Potato

 

Local Season: Year-round

Fresh potatoes can be purchased from local growers to be enjoyed almost all year round. Potatoes are low in calories — only 110 calories per medium-sized potato (about one-third of a pound). They contain no fat or cholesterol and very little sodium. Potatoes are a good, economical source of carbohydrates, fiber, vitamin C, vitamin B6 and iodine as well as iron, thiamin and copper. They are also a storehouse of many trace elements, including manganese, chromium, selenium and molybdenum.

Types:

Thin-skinned: Round and long (large or small) whites, yellows, and reds

Thick-skinned russets: California russet, Idaho baker

Varieties of potatoes are classified by their shape and skin color. Varieties available locally include: Yellow Finn, Yukon Gold, Arribe, Bison, Norgold Russet, Russian Banana, Haida, White Banana, German Butterball, Bintje, Ruby Crescent, Red LaSoda, Red Pontiac and Red Chieftan.

Buying Tips:

Potatoes should be clean, firm, smooth, and have few defects. It is a waste of money to buy potatoes affected by decay. Even if the decayed area is trimmed, rapid deterioration can spread to the salvaged area.

CHOOSE: Potatoes that are free from large cuts, growth cracks, bruises, skinned areas. Some amount of skinning is normal in new potatoes. Buy potatoes of uniform size for even cooking. This is important in baking or broiling whole potatoes.

AVOID: Potatoes that are wrinkled, have wilted skins, soft dark areas, or green areas; potatoes with second growth — these are irregular, knob-shaped growths and are considered defects because they are likely to cause waste; potatoes that smell musty or moldy (this may affect the flavor or indicate decay).

 

QUANTITIES
1 large or 2 small thin-skinned

= One 6 ounce serving

FRESH

CANNED

DRIED
1 bushel, Irish

20 quarts
4 to 6 pounds, new

1 quart
10 pounds

2 pounds

 

Handling and Storage:

At home:

Store potatoes in a cool (50°F), humid (but not wet) dark, well-ventilated area— NOT in an airtight plastic bag. Potatoes should not be refrigerated. Below 40°F they develop a sweet taste, the result of an accumulation of sugars in the tubers. This accumulation of sugar will cause potatoes to darken when cooked.

Avoid prolonged exposure to light as it causes potatoes to turn green.

"Greening" is caused by exposure to natural or artificial light and causes a bitter flavor. Sometimes only the skin is affected, but greening may penetrate the flesh. The green portions contain the alkaloid solarin which may have a poisonous effect when consumed in great quantities. Any green areas should be pared off before the potato is used.

 

Uses:

Fresh:

Potatoes can be served as hash browns at breakfast, in a salad for lunch, or baked for dinner. Potato snacks, like potato skins or french fries, can be a nutritious appetizer. Russets are best for baking and frying. Thin-skinned potatoes are the best for steaming or boiling.

Home processing:

The best potato dishes for freezing are those that have been cooked, such as mashed potato patties, baked stuffed potatoes or french fries. Raw potatoes or those in combination dishes such as soups and stews do not freeze well. Upon thawing and reheating, they tend to disintegrate, particularly if the potatoes are whole or cut in large cubes if preparing a combination dish for freezing. The potatoes should be cooked while still frozen.