How to cook potato
Information for potato in our free cooking ingredients collection.
Potato
Potatoes are tubers, fleshy underground stems that bear minute leaves, each of which develops a bud capable of producing a new plant. Potatoes are cultivated in a variety of sizes, shapes, and colors. Their weight can range from 1 ounce to more than a pound. The skin can be smooth or rough, and tan, white, red, or any of a variety of less common colors. The flesh is usually white but can be yellow to deep orange and has a smooth to mealy texture. In flavor, they range from bland to buttery sweet.
Family - Solanaceae
Scientific name - Solanum tuberosum L.
Common name - potato
A good source of vitamins C and B6 and a source of potassium
Varieties
Potatoes are categorized by flesh color, use, or age. The white potatoes include several varieties. The Russet has a thick, netted, brown skin and a somewhat dry, mealy texture. The Round White and the Long White have a more moist, waxy texture and smooth, tan skins. The Round Red potato has a smooth, reddish skin and creamy white, firm flesh. Yellow, or sweet, potatoes such as the Yukon Gold (not to be confused with the sweet potato) have a thicker brown skin, golden flesh, and a sweet, buttery flavor. Specialty varieties, including blue and purple potatoes, are nutty in flavor and difficult to find in most markets. White potatoes can be subdivided by use into boiling potatoes and baking potatoes. Finally, potatoes can be subdivided into new and storage types. All new potatoes are boilers by virtue of their low starch content and their smooth skins.
Origin and botanical facts
The potato, a member of the nightshade plants, originated in the Andes Mountains of Peru, where more than 800 varieties of potatoes were once cultivated by the Incas on terraced farmland. The Spanish conquest of South America spread the cultivation of potatoes worldwide. Eventually, potatoes became a dietary staple throughout Europe. Today, potatoes are one of the most important food crops in the world. In the United States, annual potato consumption reaches 125 pounds per person. Some of the leading potato-producing states are California, Colorado, Idaho, and Maine. Potatoes can be propagated from true seeds or from pieces of tubers that contain two or more buds and some potato flesh to nourish the developing sprouts. Because exposure to sunlight can turn growing potatoes green and bitter, tuber pieces and seeds are planted deeply, and often the soil is protected from sunlight with straw mulch. Potato plants grow to about 18 inches tall and 4 feet wide. Some develop flowers and small toxic green fruits resembling green tomatoes. Potatoes are harvested about 4 months after planting by carefully prying them out of the ground to avoid puncturing or bruising them.
How to cook potato
Potatoes should be heavy for their size and free of sprouts or any greenish cast. They can be stored unwashed and unwrapped in a cool, dry, dark, well-ventilated area for weeks. The potato is a versatile vegetable that can be baked, boiled, fried, or microwaved. Potatoes can be cooked alone or in combination with meats or other vegetables. Russet potatoes are the most common variety used for baking. Russet, Round White, and Yellow potatoes are often mashed. Long White potatoes work well in potato salads, soups, and stews. Red potatoes are the type usually used in German potato salad.
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