Potatoes comes in many different varieties of vegetable. Each variety of potato contains different amounts of starch, has a different texture, and contains different flavor. The variety of potato that you use will determine the way that the starch within the potato will react when the potato is heated; using the wrong variety of potato can lead to the potato becoming gluey or falling apart during cook.
High-starch potatoes, such as russet, Kennebec, and Katahdin potatoes tends to break down into fluffy and mealy pieces when the potato are heated. Additionally, because these potatoes tend to be dry, they can absorb butter and cream without become pasty. High-starch potatoes are appropriate for baking and mashing potato.
Potato Types and How to Cook and Store Them
Waxy potatoes, like Red Bliss and fingerling potatoes will hold there shape when heated. Therefore, waxy potatoes can be boiled, roasted, or included in a salad. Medium-starch potatoes, like Yukon Gold potatoes has a creamy texture when cooked.
Medium-starch potatoes are best for roasting. Different varieties of potato have different flavors and textures. For example, fingerling potatoes has a nutty flavor and a slender shape that becomes crisp when roasted.
German Butterball potatoes have a rich flavor that make them good for mashing. Purple potatoes have an earthy flavor and contain antioxidant. Sweet potatoes are a variety of potato that contain a moist sweetness to its flavor.
Each cooking method require a certain type of potato based off the starch content of those potatoes. For example, high-starch potatoes are best for baking because they becomes fluffy when heated. Low-moisture potatoes are best for frying because they will become crisp when cooked.
Potatoes that will absorb dairy product are best for mashing. Additionally, potatoes that will remain intact during cooking are the best for roasting. Some methods of preparing the potatoes prior to cooking include parboiling the potatoes prior to fry them.
Furthermore, avoiding overcrowding potatoes in the pan when roasting them will allow them to properly roast rather than steam. The starch content of potatoes also relate to their glycemic index. High-starch varieties, like russet potatoes, will have a more higher glycemic index when baked.
Waxy potatoes will have a lower glycemic index; boiled fingerling potatoes is an example. Boiling potatoes and cooling them will lead to the formation of resistant starch. Resistant starch is beneficial to the human gut and help to maintain energy levels.
Furthermore, including the skin of the potatoes in the diet can increase the fiber content of a meal. To maintain the freshness of the potatoes, they should be store properly. High-starch potatoes will last eight to twelve week in a cool, dark area.
Waxy potatoes may only remain fresh for three to five week. The potatoes should be stored in breathable bag or wooden crates to allow moisture to wick away from the potatoes. It is not recommend to store potatoes in the refrigerator as the cold temperature will turn the starch of the potatoes to sugar and darken the flesh of the potatoes.
Additionally, potatoes should be stored away from light as the exposure to light will cause the potatoes to turn green and contain solanine. Finally, potatoes should be stored away from onions as the gas given off by the onions will cause the potatoes to sprout. When grocery shopping for potatoes, you can test the quality of the potatoes by squeezing the potatoes.
Potatoes that are fresh will feel firm to the touch. It is recommend to scrub the potatoes rather than peel them if the skin is to be eaten. Additionally, cutting the potatoes into even size will ensure that they cook even throughout the cooking process.
Salting the water in which the potatoes are boiled will season the potatoes from within. Lastly, mixing different varieties of potatoes, like roasting Yukon Gold and fingerling potatoes together, allow for different textures within the same cooked dish.