All About Fresh Washington Potatoes - THE SPUD SYLLABUS - Nutrition today. Good health tomorrow.
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THE SPUD SYLLABUS
All About Fresh Washington Potatoes
Nutrition today. Good health tomorrow.®
The tilt of the globe creates long warm days and
P
All About Fresh Washington Potatoes otatoes have been food for mankind for thousands of
years, traveling the globe from civilization to civiliza- cool nights during a longer growing season than any other
tion, country to country. Ancient drawings tell of area. The more sun a potato plant absorbs, the more pota-
their cultivation and harvest by the Incas high up in the toes it produces. The Cascade Mountains block the heavy
Andes in 2,000 or so BC. Amazingly, the Incas preserved cloud cover and rain from the Pacific Ocean, so annual
their spuds by the earliest known form of freeze-drying, rainfall is seven inches or less. Irrigation water from the
thanks to their high-altitude, chilly environs. Columbia Basin Reclamation Project and mighty
Spanish explorers to South America took plants Columbia River means growers can carefully control the
home with them at the end of the 16th century and grew amount of water and nutrients to each field, resulting in
potatoes in Northern Spain. Sir Walter Raleigh, among optimum conditions. Additionally, fertile soil deposits laid
other deeds, introduced the potato to Ireland in 1589. down by ancient lakes and waterways provide fields per-
Spuds made the journey back across the Atlantic fect in texture and composition for growing potatoes.
with settlers to the Jamestown colony in 1621, and the In the Skagit Valley growing region between Seattle
first permanent potato patches were recorded in 1719 in and the Canadian border, where the Skagit River runs
New Hampshire. into Puget Sound, the mild marine climate and rich soil
Europe, after some early and mistaken concerns create perfect conditions for red, white, yellow and blue
about potatoes’ membership in the nightshade family, took potatoes. In the potato growing region of Central
tubers to its tables. Although first considered Washington’s Columbia Basin,
peasant food, they became hot items with harvests can yield approximately
the elite after a pharmacist, A. 60,000 pounds per acre, surpass-
A. Parmentier, championed ing all other states.
them to Louis XVI and creat- Washington State potato grow-
ed an amazing array of potato ers take pride in the high stan-
preparations. To this day, many dards they have set for growing
menu items which include pota- the perfect potato. They know
toes are called “Parmentier.” they are the stewards of precious
Thomas Jefferson served resources - the rich soils and
French fries in the White House, abundant water of the Pacific
but the true popularity of potatoes began Northwest. These growers are
when Irish immigrants carried potato appre- among the nation’s leaders in adopting sus-
ciation across the Atlantic and across the US. tainable crop management practice and new production
Potatoes are now the most important vegetable in techniques.
the world and, not surprisingly, America’s favorite veg- So, what makes a potato great? A combination of
etable. We eat 126 pounds per person per year - as baked many factors:
potatoes, fries, hash browns and more. There’s hardly a • Ongoing research
foodservice menu that doesn’t feature potatoes. • Growing conditions
Potatoes grow commercially in the Northeast, the • Conscientious farming, handling and storage
upper Midwest and in California, but it’s in the Northwest These practices lead to Washington’s high quality pota-
that the spud has found its place. toes:
The soil and weather of Central Washington and an • Consistent size and shape
area of Northwest Washington combine to create perfect con- • Healthy skin and flesh
ditions for an assortment of potato varieties, and the growing • Great flavor
expertise of Washington’s scientist-farmers does the rest.
Washington grows more than 20 percent of all the
potatoes in the US, leads the nation in French fry produc- Potato experts agree on seven ideal conditions for
tion and has the highest yield per acre in the world. production of high solids russet potatoes:
Approximately 87 percent of Washington potatoes are
processed into frozen and dehydrated potato products and 1. Favorable soil
potato chips. The remaining 13 percent of the crop is con- 2. Day length/latitude advantage
sumed as fresh russet, white, red, yellow/gold, purple/blue 3. 150+ day growing season
or fingerling potatoes. 4. Proper temperature during growing season
5. Warm days/cool nights during bulking period
6. Controlled irrigation
IT’S THE GEOGRAPHY
AND THE GROWERS Washington meets or exceeds them all.
What makes central Washington State’s Columbia River
Basin the most productive russet potato growing region in
the world?
