Do you ever wonder which potato is the correct type for the dishes you are making? A lot of us do. A while back, Cooks Illustrated magazine had a great article on how to select the proper potato. Here is their ‘cliff note’ version on potatoes.
How do I choose the right potato for my recipe? Potatoes are composed mostly of starch and water. Choosing the right potato for the job is key to a dish’s success. The fact that dozens of potato varieties are grown in this country makes the question of which potato is best for a specific recipe even more confusing, not to mention that some potatoes are sold by varietal name (such as Red Bliss or Yukon Gold), others by generic name (all-purpose, baking, etc.).
To make sense of this confusion, it is helpful to group potatoes into three major categories based on their ratio of solids (mostly starch) to water. The categories are high-starch/low-moisture potatoes, medium-starch potatoes, and low-starch/high-moisture potatoes. Starchy potatoes contain less water, lower starch varieties contain more water.
High-Starch/Low-Moisture Potatoes -- Earthy flavored russets and Idahos are the best choice for fluffy French fries, roasted potatoes, and creamy mashed potatoes. They lose their shape when simmered in soups or stews. Because they have so little moisture, they tend to soak up liquid as they cook and eventually implode. When you want the potatoes to thicken a soup, this can be desirable.
Medium-Starch Potatoes -- Buttery Yukon Golds, and all-purpose potatoes do a better job of holding their shape but share many traits in common with high-starch potatoes.
Low-Starch/High-Moisture Potatoes -- Sometimes called boiling or “waxy” potatoes, this variety holds their shape better than other potatoes when simmered. This category includes all red-skinned potatoes, and "new" potatoes. Low-starch potatoes should be used when potatoes must hold their shape, like in a soup or salad.
Buying and storing potatoes – Select potatoes that are firm and not blemished. One soft potato can cause your entire purchase to go bad very quickly. Generally potatoes should not be stored in the refrigerator since refrigeration causes the starch to turn to sugar. However, lower starch red potatoes can be stored in the fridge, if necessary. Just keep them away from apples and onions.
Have you ever seen green potatoes? Sure you have. The green comes from exposure to light. It makes the potato bitter, but can also cause stomachaches. You can cut off the green part of the potato and use it, but if more than half of the potato is green, toss the whole thing.
If you are tired of your potatoes sprouting, just put an apple an apple to the bag. The ethylene gas from the apple retards sprouting.
For a few of my favorite potato recipes, you may want to try Garlic Smashed Potatoes or Goat Cheese Potato Gratin
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