Potatoes

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Potatoes

• FR. Pommes de terre

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Definition Solanum Tuberosum

• Same Family (Nightshade) as tomato, eggplant,
  tobacco and belladonna!
• Starchy Tubers- the thickened parts of
  underground stems
• Starch content varies greatly between varieties
• This difference affects their cooking qualities
• Stems, leaves and flowers are toxic
• 4th Largest Crop (After Rice, Wheat Maize

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History

• Originated in Andean region of South America
• 10,000 years ago
• Thousands of varieties native to Peru
• Introduced to Europe 50 years after Columbus
• Considered Weird and Poisonous and used for its
  flowers
• Potato Famine 1845-1846

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Fingerling Potatoes

• An heirloom variety related to original Andean
  potato variety
• Low Starch, Good for Roasting
• Relatively Expensive
• Substitutes new potatoes

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Purple Potatoes

• Mealy, Similar to Russets

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Red Potatoes

• Thin Skinned
• Waxy Flesh
• Boil or Steam

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Russet (Burbank) Potatoes

• Idaho Potato
• Baking Potato
• Mealy Flesh

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White Potatoes

• Chef Potatoes
• All-Purpose Potatoes
• Waxy yellow or white flesh
• Usually cooked with moist heat method or sautéing

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Yukon Gold Potatoes

• A type of White Potato
• Yellow flesh
• Creamy Buttery Texture
• All cooking methods

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New Potatoes

• Small, immature potatoes (any)
• Low Starch and waxy
• High in moisture and thin delicate skin

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Sweet Potatoes

• A tuber, different family than potatoes
• Red to Yellow Flesh
• Suitable for most cooking methods
• Erroneously called yams

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Yams

• A tuber, different family than sweet potatoes
• White to red flesh
• Asian Origin
• Important in Africa and Caribbean
• Less Sweet

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Boniato

• Batata, Cuban Sweet Potato
• Latin Cuisine
• White Flesh
• Drier and not as sweet an sweet potatoes

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Taro Root

• Tapioca, Thickener
• Toxic if Uncooked
• Eaten like Potatoes
• Also Hawaiian Poi

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Cassava

• Yucca or Manioc
• Can be Toxic if Uncooked
• Eaten like Potatoes
• Common in many Hispanic Cuisines

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WEB QUEST!

• Arrowroot
• Chinese Water Chestnut
• Sunchoke
• Jicama
• Malanga

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Nutrition

• 100 calories
• 0 fat
• Fiber
• Vitamin C (mostly destroyed when cooked in water)
  
• Potassium

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• Waxy
•  Those with a low starch content, like
  red-skinned potatoes, hold their shape after
  cooking, and are great for making potato salads
  and scalloped potatoes.

• Mealy (Starchy)
• Potatoes with a high starch content, like
  russets, bake well and yield light and fluffy
  mashed potatoes. Tend to fall apart when boiled.

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Storage

• a cool, dark, dry, well-ventilated place
• DO NOT refrigerate
• DO NOT freeze
• HANDLE carefully - potatoes can bruise
• DO NOT wash potatoes until ready to peel or
  prepare
• No sunlight

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Sizes

• Russets come in ten sizes, ranging from 35 count
  to 120 count per 50 pound box.
• The most popular sizes for foodservice are 70s
  and 80s.
• Reds, yellows and blues come in three sizes - A,
  B, and C, measured by diameter. A being the
  largest

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Grades

• Determines varietal characteristics (skin color
  and thickness), firmness, cleanliness, maturation
  and shape
• Free from freezing, blackheart, diseases and
  injury
• US No. 1 for baking, where appearance and shape
  is important
• US No. 2 Potatoes which will be peeled and cut,
  for mashing

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Discoloration

• Uncooked cut or peeled potatoes will discolor due
  to exposure to the air.
• keep cut potatoes covered with cold water until
  ready to use - up to two hours
• Longer soaks lose water soluble vitamins

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Cooking Potatoes

• Select proper type for cooking method
• Keep cuts and sizes similar
• Keep covered in water when slicing or peeling

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Baked Potatoes

• Russets
• No Foil!
• Scrub well. Rub each potato lightly with cooking
  oil.
• Pierce several times with a fork so steam can
  escape.
• 325F for 70-90 minutes

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Steamed Potatoes

• Reds, Whites, Yellows, Blues
• Scrub well.
• Steam until tender.
• Pressure Steamer - 25 to 30 minutes for 6 pounds.
  
• Convection Steamer - 40 to 45 minutes for 6
  pounds.
• Potatoes to be steamed can be peeled before or
  after cooking.

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Boiled Potatoes

• All Varieties
• Scrub well
• Cut into quarters or even-sized pieces
• Simmer not Boil

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French Frying

• Russets
• Scrub well, peeled or not
• Cut Uniform
• Soak
• Fry at 375F
• Drain, Season Hold (5 min. max.)
• Double Fry by blanching at 325F first
• Do not salt over fryer

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Roasted Potatoes

• Russets, Reds, Yellows, Whites, Blues
• Scrub well, peeled or not
• Cut Uniform
• Toss with oil, (and Herbs) and seasoning
• Roast at 425F , 1 hour

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Mashed Potatoes

• Russets, Reds, Yellows, Whites,
• Scrub well, peeled or not
• Cut Uniform (or whole)
• Start in cold water
• Cook (and peel?) and then dry
• Mash, Rice, Food Mill, etc.
• Fold in cold butter, warm milk
• Season Hold

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Sautéed Potatoes

• Home Fries, Hash browns, Pommes Anna
• Whites, Yellows, Reds
• Scrub well
• Cut Uniform (or whole)
• Hold in cold water
• Par cook (or use baked potatoes)

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Other Cooking Methods

• Microwave
• Scalloped, Au Gratin
• Grilled

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Classic Potato Recipes

• Pommes Duchesse (Duchess Potatoes)
• A French mashed potato with egg yolk and piped
  through a pastry tube into wavy ribbons and
  rosettes, brushed with butter and lightly browned

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Classic Potato Recipes

• Pommes Anna or Anna potatoes
• French dish of sliced, layered potatoes cooked in
  melted butter.