2
WASHINGTON STATE POTATO COMMISSION
FROM THE GROUND UP ture. The amount of solids is measured by specific gravity,
which indicates how much water is in the potato. Thus
Washington’s potato growers select varieties based on the high solids (more dry matter) = high specific gravity
growing conditions and the potato’s final use, in the pot (1.080 - 1.089 and up specific gravity or 20-23 percent
and on the plate. solids).
They plant “seed pieces,” tubers cut into smaller The size of the starch granules, as well as the
pieces, in the spring. The pieces come from growers who amount of starch, determines the texture of the potatoes
sell inspected and certified stock. Hygienically maintained when they are cooked. The large cells or granules of high
equipment prevents harmful plant bacteria from getting to starch potatoes (russets) absorb moisture, swell and burst,
the seed pieces during the cutting. Young potato seedlings becoming dry and fluffy - perfect as baked or mashed pota-
emerge a few weeks after planting and small tubers begin toes. The granules of low starch red varieties (also
to take shape within another month. described as waxy) are more dense and hold their shape
Harvest in the mildest climates begins in early July, through cooking - just right for boiling. Medium starch or
when tractors pull large, complex diggers through the all-purpose potatoes (yellows and whites) can be cooked
fields, lifting potatoes from their rows and separating them by most methods.
from the withered vines. Harvest continues on all vari-
eties into October. RESEARCH
Trucks haul the potatoes from the field to packing
sheds, where they are checked for quality, sorted, washed Research programs through USDA, Washington State
and graded for size and shape. (See Grades on page 6) University and other groups continue to assist
Some potatoes are marketed directly out of the field, Washington’s growers in growing better quality potatoes
others go into state-of-the-art storage where temperature, and increased yields. Researchers are constantly working
lighting, humidity and ventilation are carefully controlled on improving varieties and evaluating new varieties,
to maintain solids content, prevent sprouting and main- studying techniques to keep plants healthy and improving
tain quality. As a result, top quality Washington potatoes modern handling and storage procedures.
are available all year around.
SEASONALITY
POTATO SCIENCE Thanks to modern storage buildings, Washington potatoes
are available all year ‘round, with the exception of new
The potato (Solarum tuberosum) is a tuber, the thickened
potatoes, which are sold immediately after harvest. Most
underground stem of the potato plant, especially designed
russets are harvested in August through October, other
by nature for the storage of starch. Spud, a familiar term
varieties earlier, depending upon location.
for the tuber, actually comes from the name of a turning
fork used to harvest potatoes.
Starch and moisture content are key potato charac- SELECT THE RIGHT SPUD
teristics. The amount of each in a particular potato vari- Washington grows the perfect potato for almost every
ety determines the best cooking method. fresh or processed use. Potato characteristics are grouped
High starch potatoes have high solids and low mois- by variety, by skin color, by shape and by use.
Two important qualities of each variety determine
the best way to prepare it. These are:
• Starch content
• Moisture content
High starch/low moisture potatoes are also described as
Leaves Flowers having high solids. Washington russet varieties average
20-23 percent solids and are best for baking, mashing, fry-
ing or pureeing. The cooked potato is described as dry,
fluffy and mealy. This is because the large starch granules
absorb the internal moisture as they cook, then expand
Stems and burst, creating the mealy texture that results in fluffy
baked potatoes, light mashed and pureed potatoes and
crisp-outside-fluffy-inside French fries.
High starch/low moisture Russet Burbanks are pre-
Tubers ferred for French frying because their low sugar content
keeps them from discoloring as they fry and because starch
on the surface of the cut potatoes expands with the heat
3
All About Fresh Washington Potatoes and dries the surface as it absorbs water from the potato. Russet Norkotah (left)— a handsome pota-
The result is a crisp skin with a fluffy interior. Fries made to that is consistent in size, shape and color
from high moisture varieties (reds) go limp because the and always has a high percentage of No. 1
internal moisture content turns to steam as they cook. grade. Early season (fall and winter)
Early season Russet Norkotahs, though light-frying, have Norkotahs are acceptable for French frying,
lower solids than Burbanks, so have to be watched for oil but after several months of storage their
absorption during frying. Norkotahs increase in sugar con- starch turns to sugar and they may discolor
tent during storage, so those coming out of storage in the during frying. Norkotahs are not as high in
spring and summer may darken when fried. solids as other russets, making them all-purpose potatoes -
good for both mashing and baking.
