1. The Science of Cooking Potatoes

2. What exactly is a potato? A potato is a stem The leaves of a potato plant manufacture starch The starch is transferred to its underground stems. The starch is collected at the end of the stems and are the potatoes.

3. What is a potato continued Each potato has several buds that grow new plants (eyes). Rich in nutrients (B6, potassium, copper, C, phosphorus, niacin, fiber.) Average potato provides 35 grams of carbohydrates.

4. Where is the best place to store potatoes? In a dark, well ventilated spot. In a cool area (45-50 degrees F). Can sprout within a week if stored at room temperature. Keep out of light to reduce increase in chlorophyll (solanine toxin). Never store in air tight spot - will develop damp spots prone to bacteria.

5. For a cook, why does a potato’s starch content matter? High in starch potatoes make creamy mashed potatoes and french fries with flakey interior. Low in starch potatoes retain their shape better even when boiled. To Check Starch Content: Cut the potato in half and if it sticks to the knife or leaves creamy white residue on the blade it has a high starch content.

6. How to make spuds that aren’t duds For crispy french fries use high starch potatoes and fry twice For better browning on roasted potatoes chill the potatoes for a whole day before cooking To retain shape in potatoes in salads parcook in 130-140 degree water For more nutrients and flavor don’t peel potatoes but scrub them.

8. More tips Mashed potatoes: too much beating causes potatoes to release excess starch and become gluey. Mash quickly. For more nutrients: don’t peel your potatoes (but do scrub them). The skin contains about half of the potato’s fiber and helps retain vitamin C of other nutrients in the flesh during cooking. If you’re using the peels, it’s wise to buy organic (conventionally grown can have high levels of pesticide residues.)

9. David Joachim and Andrew Schloss wrote The Science of Good Food finecooking.com/item/53816/the-science-of-cooking-potatoes