Potato

WHAT IS IT?

Potatoes are a member of the nightshade family.  The potato is a perennial plant, but we usually harvest it as an annual to eat the fibrous tuber roots. There are over four thousand varieties, ranging from purple to yellow and starch to waxy.  Here is a breakdown of the different types of potatoes:

• Mealy Potatoes (High Starch, Low Moisture): These are most common to Americans.  The most common varieties is the Russset.  These make for great mashed potatoes and french fries due to their low moisture content.
• Medium-Starch Potatoes: These are the best all-around potatoes. They hold their shape well, have moderate moisture and starch.  They include most purple and yellow-fleshed potatoes such as the Yukon Gold and Purple Viking.
• Waxy Potatoes (Low Starch, High Moisture): These are the best choice for soups, chowders, and salads because of their high moisture content, they cannot take on much more. They also caramelize great when roasting due to their higher sugar content.  This is a newer type of potato and include most fingerling and red-skinned varieties.

WHERE DOES IT GROW?

Potatoes are grown in the ground.  They are considered the root of the plant. Potatoes originally came from the Andean region of South America and brought over to Europe.  They were introduced to the United States in 1719 by Irish immigrants. Today potatoes are grown throughout the US and are the 4th most important crop.

HOW TO EAT IT?

Potatoes should always be cooked before eating.  They are extremely versatile.  They can be boiled, simmered, steamed, baked, roasted, sautéed, grilled, deep-fried, or microwaved. Most of the nutrients are in the skin, so it is best to use them unpeeled if possible.  If you do peel them, the flesh will turn brown due to the oxygen, so drop them in a bowl of water.

SELECTION & STORAGE:

Select firm potatoes with no sprouts or blemishes.  Potatoes should be stores in a cool, dark place, with good air circulation.  Do not refrigerate or keep them in plastic bags as this leads to softening and sprouting.  If potatoes are stored at 50 degrees they will keep for 2-3 months.

FUN FACT:

When peeling potatoes, any area of green should be peeled completely away, as these patches contain solanine, a naturally occurring poisonous alkaloid that intensifies with light exposure.

RECIPES

• Breakfast Potatoes