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Potatoes
When you think of potatoes, do you think of Idaho? That's because Idaho ships more potatoes,
by a factor of three, than any other state. This variety is actually the russet Burbank
potato named after its developer, horticulturist, Luther Burbank of Lancaster, Massachusetts. Because the russet
is grown in other areas besides the Midwest, Idaho government officials are pushing to make
the name exclusive to only those grown in Idaho soil. The next leading producing state is
California, with Washington a solid number three. Other large potato producing states, in
descending order are Colorado, Oregon, Wisconsin, Maine, and North Dakota. Most potato
imports come from Canada.
Few foods are as versatile, delicious, or as nutritious as the potato. A member of the night
shade family, it was thought to be poisonous. We can thank Sir Walter Raleigh for debunking
this superstition by planting them on property he owned in Ireland. The Irish began growing
and eating potatoes in big quantities, and today, hundreds of varieties are grown around the
world.
Storage & Selection
Potatoes, regardless of their variety, should be well shaped, firm with a relatively smooth
skin and only a few shallow eyes. Pick those with good color without cuts, dark or soft
spots, wrinkles or wilted skin, or any that have started to sprout.
Potatoes that have been exposed to the light too long will have a green tinge. This is caused
by the alkaloid solanine, which is toxic if eaten in quantity, so cut or scrape any green
portion off before using that potato.
New potatoes are potatoes that have just been dug up, regardless of their size. They are
quite often small, so there is a tendency to think that all red or all small potatoes are
new potatoes. The best way to know if you have a new potato is to examine the skin. It should
be papery and thin enough to easily rub off with a decent scrubbing.
Potatoes like cool (45°F to 50°F) humid (but not wet) surroundings, but refrigeration can
turn the starch in the potatoes to sugar and may tend to darken them when cooked. Store in
burlap, brown paper, or perforated plastic bags away from light, in the coolest,
non-refrigerated, and well-ventilated part of the house. Under ideal conditions they
can last up to three months this way, but more realistically, figure three to five weeks.
New potatoes should be used within one week of purchase. Don't store onions and potatoes
together, as the gases they each give off, will cause the other to decay.
Preparation
Select the variety that's best for the way you want to use it, and leave the skin on if
possible. Remove any deep eyes, sprouts, or green spots, and scrub under cold water before
cooking. It is recommended you cook potatoes in stainless steel pots, as aluminum or iron
will discolor them. Peeled raw potatoes will also discolor if exposed to the air, so if you
can't cook them immediately, put them in cold water with a few drops of lemon juice or
vinegar, until you can.
Potatoes can be baked, boiled, steamed, fried, microwaved, or grilled. The russet, because of
its high starch content, is considered the best for mashed potatoes, however I've found that
red-skinned potatoes work equally well. They can also be mashed with the skins left on. Low
starch, high moisture "waxy" potatoes such as the round reds are the best to boil or steam.
Chives, parsley and dill are great with potatoes.
Tony's Tip
If you do store potatoes in the refrigerator, you can reverse the effects of the cold
temperature by bringing the potatoes completely to room temperature before you prepare
them.
Tony's Favorite Recipe
Potatoes with Peppers and Onions
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Varieties
Russet Burbank is the workhorse of potatoes. It is oblong, russet brown in color with a
netted or somewhat rough skin. It is primarily used for baking and french fries because
its high starch content makes it turn fluffy when cooked. Russet Norkotah, Centennial
Russet, and new russets such as the HiLite
Russet, and Ranger Russet, are other varieties
that give the name more versatility in boiling, mashing, and roasting.
Round, red potatoes have a rosy red skin with
white flesh. Red Norlands, Pontiac, Red Lasoda,
Sangre, and Larouge are the main varieties.
Chiefton, Viking, and Red Ruby are less common.
Their waxy texture makes them perfect for boiling, but they can be used for any cooking
purpose. Cook them unpeeled, and mash, or use in a potato salad for a different look.
Round whites such as the Superior
are light to medium brown in color, and are an all-purpose
potato used mostly for boiling and baking.
Long whites such as the White Rose are
grown mostly in California in the spring and summer.
They have an oval shape with a thin, light tan, almost translucent skin and are good for
boiling and roasting as well as in potato salads.
Yellow-fleshed potatoes, such as
the Yukon Gold, seem richer and less in need of butter than
their counterparts. They can be steamed, roasted, or mashed.
Blue potatoes are somewhat of a novelty, although they've been around for thousands of years.
The outside is deep blue or purple and the flesh ranges from dark blue to white. To preserve
their color, try microwaving them.
Fingerlings are about the length of your pinkie and are wonderful
for roasting.
Desiree has pinkish flesh, and is good for roasting and steaming.
New Potatoes are any variety of young potatoes that haven't had time to convert their sugar
fully into starch. They have a crisp, waxy texture with thin, undeveloped wispy skins. Their
small size makes them perfect to cook whole boiled or pan-roasted. They are excellent for
potato salad, because they retain their shape after being cooked, and cut.
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