Did You Say Potato?

The potato is one of the few veggies native to the new world, thought to have originated in the South American Andes. The part we eat is the tuber which is the swollen fleshy part of the underground stem. It is a very hardy plant which is easy to grow, making them both affordable and readily available. However, it may come as a surprise that this humble vegetable does have a wide variety of shapes, colors, textures and flavors.

New Potatoes

These are small immature potatoes of any variety which are harvested before their starches develop. New potatoes are waxy with high moisture and thin delicate skin. A "red potato" can be a "new potato" but not all new potatoes are red-skinned.

Fingerlings

An heirloom variety of potato that is related to the original potato found in the new world. They are small, long and finger like in shape. The Russian Banana variety looks like a small banana, with firm texture and rich buttery flavor, while the red streaked French fingerling has a nutty flavor and the ruby crescent has an earthy flavor.  All fingerlings tend to be low in starch and are a good selection for roasting and incorporating into salads.

Purple Potatoes

Their deep purple flesh also has purple skin which lightens when cooked. They are mealy with a texture and flavor similar to a russet potato. The most common varieties are All Blue and Caribe. Both were actually the most popular varieties in the 19th century as well.

Red Potatoes

Offering up thin skin and crisp white and waxy flesh, red potatoes are best suited to boiling or steaming due to not having the mealy texture other potatoes have. Popular varieties are Red Pontiac and Norland.

Russet (Burbank) Potatoes

Commonly known as Idaho potatoes, Russets are excellent baked and the best choice for deep frying. They tend to fall apart when boiled.

White Potatoes

In both round and long shapes with a thin tender skin with a waxy yellow or white flesh. They are best cooked with moist heat methods or sautéing. White Rose and Yeollow Finn are popular varieties. Yukon Gold is another type of white potato that has a creamy buttery flesh they can be cooked by any method.

Sweet Potato

From a different botanical family than ordinary potatoes, sweet potatoes are a tuber that originated in the new world just like potatoes. The two types commonly available Boniato, which has yellow flesh and a dry mealy texture, and red sweet potato, which has a dark orange flesh and is higher in sugar. They are best suited for boiling, baking and pureeing. The Cuban variety can also be fried due to having lower sugar content.

Yams

A tuber which is different from both yams and potatoes. There flesh is creamy white to deep red in color. They are Asian in origin and are now found in Africa and the United States. They are best baked or boiled.

Recipe: Yam and Chestnut Gratin

The Facts:

Nutritionally potatoes are high in complex carbohydrates and have little if any fat. They are a great source of minerals and vitamins especially vitamin b6, vitamin c and potassium.

Potatoes are subject to voluntary grading by the USDA. U.S. Fancy is the highest grade, but most potatoes sold on the whole-sale market are U.S. No. 1. Potatoes in the retail market are also graded U.S. grade A or U.S. grade B.

Potatoes should be stored between 50 and 65 degrees. Storing potatoes in the refrigerator causes the starch to convert to sugar at temps below 40 degrees.

Now that you better understand some of the many options of potatoes available. Get with your Performance Foodservice / Roma Area Manager to help you amaze your current customers and attract new ones by jazzing up your starch sides.

Submitted by:

Chef Lonnie Varisco, Center of the Plate Specialist
PERFORMANCE Foodservice - Caro / ROMA