Buy and Prepare Potatoes
Russet Potatoes – This potato is slender, oval shaped with a rough brown skin and lots of eyes. They have a mealy texture when cooked and cooked russets will start to fall apart when cut due to the low moisture and high starch content. This variety of potato easily absorbs butter, dressings and sauces. They are best used for baking, frying and mashing.
White, Red and Yellow Potatoes – These potatoes are round and keep their shape when cooked. Due to their high moisture and low starch content, they have a firmer texture and won’t fall apart when cut after cooking; they are also slow to absorb butter, dressings and sauces. These potatoes are best for boiling, steaming and roasting. They are also excellent creamed or scalloped and in salads. Yellow and red potatoes may be mashed, but they will not be as fluffy as russet potatoes.
New Potatoes – Freshly harvested and marketed during the late winter or early spring, new potatoes are tiny to small potatoes of any variety. Their skin is tender and they do not need to be peeled. When cooked, they have a firm, waxy texture. New potatoes are best when used soon after harvest and prepared by boiling, steaming or roasting.
Tips for Buying Potatoes
When buying potatoes, choose ones that are firm, have smooth skins and are without any sprouts or blemishes. Avoid potatoes with wrinkled skins, sprouted eyes, cut surfaces, soft or dark spots, decayed areas (usually at the ends), or sunken spots.
If possible, purchase potatoes that are fairly clean but unwashed. Potatoes that have been washed will spoil quicker.
Avoid purchasing potatoes with a greenish tint or cast. This indicates that the potatoes have been exposed to light during storage, which can produce a bitter taste and may be toxic to some people.
Choose potatoes that have a heavy feel and are uniform in size and shape. They will cook in about the same time and will be easier to peel.
How to Store Potatoes
Store potatoes in a well-ventilated cool, dry, dark area such as a cool closet or dry basement (never under the kitchen sink).
When stored between 45F to 50F (7C to 10C), potatoes will keep for several weeks. If stored at room temperature or in a warm place, potatoes will remain at top quality for only about 1 week.
Do not store potatoes in the refrigerator. The starch will begin to change to sugar and alter the taste; the potatoes will also turn dark after cooking.
It is best not to store potatoes near onions.
Tips for Preparing Potatoes
To clean potatoes, soak briefly in cool water to loosen the dirt and make scrubbing easier. Scrub gently under running water with a vegetable brush or sponge; trim away any eyes or blemishes.
Always be certain to remove any sprouts or eyes when peeling potatoes and if a potato appears green under the skin, peel it deeply to remove the green part…that green portion could possibly make you sick.
To prevent potatoes from turning dark, cook immediately after peeling or cover with water and add a small amount of salt, lemon juice or vinegar.
When preparing French fries, soak cut potatoes in lightly salted chilled water for approximately 1 hour to remove some of the starch and produce crisper fries.
Potatoes and dishes with potatoes do not freeze well due to their tendency to become mushy when thawed and reheated. Partially cooked French fries, mashed potato patties and baked stuffed potatoes may be frozen.
Potato Yields
Three medium potatoes equals approximately 1 pound, which will yield:
* 2 cups French fried potatoes
* 2 cups mashed potatoes
* 2-1/2 cups peeled and diced potatoes
* 3 cups peeled and sliced potatoes
* 2 cups potato salad
* 2-1/2 cups shredded potatoes