Low to medium starch/high to medium moisture pota-
toes are frequently described as waxy and are preferred for Gem Russet — the newest russet on the block, released
boiling, steaming, braising, stewing, in salads, slices and in 2000, and also a good-looking potato, with excellent
those preparations where it’s important that the potato quality for fresh and processing. It is a long tuber, with
pieces hold their shape through the cooking process. light to medium russeted skin, high yield and with a high
Lower starch potatoes (reds, yellows) absorb less water percentage of Grade No. 1s. The Gem Russet is high in
when cooked. Their cells do not separate and swell but solids, good for frying from 45°F storage, baking and
remain firm and waxy. These potatoes are described as mashing and almost all other uses.
smooth, creamy and moist.
Nooksack — known for its good appear-
New Potatoes are freshly harvested tiny potatoes of any ance and excellent quality. It is an excel-
variety. Their skin is tender, and they do not need to be lent storage variety due to its low sugar
peeled. Small round red potatoes are often mistakenly content. It has high solids and makes excel-
identified as new potatoes. New potatoes are best used lent fresh or commercially frozen French
soon after harvest, boiled, steamed or roasted. fries
Russet Burbank (left) — so esteemed for
Variety Cooking Method
its qualities as a French fry that almost all
Russets Bake, mash, French fry production goes to processing for frozen
Whites, Yellows All-purpose fries.
Reds Boil
Ranger Russet (right) — a long, slightly flattened
russet known for its large size, high yields and consis-
tent quality. Because of its size and high solids, the
WASHINGTON VARIETIES Ranger is grown most often for the processing indus-
FOR FRESH USE try, but is also well suited for baking and frying.
Potato varieties are designed to meet growing and culinary Other russet varieties are occasionally grown,
demands: soil, temperature, pest resistance, size, skin and it may be possible to request them from packers.
color, harvesting, yield, grade, cooking method, flavor,
texture and presentation.
Washington grows multiple potato varieties - some
WHITES
in Central and South Central Washington, some in Washington State produces both round whites and long
Northwestern Washington, some for fresh usage and many whites. They have smooth white or off-white skins and
for processing into frozen French fries, for dehydrated white flesh with few and shallow eyes. These potatoes
potato products and for chips. have less starch than russets and work well in a variety of
Washington growers recommend the following vari- preparations: boiling, steaming, mashing, baking, roasting
eties for fresh (tablestock) usage. and in casseroles (scalloped and au gratin), soups and sal-
ads.
RUSSETS White Rose — large, long and slightly
The russet is named for its netted reddish-brown skin and flattened with smooth skin, deeper
is the most widely used variety in the US. Its white flesh eyes and white flesh.
is high in starch (solids), which means it is the perfect
Cascade — more oblong, making it
potato for baking and mashing, and also good for frying or
the perfect shape from which to cut
roasting.
fries. Its smooth white skin may have
A russet is long, slightly rounded and has only a few
some slight cracking.
shallow eyes. Russets range from hefty one-pounders (or
more!) to 6 ounces and are purchased by count in 50-
pound cartons. Russets are also sometimes called bakers or
baking potatoes.
4
WASHINGTON STATE POTATO COMMISSION
Yellow Finn — flattened
REDS shape with deep eyes, slightly
These round, waxy potatoes, sweeter than Yukon Gold. A
which range in size from 1 superb all-purpose potato.
inch in diameter to 2 1/2
Provento — round to oval and medium to large in size,
inches or larger (See Grades
this yellow potato has light yellow flesh and is of consis-
on page 6), have smooth red skins and white flesh. They
tently good quality for a variety of preparations.
are lower in starch than russets or whites, have a firm tex-
ture and are good for boiling, roasting, steaming and in
casseroles (scalloped and au gratin), soups and salads. BLUE/PURPLE
They should be firm and smooth-skinned, with bright red Blue potatoes originated in the motherland of all potatoes
color and just a few shallow eyes. Reds are sold by size (A, - South America. They are a specialty potato, grown in
B or C - see Sizes on page 6). Washington’s fertile Skagit Valley. Blues are sold by size,
Chieftain — an attractive high yield variety, oblong to mostly A.
round, smooth with medium red skin and white flesh, All Blue and Russian Blue —
which doesn’t darken as quickly after peeling. very similar - oval with thin,
Norland (above right) — oblong, smooth, slightly flat- deep purple skins and flesh.
tened and medium red smooth skin with shallow eyes. It Their texture is much like a rus-
is preferred for unpeeled preparations because of its bright set, so they are good to bake or
skin color. This low starch potato is good in salads and for mash, French fry or even make
frying, mashing and boiling. chips, but they also can be
steamed or boiled. The color will
Red La Soda (above left) — round to oblong and slightly lighten some as they cook.
