Potatoes

May 2001

PotatoesBy Jill Schildhouse

The average American consumes about 124 lbs. of potatoes each year, making them the most popular vegetables among Americans. Foodservice chefs enjoy the versatility of the potato because it can be cooked and served in countless ways: baked, microwaved, deep-fried, pan-fried, boiled, steamed, roasted, mashed and used in soups and casseroles.Tater typesWith more than 5,000 available varieties, potatoes are classified by shape, skin color and use. The most widely used variety in U.S. foodservice establishments is the russet Burbank potato. Available year-round, russets are high in starch and characterized by netted brown skin and white flesh. They are light and fluffy when cooked, making them ideal for baking, mashing and french-frying.All-purpose round white potatoes are grown and used most often in the Eastern United States. They are available year-round, have a medium starch level, and a smooth, light-tan skin with white flesh. These are creamy in texture and hold their shape well after cooking.Long white potatoes are grown primarily in California, and are available spring through summer. They are oval-shaped, have a medium starch level and a thin, light-tan skin. These all-purpose potatoes have a firm, creamy texture when cooked. Round red potatoes, available mostly in late summer and early fall, have rosy-red skin and white flesh. The firm, smooth and moist texture makes them well-suited for salads, roasting, boiling and steaming. Round reds often are referred to as “new potatoes;” however, technically, “new” refers to any variety of potato that is harvested before reaching maturity.Europeans often use yellow-flesh potatoes, which are becoming increasingly popular in the United States. They are available in late summer and early fall, and have a dense, creamy texture.Blue and purple potatoes originated in South America and are most available in the fall. They have a subtle nutty flavor and flesh that ranges in hue from dark blue or lavender to white. Select potatoes that are well-formed, smooth and firm, and without discoloration, cracks, bruises or soft spots. Avoid wrinkled, wilted or green-tinted potatoes — “green” potatoes have been exposed to light and a bitter taste may result.Potato processingA variety of processed potato options exist for foodservice use, such as flour, frozen and mixes. Potato flour, made from ground, dried potatoes, is used in breadmaking, cookies and candies to improve flavor and texture, and as a thickener or breading agent.Because potatoes take a great deal of time to clean, cook and cool, foodservice operators may be better-served (both financially and as a time- and labor-saving tool) by purchasing frozen or refrigerated potato products. These often offer portion-controlled sizes, an increased shelf life and bold, preseasoned flavor options. Chefs who wish to free-up freezer space and cut down prep time with “just add water and cook” preparation will find potato mixes a convenient choice.Storing and serving spudsFresh potatoes will keep longest when stored in a cool, dry, dark area with good ventilation. Ideally, storage areas should range between 42&Mac251; and 48&Mac251;F. Warmer temperatures encourage sprouting and shriveling; cooler temperatures can alter the potato’s taste and cooking properties. Fresh potatoes should never be frozen because this causes their texture to break down. Storing cut potatoes in cold water before cooking will prevent discoloration. However, to prevent the loss of some of the potato’s water-soluble nutrients, they should not sit in water for longer than two hours. Skin-on potatoes are easier to prepare and are more healthful, but should be washed thoroughly before using.Cooked potatoes should be held at 180&Mac251; F — but for no longer than 15 minutes before serving, or the quality and texture of the potato may be affected. While potatoes should never be baked in aluminum foil (it fails to cook the potato more quickly and results in a soggy potato with wet skin), it may be applied after baking to hold the serving temperature for up to 45 minutes. The best method for holding a baked potato, however, is in a warming drawer.This spud’s (good) for youDuring the Alaskan Klondike gold rush (1897-1898), potatoes were so valued for their vitamin C content that miners traded gold for potatoes. One 5.3-oz. potato provides 45% of the Daily Value (DV) for vitamin C, 21% of the DV for potassium, 12% of the DV for fiber and only 100 calories. Potato skins also contain fiber, potassium, iron, calcium, zinc, phosphorus and B vitamins.

Potato-Horseradish-Crusted Red Snapper with Roasted-Red-Pepper-Olive RelishRoasted-Red-Pepper-Olive Relish:Roasted red bell peppers,chopped, seeded, peeled2 poundsRoasted yellow bell peppers,chopped, seeded, peeled2 poundsNiçoise olives, chopped, pitted14 ouncesSherry wine vinegar3&Mac218;4 cupGarlic, minced2 ouncesFresh parsley, chopped1 ounceHoney1&Mac218;3 cupSalt1 teaspoonPepper1 teaspoonPotato-Horseradish Crust:Fresh potatoes, peeled, shredded3 poundsPrepared horseradish8 ouncesSalt2 teaspoonsPepper2 teaspoonsRed snapper fillets7 pounds, 8 ouncesSaltas neededPepperas neededOlive oil3 cupsDirectionsIn a bowl, combine peppers, olives, vinegar, garlic, parsley, thyme, honey, salt and pepper. Adjust seasoning as necessary. Cover; chill. Yields 10 cups.In a separate bowl, combine potatoes, horseradish, salt and pepper; mix well. Cover; chill. Set aside.For each serving, to order: Season one fillet with salt and pepper to taste. Spread top with 1&Mac218;3 cup (#12 scoop) of potato mixture, forming an even layer, pressing to adhere. In skillet, heat 2 tablespoons oil over medium heat until hot. Cook fish, potato-side down, 8 to 10 minutes (without moving) or until crust is golden brown. Transfer, crust-side up, to sheet pan. Bake at 350&Mac251;F for 4 to 6 minutes, or until fish is done. Plate fish with 1&Mac218;3 cup of relish. Yield: 24 servings.

Bacon-and-Chive Potato Pancakes with Arugula SaladVinaigrette:Sherry wine vinegar1&Mac218;3 cupShallots, finely chopped2 tablespoonsDijon-style mustard1 tablespoonOlive oil1 cupPotato pancakes:Fresh potatoes, peeled,1-in. pieces3 poundsEggs, beaten6Buttermilk1 cupApple-smoked bacon3 ounces cooked, 8 ounces rawAll-purpose flour3 ouncesFresh chives, snipped1 ounceFresh thyme leaves, finely chopped1 tablespoonSalt2 teaspoonsPepper2 teaspoonsButter6 ouncesArugula salad:Arugula2 pounds, 4 ouncesSaltas neededPepperas neededBlue cheese, crumbled6 ouncesFresh chives, snipped1&Mac218;4 cupDirectionsWhisk together vinegar, shallots and mustard. Slowly whisk in oil. Yields 11&Mac218;2 cups.Boil potatoes, covered, in salted water for 10 to 15 minutes or until tender. Drain. Mash potatoes with electric mixer, ricer or food mill. Stir in eggs and buttermilk until blended. Stir in bacon, flour, chives, thyme, salt and pepper. Yields 9 cups.For each serving, to order: Melt 1&Mac218;2 tablespoon of butter on hot griddle or in nonstick skillet. Make three pancakes, using 2 tablespoons (#30 scoop) batter for each. Cook 6 to 8 minutes or until both sides are crisp and golden brown; turn once. Drain. Toss 1 cup of arugula with 1 tablespoon of vinaigrette; season to taste with salt and pepper. Plate potato pancakes and salad. Sprinkle with 1 tablespoon of blue cheese and 1&Mac218;2 teaspoon chives. Yield: 24 servings.

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