11 Potatoes & Grains 11.1 Potatoes

Objectives Outline methods to select receive, and store potatoes Describe physical properties of potatoes Distinguish between various forms of potatoes Using a variety of recipes and cooking techniques, prepare potatoes

Terms All-purpose potato Russet potato Chef’s potato Single-stage technique En casserole Solanine (SOLE-ah-neen) Idaho potato Sweet potato Lyonnaise Tuber Mealy Waxy Multiple-stage technique Yam New potato

Potatoes Native to North and South America 15th century, Francisco Pizarro Staple in many countries: inexpensive, nourishing and easy to grow Average American eats nearly 50# annually

Potatoes Tuber: fleshy portion of certain plants that usually grows underground

Potatoes, Types Mealy: high starch/low moisture, includes russets, Burbank, Idaho. Tend toward dry and granular after cooking, use for baking pureeing, mashing and frying

Potatoes Waxy: low starch/high moisture, includes red skinned, yellow, [all-purpose, chef’s are slightly drier], boiling, and heirloom such as purple. Tend to hold shape after cooking, use for boiling, steaming, sautéing, oven roasting, braise, stew, soup, salad New potatoes < 1 ½-2 inches in diameter are high in moisture

Potatoes, Types Yams: starchier, less sweet, rougher skin, blocky in shape, pale to deep yellow flesh Sweet potatoes: lower starch, smoother skin, tapered ends, deep orange flesh Like russets, yams and sweet potatoes tend toward higher starch, lower moisture

Potatoes Starch test Prepare brine, 11 parts water to 1 part salt (by weight). Floaters contain less starch

Potatoes, Select/Store Choose potatoes that are firm and relatively smooth Potatoes exposed to light develop a greenish color indicating solanine, a bitter tasting, harmful substance. Sprouts contain solanine.

Potatoes, Select/Store Store potatoes cool, dry, out of sun, good ventilation. (45-55 degrees F.) Russet and all-purpose: 30 days New/immature: 1 week As potatoes age, the starch content increases

Potatoes, Cook Single-stage technique: taken from raw state to finished state using 1 cooking method Boiled, baked, steamed Multiple-stage technique: using more than 1 method Lyonnaise potatoes: precooked, sliced, then fried with onions

Potatoes, Cook Boiling One of the easiest methods Often first step for other preparations Puréed potatoes Mashed/whipped Duchesse Croquettes

Potatoes, Cook Boiling Place washed potatoes in a pot of cold water, enough liquid to cover. Bring water to boil and simmer until done Done when fork pierces, then then slides easily through potato Serve immediately or hold up to one hour

Potatoes, Cook Steaming Good for new potatoes because of high moisture content

Potatoes, Cook Baked Served and skins Idaho/russet oil to keep skin soft wrapping in foil makes inside less fluffy, and steams potato Baked potatoes should be scrubbed clean and pierced with fork

Potatoes, Cook En casserole: potato dishes combine peeled and sliced raw potatoes with heavy cream, sauce, or uncooked custard and are then slowly baked in a buttered pan Often topped with bread crumbs, butter, grated cheese and then broiled briefly Hold well on serving line

Potatoes, Cook Chef’s potatoes are the best for sautéing Irregularly shaped, less expensive

Potatoes, Cook Deep-fried Russet/low moisture Often blanched (325°F.), refrigerated, then finished (375°F.) at time of service Do not hold well

Potatoes, Cook Potato pancakes are made with grated potatoes and other ingredients, and their pan-fried to a crispy brown Latkes are American-Jewish version and traditionally served with applesauce and sour cream

Potatoes, Cook Puréed Include mashed, whipped, Duchesse, croquettes Whenever possible, Cook potatoes in their skins to retain their nutrients Peeled potatoes should be completely covered in a liquid to prevent discoloring