1. Potatoes

2. What are the best potatoes to cook with? What kind of potato dishes do you like?

3. Potatoes Most popular vegetable Inexpensive and versatile Many cooking methods –Boiling –Steaming –Baking –Sautéing –En casserole –Deep-frying –Pureeing

4. Types of Potatoes Varies in starch and moisture content, shape, and skin color Starch content increases with age

5. Sweet Potatoes Popular tuber with thick skin and orange, mealy flesh that is high in sugar Best for boiling, baking, and pureeing Available canned in a sweet, sugary sauce

6. Yams Similar to sweet potato; less sweet (used interchangeably) Creamy white to deep red

7. Russet Potatoes (Idaho Potatoes) Standard white baking potato Brownish-red skin; mealy and white flesh Excellent for baking and frying Many shapes and sizes

8. Chef’s or All Purpose Potatoes Drier, less starchy, and cheaper than russet potatoes Irregularly shaped; best for preparation without visual importance –Mashing, pureeing, in salads, scalloped or casserole dishes, soups, braising, and sautéing

9. New Potatoes Small, immature red potatoes Harvested very small (> 2 inches in diameter) High moisture & sugar content; low starch Maintains shape Best cooking methods: boiling & steaming

10. Selecting & Storing Selecting –Firm & relatively smooth –Avoid dark spots, green areas, mold, or large cuts Storing –Cool, dry place (60*F to 70*F) –Maximum storage is 30 days (New potatoes no longer than 1 week) –Best stored in ventilated containers

11. Solanine: harmful, bitter-tasting substance in green spots and sprouts on potatoes –Cut away and discard sprouts and green portions before using –When in doubt; throw it out

12. Cooking Potatoes Single-Stage Technique –Potatoes are taken directly from the raw state to the finished with only one cooking method Multiple-Stage Technique –Potatoes are prepared using more than one cooking method before they are a finished dish Example: Lyonnaise – potatoes are precooked, sliced, and fried with onions

13. Boiling Easy method Place washed potatoes in pot of cold water with enough liquid to cover Bring water to boil and simmer until done To test, pierce with fork; if slides easily through, potato is done Serve immediately or hold up to 1 hour

14. Steaming Good for new potatoes (high moisture content) Steam until tender Serve immediately or up to 1 hour

15. Baked Served in skins (Best is Idaho / Russet) –Wrap in foil = soft skin; inside less fluffy –Rubbing with oil = soft skin; inside soft & fluffy –No foil or oil = crisp skin Scrub all potatoes and pierce with fork

16. Sautéing Best for Chef’s potatoes Crisp, evenly browned exterior with tender inside Sauté in oil and butter, stirring or flipping frequently until golden brown Serve immediately

17. Deep-Frying Best for Russet potatoes (low moisture) Most should be blanched and refrigerated until service; then fried in fat heated to 350*F – 375*F until golden brown Drain on paper towels

18. Pureeing Pureed, whipped, and mashed potatotes are first boiled, steamed, or baked before combined with other ingredients or mashed

19. Whenever possible, cook potatoes in their skins to retain nutrients Cut and peeled potatoes should be completely covered in liquid to prevent discoloring