All About: Potatoes

Varieties Handling Potatoes Tips Yield

The potato is a tuber that is a member of the nightshade family, which also includes bell peppers, tomatoes, and eggplants. However, unlike these family members, where you eat fruit of the plant, with potatoes you're actually eating the stem.

Choose potatoes that are firm, well shaped, and heavy for their size. Avoid potatoes that have a green tinge, which indicates improper storage.

Varieties

Potatoes come in a variety of shapes, sizes, and colors—for both skin and flesh. The most common variety is the long russet, which includes Idaho potatoes. There are also long white, round white, and round red potatoes. Less common varieties include potatoes with yellow flesh and those with blue or purple flesh. Potatoes are also categorized by age.

New potatoes are freshly harvested and have a thin skin. They can be any variety and any size. Mature potatoes have thicker skins and can be stored for longer periods.

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Handling Onions

How to Store

Do not store potatoes in the refrigerator. They should be kept in a cool, dry, dark place. Mature potatoes should be used within 2 months; new potatoes should be used within one week. Do not store with onions, since storing onions and potatoes together causes both to spoil more quickly.

How to Cook

Scrub potatoes in cool water with a soft vegetable brush just prior to cooking to remove any dirt.

To bake: Prick the skin with a fork to allow steam to escape, and bake at 375ºF for 45 minutes to 1 hour, depending on size. The potatoes are done when they can be easily pierced with a metal skewer or fork.

To boil or steam: Cut into no larger than 2-inch chunks, leaving the skin attached. Boil or steam for 10 to 15 minutes, or until tender.

To make low-fat potato chips and fries: Cut potatoes into desired shape. Heat oven to 450ºF. Cover baking sheet with heavy-duty aluminum foil. Spray foil with Crisco No-Stick Cooking Spray. Arrange potato slices on baking sheet. Spray with Crisco No-Stick Cooking Spray. Sprinkle slices with a mixture of salt, pepper, and paprika. Bake for 10 minutes. Remove pan from oven. Turn slices with spatula. Bake 5 to 7 minutes, or until potato slices are lightly browned. Serve immediately.

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Tips

  • Boil or steam potatoes with the skin on. It is easier to peel the skin from boiled potatoes and more of the vitamins are retained.
  • If you're cutting up potatoes in advance, always cover them with cold water to prevent them from browning. Pat them dry with paper towels before cooking.

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Yield

1 pound = 1 to 1 1/2 potatoes = 2 to 3 servings

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