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Classic Potato Recipes

• Gratin Dauphinois (Scalloped Potatoes)
• Thinly sliced and layered potatoes and cream
  cooked in a buttered dish rubbed with garlic

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Classic Potato Recipes

• Pommes dauphine (dauphine potatoes)
• Crisp potato puffs made by mixing mashed potatoes
  with savory choux pastry (pâte à choux), forming
  the mixture into dumpling shapes, and then
  deep-frying them

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Classic Potato Recipes

• Lyonnaise Potatoes
• French dish of sliced pan fried potatoes and
  thinly sliced onions, sautéed in butter with
  parsley

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Roots and Tubers
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Beets

• Colder Climates
• N. European Cuisine
• Borscht

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Carrots

• A Taproot, Native to Europe, SW Asia
• Raw, Boiled, Fried, Steamed, and Cooked in Soups
  and Stews
• Part of a Mirepoix
• Baby Carrots DO NOT EQUAL Mini Carrots

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Celery Root 0r Celeriac

• Similar to Celery Plant
• Raw, Baked or Steamed
• Will Brown like Apple, Potato

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Jerusalem Artichoke or Sunchoke

• Not an Artichoke, Sunflower
• Usually cooked, boiled or steamed or in a soup

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Jicama

• Sweet, crisp and low-calorie
• Eaten raw, fried or stir-fried

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Parsnips

• Carrot Relative
• Stronger Flavor
• Parsnips Turnips were used prior to Potatos
  introduction to Old World
• Parsnip Puree
• Higher in Nutrition than carrot

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Radish
Red
Icicle
Daikon
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Rutabagas Turnips

• Interchangeable
• Cabbage Flavor
• Turnips May be Hotter
• Turnip Greens or Greens

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Water Chestnuts

• Asian
• Eaten Raw or Cooked
• Crunchy
• Rumaki

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Onions (the Allium Family)
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Bulb Onions

• White, Yellow and Red
• Generally, the Larger the Sweeter
• Sweet Onions (Vidalia, Maui, Walla-Walla, etc.)
  best for eating FreshSweetness is lost in
  cooking, short shelf life higher cost.
• Red Onions have a Stronger Taste, cook or eat
  Fresh
• White, Yellow Onions good for Cooking

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Shallots

• Similar to Onion, but Cloves like garlic
• Mild and Complex Flavor
• Used in MANY classic Dishes

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Scallions

• Aka, green onions and, shallots sometimes.
• Use of Green and White Parts
• Classic Asian Dishes

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Leeks

• Looks like Large Scallions
• Sweeter Stronger
• Clarifies with Vegetable Albumin

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Cabbages (Brassica)

• Broccoli
• Cauliflower
• Brussels Sprouts
• Bok Choy
• Cabbage (Red Green)
• Kale
• Napa or Chinese
• Savoy
• Kohlrabi

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Broccoli

• The heads with their florets may be eaten raw,
  steamed, micro-waved or sautéed.
• Tougher stems may be used for soups.

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Roman Broccoli
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Broccolini
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Broccoli Rape or Rapini

• NOT a Broccoli
• A Bitter Green in the Turnip Family

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Cauliflower

• NOT a Broccoli
• A Bitter Green in the Turnip Family

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Brussels Sprouts

• Smaller Sizes are Best
• Strong nutty Flavor Complement game, ham, duck
  rich meats
• Not Baby Cabbages

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Green Purple (red) Cabbages
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Savoy Napa(Chinese) Cabbages
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Kohlrabi

• Cross between Cabbage Turnip
• Sub. For Turnip

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Web Quests

• http//en.wikipedia.org/wiki/Potato
• http//en.wikipedia.org/wiki/Antoine-Augustin_Parm
  entier
• http//www.monkeydish.com/2008012423089/ingredient
  s/celery-celery-root.html
• http//www.chow.com/stories/11784

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Todays Menu Create a Potato BuffetEach Group
Prepares the FollowingCelery Root Puree with
Potatoes, Garlic SpinachPommes Anna aux
ChampignonsPommes DuchessePommes Frites with
Parsley ButterRoasted Carrot PureeSpicy Parsnip
Soup, Beet Crème Fraiche Parsnip
ChipsTwice-Baked Potatoes with Cabbage Leeks
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Celery Root Puree with Potatoes, Garlic Spinach
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Pommes Anna aux Champignons
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Pommes Duchesse
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Pommes Frites with Parsley Butter
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Roasted Carrot Puree
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Roasted Root Vegetables
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Spicy Parsnip Soup with Beet Crème Fraiche
Parsnip Chips
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Twice-Baked Potatoes with Cabbage Leeks
(Colcannon)