Potatoes

Most potatoes we buy at the grocery store are called "Russet" potatoes. There are many different types of potatoes but since we are dealing with cooking it isn't real necessary to know all the types. It's a good idea to buy organic if you possibly can. When shopping look for potatoes that are smooth skinned, no gashes or dark spots. When buying bags do the sniff test, they should smell somewhat earthy. Potatoes with rot smell really bad, even if just one potato has a bad spot.

All potatoes are not the same. Because of their starch content some types are better for baking and mashing and other types are better for potato salads, stews and casseroles.

For mashing, baking and especially the French fry, the Russets and Idahoes do the best. They have a high starch content, thick skins and low moisture content. They bake better and make fluffy mashed potatoes. They are best for soups and stews as thickeners as they fall apart the longer they are cooked. The starch is released and soaks up the liquid, thickening the soup. They produce a superior French fry because the hot fat swells the starch granules on the outside and they keep the potato from absorbing the oil. The outside cooks to a golden brown and the inside is fluffy and very tasty.

Yukon Golds, Golden Finns are medium starch potatoes and work well when making pan-fried potatoes and potato salads. I like them for scalloped potatoes and mashed.

White rounds and red skinned potatoes work well for recipes calling for boiled potatoes, used in roasts or sautéing. They make a good potato salad when chunky is better than creamy. These are low starch potatoes and look more waxy and translucent when cut into.

Creamers are very small potatoes, about 1 1/2 inches in diameter or smaller. Also called Baby Potatoes.

Do not refrigerate potatoes. The starch turns to sugar if the temperature is too cold. Store in a cool, dark place with good ventilation. The temperature ideally would be 42 to 48 degrees which isn't too realistic for most of us. Just try to keep them as cool as you can, use them as quick as you can, two weeks is suggested but I've pushed it to 4 and gotten away with it ("waste not want not"). Too much light will cause them to sprout and the skins to turn green. If this should happen cut the green portion off the potato and use the rest. It's safe, been doing it for years

Only cooked potatoes can be frozen so do not freeze uncooked potatoes.

Go to Washington State's potato website for some really great information on the potato. You'll be surprised that there is a lot more to the potato than the skin.

www.potatoes.com.