Inner Chef

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Potatoes 101..Part II

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There are many types of potatoes out there, and some work better for certain recipes than other do.

Potatoes are classified according to their starch content.

  1. Waxy Potatoes:These are usually small and round in shape, but some varieties may be elongated. The flesh is white, yellow, and sometimes even blue or purple. The skin is white, red, yellow or blue.
    1. The best uses for this type of potato are:

i.      Boiling whole, for salads, soups, hash browns, and any preparation where the potato must hold its shape.

  1. DO NOT USE THESE FOR DEEP FRYING. Their high sugar content will cause dark streaks and poor texture.
  2. Yukon Gold, Red New Potatoes, Red Potatoes are great ones; especially for mashed and potato salads

 

  1. Mature or Starchy Potatoes:These have a high starch content, low moisture and sugar. Russets or Idaho potatoes are part of this group.
    1. The best uses for this potato are:

i.      Making French fries because the starch content produces an even golden color and good texture.

  1. They may be mashed, but are a bit expensive for this purpose.

New Potatoes:

Not all small potatoes are new potatoes, and not all new potatoes are small.  Any potato that is harvested before it is mature, while leaves and stems are still green, is a new potato.

 

Russets (Starchy): Perfect for baking or making French Fries.

Yukon Gold (Waxy): Excellent for mashed and potato salads

Red New Potatoes Waxy): Excellent for mashed and potato salads

Red Potatoes (Waxy): Excellent for mashed and potato salads

Fingerling Potatoes (Waxy):  Excellent for roasting

 

 

 

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