Hot Potatoes

Secrets for spectacular spuds

From French fries to home fries and mashed potatoes, there’s no denying that the potato thrives in this country. Handled correctly and treated with the right seasoning, they offer great flavor and a hearty feel that’ll warm up even the coldest days.

Potato Purchasing

Potatoes purchased in the winter months have thicker skins than those found in late spring and summer, which is why they keep so well under proper conditions. Potatoes should be firm, not spongy or wrinkled. Look for those with smooth skins, void of cracks, bruises and blemishes, which are certain to spoil faster. Also, avoid potatoes that show any signs of sprouting or any green tinge. These have been improperly stored and will have an off taste.

Choose potatoes that suit the recipe that you are preparing. Starchy potatoes, like russets, are best for baked and mashed potato recipes. Medium, such as Yukon Golds are sometimes considered the all-purpose potato and can be used in waxy or starchy potato recipes with varying results. Waxy potatoes, like red bliss, are generally used in potato salads, stews and roasted potato recipes when a firmer texture is desired.

Potato Storage and Care

Potatoes keep best in a cool (ideally 50°F), dark environment. Try placing them in the back of a low cabinet. Exposure to light gives potatoes a green tinge. To avoid this keep them covered in a brown paper bag. Refrigerating potatoes is not advised because it causes the potato starches to convert to sugar, which creates flavor and cooking problems.

Whenever possible wash or scrub potatoes, using a vegetable scrubber, just prior to use. If prepping in advance, place peeled potatoes immediately into a large, cold water bath to avoid browning. A cold water bath will begin to change the starch content so it’s advisable to limit the length of soaking time.

Cooking Considerations

Potatoes are used in a wide variety of recipes. Before cooking, begin by choosing the right kind of potato for your dish. You can cook potatoes with their skins on or off. Leaving skins on will yield more nutritious results, while peeling often gives a more refined look and taste.

The most popular ways to use potatoes are mashing, frying, roasting and baking. To prepare mashed potatoes, bring peeled starchy potatoes (like russets) to a simmer in a large pot of salted water. Drain when potatoes are easily pierced with a fork, then push through a potato ricer or mash by hand adding warm milk, butter and salt as needed. Mix just enough to incorporate all ingredients to avoid creating gluey dense results.

To roast, cut cleaned waxy potatoes into quarters and toss with olive oil, salt and rosemary. Place in a 400°F oven for 45-60 minutes (depending on the size) until golden on the outside and tender and creamy on the inside.

To bake, scrub russets or another starchy potato with a vegetable brush. Pierce on all sides with a fork and place in a 375°F oven until tender to the touch. A large potato can take 80 minute and smaller might take 30 minutes. Check doneness by pressing the sides of the potato to see if you can make a slight indentation. When you can, the potato is done. Remove it from the oven, open it up carefully and top with some butter, sour cream, steamed veggies or a sprinkling of bacon.