1. Terms to Know: All-Purpose Potato Chef’s Potato En Casserole Idaho Potato Latke Lyonnaise Multiple Stage Technique

2. Terms: Cont. New potato Russet potato Single stage technique Solanine Sweet potato Yam

3. Potatoes Potatoes are a favorite!

4. Potatoes Native to North and South America In the 15 th century potatoes were introduced to Europe Became a staple in many countries, particularly Ireland because they are inexpensive and easy to grow Today are most important noncereal crop in the world

5. Study Questions: What are the different types of potatoes? What are methods to select, receive and store potatoes? What cooking methods are recipes are used for preparation?

6. Potatoes are tubers Potatoes are classified as tubers (they are not a root vegetable A tuber is an underground stem that stores nutrients

7. Types of Potatoes Potatoes are categorized by starch and moisture content Starch increases with age

8. High Starch, low moisture High starch, low moisture potatoes have high amount of dry starch. Starch swells and separates when cooked – make them fluffy Best baked or fried Varieties: Idaho and russet

9. Medium starch, medium moisture Versatile Hold shape, so are good for salads and potato cakes Best for boiling, steaming, sauteing, roasting, mashing and braising Varieties: Chef’s all purpose, Yukon gold, and yellow fleshed

10. Low Starch, high moisture New potatoes – small red potatoes Best for boiling, steaming and oven roasting

11. Sweet potatoes and Yams Not related Sweet potatoes are tubers – have fat, underground stems Yams originated in Asia – less sweet than sweet potatoes Although not related, are used interchangeably

12. Selecting and Storing Choose potatoes that are firm and smooth Do not accept potatoes with green areas, mold Store 45 – 55 degrees Do not store in refrigerator – will become starchy

13. Storage Time 30 days maximum storage for russet and all purpose Yams – 2 weeks Sweet Potatoes – one week New potatoes – one week

14. Cooking Potatoes Potatoes that are exposed to light develop a greenish color The color is harmless, but means solanine has developed – bitter taste Sprouts can also contain solenine – cut them out

15. Why Potatoes? Popular because: Inexpensive Adaptable Versatile Tasty Adaptable to many cooking methods with variety of flavors, textures, appearance

16. Cooking Potatoes Single stage technique From raw to finished state with one cooking method Example: boiled (moist heat method) and baked (dry heat method)

17. Cooking Potatoes Multiple stage technique – use more than one cooking method Example: Lyonnaise – precooked, sliced and fried

18. Essential Skills - Boiling Boiling is easy, and often first step for other preparations 1. Place washed potatoes in cold, salted water – enough to cover 2. Bring water to boil and simmer until done 3. Test for doneness with fork or knife. 4. Can be held up to one hour for service

19. Essential Skills - Baking Baked potatoes always served in skin Methods: Wrap in foil for soft skin, less fluffy potato Bake with no foil for more fluffy potato Rub skin with oil for soft skin, no oil for crisp skin Scrub all skins before baking Pierce with a fork to avoid exploding Baked potatoes do not hold well

20. Essential skills – En Casserole En Casserole combine peeled and sliced raw potatoes with heavy cream or sauce Bake in buttered pan Top with crumbs or cheese, then broil for color

21. Essential Skill – French Fry Two stage method – fry in 325 degree oil 3-5 minutes. Finish fries for service at 375 degree oil Season immediately Do not hold – serve immediately French fries were served by Thomas Jefferson at White House in 1802 French fries are one of the most profitable food in restaurant and foodservice operations

22. Essential Skill – Potato Pancakes Potatoes are grated and mixed with other ingredients Pan-fry to crispy brown Serve with applesauce and sour cream Latkes is another name for potato pancakes

23. Facts: When possible, cook potatoes in skin to retain nutrients Cover cut and peeled potatoes in liquid to prevent discoloring – oxidation or exposure to air with cause browning