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

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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