Potato storage facilities need to be carefully considered to keep the potatoes alive and slow the natural process of decomposition, which involves the breakdown of starch. It is crucial that the storage area is dark, well ventilated and, for long-term storage, maintained at temperatures near 4 °C (39 °F). For short-term storage before cooking, temperatures of about 7 °C (45 °F) to 10 °C (50 °F) are preferred. Temperatures below 4 °C convert potatoes' starch into sugar, which alters their taste and cooking qualities and leads to higher acrylamide levels in the cooked product, especially in deep-fried dishes. With new potatoes, look for firm potatoes that are free from blemishes and sunburn (a green discolouration under the skin). Some amount of skinned surface is normal, but potatoes with large skinned and discoloured areas are undesirable. For general-purpose and baking potatoes, look for reasonably smooth, firm potatoes free from blemishes, sunburn, and decay. Avoid potatoes with large cuts, green spots, bruises, decay, sprouting, or shrivelling. The waxy types of potatoes are ideal for roasting and boiling. Under this type we have the Red bliss, French fingerling, Russian banana, Red thumb, La ratte and Austrian crescent potatoes. Rinse the potatoes under cold running water to extract their starch. It is essential that you then squeeze the potato shards very dry. If you can, use a muslin cloth to squeeze out all the excess moisture. A large, all purpose potato. Normally used as an old potato, and traditionally served roast as part of a formal Sunday dinner (with roast beef).

Perforate the skin with a fork in many places to prevent the potato from exploding. It is important to protect the potatoes from drying by covering them with a damp paper towel or coating them in oil. A low power setting may be a good idea, but you wouldn't be using the microwave if you didn't want fast cooking! A potato is a tuber. Originally from South America, the potato is now grown and used as a foodstuff in most parts of the world and is valued for its relative ease of growing and its high carbohydrate content. It is also extremely versatile in the kitchen and can be served boiled, roasted, baked, shallow-fried or deep-fried. There is a large number of varieties of potato, each of which has its own qualities and uses. Finally, some potatoes are harvested while still relatively immature ("new potatoes"), while others ("old potatoes") are left to grow to their maximum size. This also affects the texture and flavour.The term new potato is most frequently used to describe those potatoes freshly harvested and marketed during the late winter or early spring. The name is also widely used in later crop producing areas to designate freshly dug potatoes which are not fully matured. The best uses for new potatoes are boiling or mashing. They vary widely in size and shape, depending upon variety, but are likely to be affected by "skinning" or "feathering" of the outer layer of skin. Skinning usually affects only their appearance. Roast potatoes are a good and traditional accompaniment to roast meat. Prepare the potatoes as for boiling, and parboil them for just a few minutes. Then put in the roasting dish around the meat, and baste them with the juices as cooking goes on. Stewing is a great way to take care of left over potatoes. Potato stew goes well with sausages, meatballs, or smoked, salted or gravad fish. To make stewed potatoes, peel and dice the cold, already boiled potatoes. Make the cubes about 1 centimeter (0.39in) to 2 centimeters (0.79in) across. Mix flour with milk and butter in a saucepan. Bring the sauce to a boil, add the potatoes, and boil gently for 5 min. Add salt, pepper and dill to taste. Rachael Rayner has provided “50 Delicious and Wholesome Recipes” showcasing the “Potato” as a side dish to compliment your entree choice or standing alone as an entree itself. Whether an everyday family cook or professional chef in a neighborhood restaurant, this cookbook has a marvelous variety from curries to stir fries, from salads to soups, from classics to innovative. Although I enjoy physical cookbooks, this ecopy includes some features that are convenient and appreciated: a Table of Contents that links directly to each recipe, definitions available by highlighting a word, and the ability to adjust the font, the brightness, the text.

The term general purpose potato includes the great majority of supplies, both round and long types, offered for sale in markets. With the aid of air-cooled storage, general purpose potatoes are amply available throughout the year. As the term implies, they are used for boiling, frying, and baking, although many of the common varieties are not considered to be best for baking.

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If potatoes are exposed to light, they will develop green areas or start to sprout. Green parts can be very poisonous, as they indicate the presence of glycoalkaloids, ⍺-solanine and ⍺-chaconine. Although the green colour is caused by chlorophyll and is harmless, one should discard any such potatoes, as the toxins cannot be adequately removed by peeling or trimming techniques. These potatoes are no longer suitable as animal food. [1] Cooking techniques [ edit | edit source ] Boiling [ edit | edit source ]

For practical purposes, potatoes can be put into three groups, although the distinctions between them are not clear-cut, and there is much overlapping. While the Russet Burbank baking potato is probably the most pleasing for general use, potatoes with oddly-coloured flesh often provide antioxidants like beta-carotene and lycopene. Odd colours may hide greening and rotten spots, though. On a cold day, few things are nicer than a baked potato. Use a large potato, with its skin on. It is important to stab the potatoes with a knife or fork in several places so they will not explode. Preheat the oven to moderately hot ( gas mark 5, about 375°F or 191°C) and put in the potatoes for about an hour. Especially when using an electric oven, it is important to protect the potatoes from drying by covering them with foil or coating them in oil. A lid over the whole batch will do, saving on foil and oil. You may put a metal skewer through the potato to help distribute heat evenly. There are a variety of approaches to a baked potato and some cooks will prefer a low heat (c. 300 °F (149°C)) for an hour, uncovered so that the steam can exit the potato. Make sure to cut it open as soon as it's out of the oven to let off steam and keep the skin from getting soggy and separated. The starchy potatoes are ideal for frying or baking. Under this type we have the Russet, Jewel yam, Japanese sweet and Hannah sweet potatoes. A long, thin potato with a knobbly, pinkish skin. Normally boiled in its skin and allowed to cool for use in a salad.Another way of sautéing potatoes is to produce a Roesti ( Rösti), a dish which originates in Switzerland. Instead of chopping the potatoes into cubes, grate the potato using the coarse setting on a three-sided grater. A white potato, which can be harvested new or, more usually, as an old potato, when it is widely regarded as among the best potatoes for making into chips. Now, add the potato mixture to DRY (yes, really) frying pan and spread out evenly. Cook on a medium heat for about 5-7 minutes, resisting the temptation to turn or flip the potatoes. After this time, take a spatula and flip the entire potato pancake over. It should be a lovely golden colour and not burned. Fry the pancake for another 5 minutes on its other side, and then the Roesti is ready to eat. Simply slide it from the frying pan, onto a plate. Potatoes have a thin layer of high-grade protein just under the skin. The best ways to take advantage of it is to consume them whole, or boil them and very carefully remove their skins. N.B.: Traditionally, Roesti either have butter or fat mixed into the grated potato before frying, or are fried in fat or oil.