1. Potatoes Section 11.1

2. Objectives What are the different kinds of potatoes? What are the methods for selecting, receiving, and storing potatoes? What types of cooking methods and recipes are there for preparing potatoes?

3. Types of Potatoes Potatoes differ in the following areas: – Starch and moisture content – Shape – Color of skin. Starch content increases with age of potato.

4. High Starch/Low Moisture Potatoes Dense because they have a high amount of dry starch. Swell and separate as they cook, which gives a fluffy product. Best when baked, pureed, or fried. Examples: Idaho and Russet potatoes.

5. Russet Potatoes

6. Medium starch/medium moisture High moisture prevents potato from swelling when cooked. Hold their shape, so they are good in potato salads and potato cakes. Best for boiling, steaming, sauteing, oven roasting, stewing, mashing, and braising. Examples: All-purpose, Yukon gold, and yellow-fleshed potatoes.

7. Yukon Gold

8. Low starch/high moisture potatoes Are new potatoes. – Small, immature red potatoes that are harvested when they are very small, less than 2 inches in diameter. New potatoes are best for boiling, steaming, and oven roasting.

9. Yams Yams: – Not related to sweet potato. – Less sweet and range in color from creamy white to deep red. – Have more natural sugar and high moisture content. – Best used for baking, pureeing, and frying.

10. Sweet Potatoes Color ranges from light to brownish red. High in starch and low in moisture. Have an orange, mealy flesh that is very high in sugar. Best used for boiling, baking, pureeing, and roasting.

11. Selecting and Storing Choose potatoes that are firm and smooth. Avoid ones with green areas, deep cuts, moldy, or dark spots. Store in cool, dry place. Can store all purpose potatoes up to 30 days. Can store yams up to 2 weeks. Can store sweet potatoes up to 1 week. Can store new potatoes up to 1 week.