1. 11 Potatoes & Grains
11.1 Potatoes

2. Objectives Outline methods to select receive, and store potatoes
Describe physical properties of potatoes
Distinguish between various forms of potatoes
Using a variety of recipes and cooking techniques, prepare potatoes

3. Terms All-purpose potato Russet potato Chef’s potato
Single-stage technique
En casserole
Solanine (SOLE-ah-neen)
Idaho potato
Sweet potato
Lyonnaise
Tuber
Mealy
Waxy
Multiple-stage technique
Yam
New potato

4. Potatoes Native to North and South America
15th century, Francisco Pizarro
Staple in many countries: inexpensive, nourishing and easy to grow
Average American eats nearly 50# annually

5. Potatoes
Tuber: fleshy portion of certain plants that usually grows underground

6. Potatoes, Types
Mealy: high starch/low moisture, includes russets, Burbank, Idaho. Tend toward dry and granular after cooking, use for baking pureeing, mashing and frying

7. Potatoes
Waxy: low starch/high moisture, includes red skinned, yellow, [all-purpose, chef’s are slightly drier], boiling, and heirloom such as purple. Tend to hold shape after cooking, use for boiling, steaming, sautéing, oven roasting, braise, stew, soup, salad
New potatoes < 1 ½-2 inches in diameter are high in moisture

8. Potatoes, Types
Yams: starchier, less sweet, rougher skin, blocky in shape, pale to deep yellow flesh
Sweet potatoes: lower starch, smoother skin, tapered ends, deep orange flesh
Like russets, yams and sweet potatoes tend toward higher starch, lower moisture

9. Potatoes
Starch test
Prepare brine, 11 parts water to 1 part salt (by weight). Floaters contain less starch

10. Potatoes, Select/Store
Choose potatoes that are firm and relatively smooth
Potatoes exposed to light develop a greenish color indicating solanine, a bitter tasting, harmful substance. Sprouts contain solanine.

11. Potatoes, Select/Store
Store potatoes cool, dry, out of sun, good ventilation. (45-55 degrees F.)
Russet and all-purpose: 30 days
New/immature: 1 week
As potatoes age, the starch content increases

12. Potatoes, Cook
Single-stage technique: taken from raw state to finished state using 1 cooking method
Boiled, baked, steamed
Multiple-stage technique: using more than 1 method
Lyonnaise potatoes: precooked, sliced, then fried with onions

13. Potatoes, Cook Boiling One of the easiest methods
Often first step for other preparations
Puréed potatoes
Mashed/whipped
Duchesse
Croquettes

14. Potatoes, Cook
Boiling
Place washed potatoes in a pot of cold water, enough liquid to cover. Bring water to boil and simmer until done
Done when fork pierces, then then slides easily through potato
Serve immediately or hold up to one hour

15. Potatoes, Cook Steaming
Good for new potatoes because of high moisture content

16. Potatoes, Cook Baked Served and skins Idaho/russet
oil to keep skin soft
wrapping in foil makes inside less fluffy, and steams potato
Baked potatoes should be scrubbed clean and pierced with fork

17. Potatoes, Cook
En casserole: potato dishes combine peeled and sliced raw potatoes with heavy cream, sauce, or uncooked custard and are then slowly baked in a buttered pan
Often topped with bread crumbs, butter, grated cheese and then broiled briefly
Hold well on serving line

18. Potatoes, Cook Chef’s potatoes are the best for sautéing
Irregularly shaped, less expensive

19. Potatoes, Cook Deep-fried Russet/low moisture
Often blanched (325°F.), refrigerated, then finished (375°F.) at time of service
Do not hold well

20. Potatoes, Cook
Potato pancakes are made with grated potatoes and other ingredients, and their pan-fried to a crispy brown
Latkes are American-Jewish version and traditionally served with applesauce and sour cream

21. Potatoes, Cook Puréed Include mashed, whipped, Duchesse, croquettes
Whenever possible, Cook potatoes in their skins to retain their nutrients
Peeled potatoes should be completely covered in a liquid to prevent discoloring