Terms to Know:

All-Purpose Potato Chef’s Potato En Casserole Idaho Potato Latke Lyonnaise Multiple Stage Technique

Terms: Cont.

New potato Russet potato Single stage technique Solanine Sweet potato Yam

Potatoes

Potatoes are a favorite!

Potatoes

Native to North and South America In the 15th 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

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?

Potatoes are tubers

Potatoes are classified as tubers (they are not a root vegetable

A tuber is an underground stem that stores nutrients

Types of Potatoes

Potatoes are categorized by starch and moisture content

Starch increases with age

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

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

Low Starch, high moisture

New potatoes – small red potatoes Best for boiling, steaming and oven

roasting

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

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

Storage Time

30 days maximum storage for russet and all purpose

Yams – 2 weeks Sweet Potatoes – one week New potatoes – one week

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

Why Potatoes?

Popular because: Inexpensive Adaptable Versatile Tasty Adaptable to many cooking methods with

variety of flavors, textures, appearance

Cooking Potatoes

Single stage technique From raw to finished state with one cooking

method Example: boiled (moist heat method) and

baked (dry heat method)

Cooking Potatoes

Multiple stage technique – use more than one cooking method

Example: Lyonnaise – precooked, sliced and fried

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

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

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

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

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

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