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Potatoes
Notes from Cheri:
Potatoes are such an inexpensive and versatile ingredient,
we just couldn't resist making them a Featured Ingredient.
Potatoes are easily available year round. Look for spuds
that are smooth and unbruised. Avoid any with a green
tint, as this is somewhat toxic. Don't panic however,
you can easily cut away any areas that have a green
tint and be fine. |
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Store your potatoes in a cool, dry area. Don't refrigerate them as the
cold will turn a percentage of the potato's starch to sugar. If you store
some fresh ginger root along side your potatoes, it will keep both ingredients
fresher, longer.
Some Spud Cooking Hints:
- Potatoes will bake faster if you rub the skin with oil, rather than
wrapping them in foil.
- Russet potatoes (also known as Idaho Potatoes) are best for baking
and frying. Their high solid content decreases oil absorption.
- If you prick a baked potato with a fork as soon as it comes out of
the oven, this will release the steam and keep the potato from getting
soggy.
- Hot milk (or buttermilk) added to potatoes when mashing them, helps
keep the potatoes light and fluffy.
- For the best French Fries (French Fries were actually invented in
Belgium and this is how they make them), let the cut potatoes stand
in very cold water for an hour or so, before frying. Dry thoroughly,
then fry twice! Fry the first time for just a few minutes, then drain
off the excess oil. Then, fry again until golden brown. The Belgians
serve fries with mayonnaise based sauces more often than ketchup. Delicious!
- When making potato salad, it's best to add the dressing to warm potatoes.
Once cooled, potatoes do not absorb the dressing as well as when warm.
Some Low Fat Potato Topping Options
- non-fat plain yogurt with chopped scallions or green onions
- low-fat cottage cheese with chives
- steamed broccoli florets or julienned carrots
- spicy mustard or salsa
- fat-free salad dressing
- stewed tomatoes
Want to learn more about potatoes? Visit
the Idaho Potato Commission web site.
Potato Recipe Links:
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