      Recipes > Recipe Archive > Potatoes 
Potatoes are America's favorite vegetable, perhaps not surprising when you consider that they feature in every meal of the day, from hash browns at breakfast and potato chips as snack food, to Rissole Potatoes with an elegant dinner. They are a New World crop, cultivated by the Incas in the high mountains of Peru almost 2,000 years ago. The Spanish introduced the potato to Europe in the 1550s, but they were slow to gain favor due to fears they were poisonous because they belong to the nightshade family. In actual fact, although the tuber itself is edible, the other parts of the plant (leafy greens and small green fruits) are indeed indigestible and can cause illness. Sir Walter Raleigh was instrumental in discrediting this superstition when he planted potatoes on an estate he owned in Ireland. The potato gradually became the staple crop of Ireland until a fungal blight in the late 1830s precipitated a devastating famine when the crop failed in 1846. Potatoes are tubers- swollen underground stems- and they come in a variety of sizes, shapes, textures and colors. There are hundreds of varieties in existence today, but in the United States they can be loosely divided into five categories: russet, long white, round red, round white, and yellow-fleshed. Russet potatoes are the most widely used variety in America. They are sometimes called Idaho Potatoes, but technically this name is a registered trademark and applies only to those russets grown in Idaho. The russet is a large, all-purpose potato with a high starch and low moisture content. The thick brown skins have a net or mesh-like pattern that is called "russeting", and the flesh is white. When baked they have a light, fluffy flesh, sometimes described as mealy. Russets are generally the potato of choice for French fries, gratins and baking. They tend to fall apart, however, when cut and boiled for salads, soups or stews. Long whites are similar in elliptical shape to russets, but their skin is thin and light tan in color. These potatoes are sometimes marketed as White Rose, and are popular in California where they were developed. The flesh is firm and creamy when cooked, and they are excellent for baking, boiling and frying. Round red and round whites are medium-sized potatoes, distinguishable mainly by the color of their skins. Both are considered boiling potatoes, although they truly are all-purpose tubers, great for pan-roasting, braising, grilling and mashing. Thin-skinned, with white, waxy flesh characterized by a medium- to low - starch content, they have a moist, creamy texture when cooked. Yellow-fleshed potatoes, such as Yukon Gold, German Butterball or Yellow Finn, have skins and flesh that range from yellow to gold. These are considered boiling potatoes because of their high moisture content. Their dense creamy texture and buttery flavor makes them a popular choice for mashed potatoes. Numerous potatoes are marketed as new potatoes. These are simply any variety that has been harvested early while the plant's leaves are still green. In contrast, most potatoes are harvested after the plant has died down and the potatoes have been left to ???cure' in the earth for several weeks to toughen their skins. New potatoes are picked young so the sugars do not have time to convert to starch. They are prized for their crisp, waxy texture, sweet taste and thin, papery skins. They are ideal for soups or potato salads because they hold their shape well and don't need peeling. They also work well when grilled or pan-roasted. The upsurge in farmers' markets across the country has spurred a renaissance of interest in heritage or heirloom varieties that have been around for centuries, but not grown for commercial consumption. Look for blue and purple potatoes, most closely related to those cultivated by the Incas in the 16th century. These are distinguished by an earthy, nutty flavor, and their flesh ranges in color from dark bluish purple or lavender to white. Many varieties will stain your hands while peeling, so wear plastic or rubber gloves. Fingerlings are another newly popular potato, although they are actually a form of long whites. The name refers to the shape rather than a type of tuber, and they can be found in a range of skin and flesh colors. These small, thumb-shaped potatoes generally boast thin skins and a rich, buttery texture. Russian Banana or French fingerlings are the most common, and are excellent for baking, grilling, roasting and steaming. Potato availability varies with the variety. Russets are available year-round while others have seasonal harvests, such as long whites, which are available spring through summer only. Whatever potatoes you choose, look for firm tubers that are free of cracks and soft brown spots. Avoid green colored skins, excessive eyes and sprouting specimens; sprouting is a sign of age. Potatoes should not be refrigerated. Temperatures below 40 F cause the starch to convert to sugar, changing the taste and texture of potatoes, and causing them to turn dark when cooked. Store them in a cool, dark, well-ventilated place in a brown paper, perforated plastic or mesh bag. Use potatoes as soon as possible and within 10 days to two weeks of purchasing. Note that the cooler the temperature of your store room, the longer the potatoes will last. Also, keep potatoes away from onions and shallots, because proximity to these will cause potatoes to sprout. If potatoes shrivel, soften or sprout, discard the culprits immediately, because these will spoil the remaining spuds. Always wash potatoes thoroughly before using. A vegetable brush is handy for scrubbing off dirt. Peeling is optional, although as is the case with so many fruits and vegetables, valuable nutrients are found in the skin. The skin is the most nutritious part of the potato, containing most of the calcium, iron and fiber. Greenish tints on potato skins are an indicator that the potatoes have been over-exposed to light. When green, potatoes can contain a chlorophyll-induced alkaloid called solanine, which has a bitter taste and can be toxic if consumed in large quantities. Cut away any greenish parts or peel to a depth of 1/8-inch to be safe. Remove any sprouts or deep eyes with a sharp paring knife or the end of a vegetable parer. Once pared or cut, the flesh of a potato can become discolored. The speed with which this occurs varies depending on the variety, but discoloration does not affect the taste of the potato. To prevent this from happening, immerse peeled or cut potatoes in a bowl of ice water until you are ready to cook them, for up to 2 hours. Potatoes have been much maligned in this era of low carb diets, but the fact remains that the humble potato is actually wholesome and in itself is not a high calorie food. A 6-ounce potato contains only 120 calories, is low in sodium, high in potassium, and is an important source of complex carbohydrates, minerals, fiber and vitamins C and B-6. Unfortunately, more than half of the estimated 140 pounds of per capita potato consumption in the United States is in the form of fast or snack foods, often associated with high sodium levels and unhealthy fats. Potatoes are the ultimate comfort food and may
be the most versatile vegetable of all. Entire cookbooks have been written
on the subject, and the industry has rushed to develop a wide spectrum
of commercial products to facilitate ease of preparation and cooking.
The possibilities are endless, and we've put together a few recipes
to pique your interest, just in time for the holiday season. |