tablespoons butter or margarine to each pound of potatoes. Salt and pepper to your liking. Use a whisk, a wooden spoon or an electric mixer to beat potatoes until they are light and fluffy. Additional milk can be added to achieve the desired consistency. Don’t overbeat or starch will be broken down, and potatoes will become tough. You can make potatoes ahead of time by placing them in an oven-proof casserole, baking dish or pan, and then cover with butter. Keep warm in an oven at 250F (120C).
Pan Roasted – Partially boil, steam peel potatoes and cook for 10 minutes until potatoes are just tender. Drain. Place potatoes in a baking tray and coat them with butter or margarine. Bake covered in an oven at 400F (200C), for 40 to 45 minutes, or until tender. As they cook, turn the potatoes over and butter them frequently. Before serving, potatoes can be season with salt, pepper and parsley.
Riced – Steam or boil the potatoes and drain them. Put potatoes through a potato ricer, food mill. Serve the riced potatoes with butter or margarine. You can also use riced potatoes to make mashed potatoes (see “Mashed Potatoes” technique above).
Steam – Peel and scrub potatoes. Put a wire rack or steamer on the bottom of your large saucepan. Bring to a boil on high heat. Cover potatoes with water and let them cook for about 20 minutes. The cooking time for boiling potatoes will be roughly the same. Note: Steaming is a great way to enjoy new potatoes. To prevent skins from bursting during steaming, gently scrub potatoes. The cooking time should take approximately 15 minutes. (Be careful not to cook too long.
One Potato, Two Potato…
Potatoes are a cheap vegetable that is low in calories and high in fiber. They also have a lot of vitamins and minerals. It can be used in many cooking methods and is versatile.
It’s not difficult to find the right potato type for your cooking method. There are many ways potatoes can be cooked, including many side-dish and main-dish recipes. There are no set rules, but guidelines. You can experiment to discover which type of potato and cooking method you prefer.
