Chapter 18 Potatoes

Chapter Objectives 1. Classify potatoes into two types, describe the general properties of each type, and identify the most suitable cooking method for each type. 2. Identify characteristics of high-quality potatoes and describe how to store them. 3. Cook potatoes by boiling and steaming. 4. Prepare potato purée. 5. Cook potatoes by baking, sautéing, pan-frying, and deep-frying.

Potatoes The potato is one of the most popular foods, and, for the most part, most neglected. It has always been a staple food. It is sometimes the second consideration after the protein item. The skill of the chef can make the lowly potato, a prized offering to the dining public.

Understanding Potatoes Waxy or new potatoes High moisture, high sugar, low starch content Holds shape well when cooked Used for salads, soups, hashed browns Mature or starchy potatoes, Russets or Idahos and All-Purpose High starch content, low sugar and moisture Light, dry, and mealy when cooked Ideal for baking, french fries All purpose potatoes, not as dry and starchy as russets. Irregularly shaped, less expensive than russets.

Varieties Picking the right potatoes for the right cooking procedure is very important. New potatoes - harvested before full maturity, lower starch content, and thin skins. Russets All-purpose potatoes Yellow fleshed potatoes – includes Yukon gold potatoes Red-skinned potatoes Blue-skinned potatoes Fingerling potatoes

Checking for Quality High-quality potatoes have these qualities: Firm and smooth Dry skin Shallow eyes No sprouts No green color Absence of cracks, blemishes, and rotten spots

Storing Keep in a cool, dry place, ideally at 55o - 60oF. Do not refrigerate below 45oF because the starch will convert to sugar. New potatoes do not keep well. Purchase one week at a time.

Market Forms Fresh, unprocessed Peeled, treated to prevent browning Canned, whole, cooked French fries, blanched, frozen Other frozen, prepared products Dehydrated

Cooking Potatoes The range of recipes is from simple to complex. Boiling and steaming Boiled potatoes are generally started in cold water rather than hot. This allows more even cooking and heat penetration. Potatoes are never cooled in cold water, because it makes them soggy.

Potato Purée Potato purée is an important product in a commercial kitchen, even though it is not served as such. It is the basis for many popular preparation, like mashed potatoes, duchesse potatoes, and potato croquettes.

Baking Baking potatoes is a simple process. The end result is a light, white, fluffy, mealy and steamy potato. Baked – “En Casserole” Potatoes baked in a pan or casserole, with or without liquid added. Best known is scalloped potatoes.

Sautéing and Pan Frying There are variations in sautéing and pan frying potatoes. Some use raw potatoes, and some use precooked and blanched potatoes. Potatoes mixed or tossed when cooking. The potatoes are cut into pieces and sautéed in fat and turned in order to brown on all sides, like rissole and parmesan potatoes. Potatoes are made into cakes and browned on both sides, like hash browns.

Deep-Frying Potatoes can be fried raw. These potatoes are cut into various sizes and deep fried until golden brown. Deep-Fried Potatoes can be prepared from cooked, puréed potatoes. Russet and Idaho are the best potatoes to use.

Deep-Frying (cont’d) French fries These are one of the most popular items in America. The most common method is to wash, eye, cut and blanch them in frying fat at a low temperature, not to brown them. They are drained and refrigerated. They can be portioned and deep fried in a few minutes.

Copyright ©2007 John Wiley & Sons, Inc. Clip art images may not be saved or downloaded and are only to be used for viewing purposes.