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Potatoes
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Potatoes are native to North and South America. In the fifteenth century, the Spanish explorer Francisco Pizarro introduced them to Europe and sent them back to Spain. Potatoes became a staple in many countries, particularly in Ireland, because they were inexpensive and easy to grow. Today, the potato is the most important noncereal crop in the world.
All potatoes are not the same. Potato varieties differ in starch and moisture content, shape, and skin color. That’s why different varieties produce a different end product. Potatoes are categorized by the potato’s starch and moisture content. The starch content of any potato increases with age. High-starch, low-moisture potatoes are dense because they have a high amount of dry starch. These potatoes swell and separate as they cook, which makes the potato fluffy. High-starch, low-moisture potatoes are best when baked, puréed, or fried. They include Idaho and russet potatoes. Medium-starch, medium-moisture potatoes are versatile.
The high moisture prevents the potato from swelling when cooked. These types of potatoes hold their shape, so they are good for potato salads and potato cakes. Medium starch, medium-moisture potatoes are best for boiling, steaming, sautéing, oven roasting, stewing, mashing, and braising. They include chef’s all-purpose, Yukon gold, and yellow-fleshed potatoes. Low-starch, high-moisture potatoes are new potatoes. New potatoes are best for boiling, steaming, and oven roasting. Sweet potatoes, yams, and russet potatoes are suited to baking, puréeing, and frying because they are high in starch and low in moisture.
Picking The Right Potato
When selecting potatoes, choose potatoes that are firm and smooth. Do not accept potatoes with dark spots, green areas, mold, or large cuts. Store potatoes in a cool, dry place at temperatures ranging from 45°F to 55°F. The maximum storage period for russet and all-purpose potatoes is 30 days. Store yams for up to two weeks. Store sweet potatoes for up to one week. Store new potatoes—a small, immature red potato— no longer than one week. All potatoes are best stored in ventilated containers in indirect light. A wide variety of market options exists when purchasing potatoes. These forms include fresh, frozen, refrigerated, canned, and dried. Value-added forms are also available, such as potatoes cut into shapes.
Potatoes that are exposed to light may develop a greenish color. Although the color is harmless, it means that the potato contains solanine (SOLEah-neen), a harmful, bitter-tasting substance. Potato sprouts can also contain solanine. Cut away and discard sprouts and any green portions before using potatoes. Always discard potatoes if you have any doubts about their freshness or safety.
The potato is one of the most popular vegetables because it is inexpensive, adaptable, versatile, and tasty. Apply any cooking methods, including boiling, steaming, baking, sautéing, deep-frying, and puréeing to produce a number of preparations with special flavors, textures, and appearances. Different potato varieties will produce different results. The two categories for cooking potatoes are single-stage and multiple-stage techniques. In the single-stage technique, take potatoes directly from the raw state to the finished state by using one cooking method.
Boiled and baked potatoes are examples of single-stage techniques. In a multiple-stage technique, prepare potatoes using more than one cooking method before they are a finished dish. One example of potatoes prepared using the multiple-stage method is lyonnaise (LEE-on-AZE) potatoes. In this recipe, the potatoes are precooked, sliced, and then fried with onions.
The best baking potatoes are Idaho or russets. There are a variety of ways to bake potatoes. Wrap potatoes in foil prior to baking to keep the skin soft, which makes the inside less fluffy. Rub the potato with oil to keep the skin soft while allowing the inside to get soft and fluffy. Bake with no foil or oil to leave the skin crisp. Scrub all potatoes clean and pierce with a fork before placing in the oven, no matter the technique. Piercing the potato with a fork allows heat and steam to escape and prevents the potato from exploding. Cook baked potatoes directly on an oven rack or sheet pan and serve immediately.
Chef’s potatoes are the best for sautéing. Sautéed potatoes should have a crisp, evenly browned exterior with a tender interior. Sauté the potatoes in oil or butter, stirring or flipping them frequently until they are golden brown. For best results, serve immediately.
Another popular method of cooking potatoes is deep-frying. Use this method to make French fries, cottage fries, steak fries, and many other fried potato dishes. Russet potatoes are best suited for deep-frying because of their low moisture content. At service time, fry potatoes in fat heated to 350° to 375°F until golden brown. Deep-fry in two stages because of the long cooking time. When they are done, place the potatoes on a paper towel and season immediately. Do not hold deep-fried potatoes; serve immediately.
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