Potatoes Are An American Classic

Americans consume about 126 pounds of potatoes per person per year, far more than any other vegetable. Potatoes are a good source of vitamin C and potassium. One medium potato contains only 110 calories.

Potatoes may be eaten soon after they are harvested, or stored up to a year in cold storage. “New” potatoes have thin skins that can brushed off with your fingers. Mature potatoes have thick skins.

Varieties. The four basic types of potatoes are round whites, long whites, russets and round reds.

Long russets, the classic baking potato, are large oval potatoes with hard brown skin and starchy flesh.

Long whites are all-purpose potatoes. When new, they are thin skinned and waxy. When mature, they are starchy and weigh a half a pound.

Round reds, such as Red LaSoda and Red Pontiac, are commonly sold new. When mature, they are waxy and good for boiling.

Round whites, such as the Katahdin, is a multipurpose potato with a light tan skin, and averages three per pound.

Special varieties include Finnish Yellow Wax potatoes which have deep yellow flesh and rich, buttery taste. Blue Carib and All Blue have grayish blue skin, dark blue flesh, and a delicate flavor. Rose Fir is a small, waxy potato with a pink to red skin.

Selection. Look for plump, firm, unbruised potatoes with very few eyes. Skins should be free of cracks, wrinkles, or dampness. Avoid those that have started to shrivel, sprout or turn green.

Storage. Store potatoes in a cool, dry, dark place that is well ventilated at 45°F. Potatoes stored above 45°F will sprout and shrivel. Those stored below 45°F will develop a sweet taste, as some of the potato starch turns to sugar. (This increase in sugar will cause the potato to darken when cooked.)

Do not store potatoes in the refrigerator. Check potatoes in storage and remove any that have sprouted, softened, or shriveled. One bad one can ruin the whole bin. Mature potatoes will keep up to 2 months.

Do not wash potatoes before storing. Do not store with onions or other produce.

Preparation. Scrub potatoes. Peel them or not, depending on your taste. Peeled potatoes will turn dark if they are not cooked soon.

Potatoes sometimes turn gray or dark after boiling. This is caused by conditions under which they are grown or stored. Aluminum or iron cooking pots can discolor potatoes. Use stainless steel to cook potatoes. Cover with water as soon as peeled and add a few drops lemon juice or vinegar to help keep potatoes white.

“Waxy” potatoes, such as red rounds are best for boiling or steaming. They remain firm textured when sliced and diced. Use in stews, salads, or casseroles.

Starchy potatoes, like russets have drier flesh that fluffs when baked or mashed.

Other June 2005 Articles:
   Freezing Potatoes
   Canned Potatoes
   Freezer Sense Saves Time and Energy
   Questions & Answers