Introduction

The following are the many forms of potato products available in the market:

• Fresh - unprocessed
• Peeled - Keep refrigerated (below 40◦F/4◦C) for five days
• Canned - whole, cooked
• French fries

1. Blanched in deep fat and frozen
2. Available in wide variety of sizes and cuts.
3. Cooked from the frozen state
4. Refrigerated French fries are also available

• Other frozen, prepared products (hashed browns, puffs, stuffed bakes, and croquettes; in casseroles with a variety of sauces)
• Dehydrated

1. Granules or flakes for mashed potatoes to be reconstituted with hot water or milk and butter or other desired flavorings
2. May need soaking in water before cooking

Preparing Mashed Potatoes

Mashed potato is an important product in most kitchens. It is the basis of many popular preparations such as whipped potatoes, duchess potatoes and croquettes. To prepare mashed potatoes:

1. Peel the potatoes. If you want to boil the potatoes skin-on, wash them properly.
2. Pass the potatoes through a food mill or ricer. You can also use a masher to press the potatoes.
3. You can let the potatoes pass through a sift for a finer result.
4. Mix the milk and melted butter.
5. Add milk and butter mixture into the potatoes.
6. Season with salt and pepper and mix well
7. Scoop the potato and place on a serving dish.
8. Garnish with parsley and/or gravy to serve.

Preparing Baked Potatoes

Baked potatoes should have a soft and rich interior and crispy skin. Here are is the procedure for preparing baked potatoes:

1. Scrub the potatoes well.
2. Dry the potato with a paper towel.
3. Pierce ends with a skewer or fork to allow steam to escape.
4. Oil the potatoes lightly if you like crispy skin.
5. Place the potatoes on a sheet pan.
6. Bake it in the oven at 200°C (400°F) for 30 minutes to 1 hour.

Preparing Hash Browns

Hash browns are pan-fried potatoes. In this dish, potatoes can be shredded, sliced, diced or julienned. Here are the procedures for preparing hash browns:

1. Boil the potatoes. If you want to boil them skin-on, wash the potatoes properly.
2. Slice or shred the potatoes.
3. Heat a thin layer of oil in a pan.
4. Put in a portion of potatoes enough to have and flatten round cake.
5. Shake the pan back and forth to keep the potatoes from sticking to the surface of the pan.
6. When the potato is well-browned on the bottom, turn it over using a spatula.
7. Season with salt and pepper.
8. Cook until the other side is brown.
9. Let it rest on a rack or a paper towel to let off excess oil.
10. Plate and serve.

Preparing French Fries

One of the most common potato preparation techniques, french fries are deep-fried potatoes usually cut julienne, batonnet or allumette. The common procedure for preparing french fries is:

1. Peel and eye the potatoes.
2. Cut the potatoes into strips about 3/8 inch (1 cm) square and about 3 inches (7 1/2 cm) long using a mandoline. Soak the cut potatoes in cold water until needed to prevent discoloration.
3. Add oil to the pan and wait until the fat heat reaches 160°C (325°F).
4. Drain the potatoes properly.
5. Deep-fry the potatoes until they are just beginning to turn to pale golden color.
6. Remove the potatoes from the fat and turn them out onto the sheet pans in a single layer to drain.
7. Fry the potatoes in small quantities in fat heated, 175°-190°C ( 350° to 375°F ) until brown and crisp.
8. Drain well and season lightly.
9. Plate and serve immediately.