flattened in shape with medium deep eyes. The La Soda’s
skin is smooth and a deep red at harvest but the color FINGERLINGS
tends to fade with time. Its flesh is white. It is low in
solids (specific gravity) and perfect for boiling. These small slender elongated potatoes are indeed finger-
sized (2 - 4 inches), but the name actually is of German
Klondike RoseTM (above center) — an all-purpose potato origin and refers to fish. Fingerlings are the new darlings
grown in Washington since about 1999, with a smooth on sophisticated menus. They are waxy, firm and flavorful.
red skin and oval rather than round in shape. The flesh is
golden, which sets it apart from the rest of the red family. Russian Banana (right) — tapered with
The skin turns brown with baking. Steamed, boiled, smooth tan-cream skin and butter-colored flesh,
mashed or sautéed, the Klondike Rose is especially buttery which keeps its color through cooking. It has
and flavorful. fine and firm texture and can be steamed, baked
or boiled and is good in salads.
Idarose — round, with a bright red skin, this potato is
high yielding, good looking and consistently high in qual- Ruby Crescent — reddish, somewhat tough skin and yel-
ity. Prepare as for other reds. low flesh with a distinctive ruby crescent at its heart.
Waxy and good for steaming, or boiling. Better flavor
YELLOWS when served hot.
These golden skinned and fleshed potatoes are becoming PURCHASING POTATOES
more and more popular, both for their color, dense creamy
texture and buttery flavor. Yellows are excellent for bak- Whatever the variety, look for potatoes that are firm,
ing, boiling, mashing or roasting. They are sold by count, smooth and fairly clean. Avoid those with wrinkled or
although some larger ones may be described as baker or wilted skins, soft dark areas, discoloration, cut or bruised
premium. surfaces or greening.
When purchasing potatoes consider:
Yukon Gold — oval, sometimes flattened with yellow • Storability
skin, shallow pink eyes and yellow flesh which retains its • Menu use
color when cooked and is a darker yellow than Yellow • Cooking method
Finn. Yukon Golds are high yielding and produce a high • Plate presentation
percentage of size A (largest), the most desirable size. • Flavor
They can be baked, boiled or French fried. • Color
Then specify by:
• Variety
• Size
• Grade
• Number of (50-pound) cartons 5
All About Fresh Washington Potatoes For example, for 140 baked potatoes, each to be served on HANDLING
a 10- to 12-inch plate with a 6- to 8-ounce portion of
meat or fish, specify: At receiving, check the shipment against specs for variety,
Washington Norkotahs, 70 count, size/count, number and condition of boxes.
Grade No. 1, 2 (50-lb.) cartons • Avoid green tinged, sprouted or bruised potatoes.
• Handle with care - do not throw or drop boxes as
potatoes can bruise easily.
SIZES • Move immediately into proper storage.
Washington russets come in ten sizes, ranging from 35
count to 120 count per 50 pound box. The most popular STORAGE
sizes for foodservice are 70s and 80s.
The sizes within a single box may vary slightly as The right storage conditions will help potatoes maintain
long as the total weight is 50 pounds. For example, in a their quality.
carton of 100 count potatoes (8 ounces each) there may Store potatoes for all uses except French frying (see
be a few 6-ounce and a few 10-ounce potatoes. below) in a cool (42-45°F), dark, well-ventilated area,
away from strong-smelling produce, preferably in closed or
covered cartons and on pallets for air circulation.
Carton Count Size Data (Russets) Store away from other fruits and vegetables, espe-
Potato Potatoes in Range of weights Average cially onions as they may transfer odors and gases that
size 50 lb. carton allowed uncooked weight affect quality.
• DO NOT refrigerate
35 33 - 38 15 oz. and over 22.0 oz. • DO NOT freeze
40 37 - 43 15 oz. and over 19.2 oz • HANDLE carefully - potatoes can bruise
50 47 - 53 12-19 oz. 16.0 oz. • DO NOT wash potatoes until ready to peel or
60 57 - 63 10-16 oz. 13.0 oz. prepare
70 67 - 73 9-15 oz. 11.5 oz.
80 77 - 83 8-13 oz. 10.0 oz. Here’s why:
90 87 - 93 7-12 oz. 9.0 oz. Temperatures warmer than 45°F encourage sprouting and
100 97 - 103 6-10 oz. 8.0 oz. shriveling; colder than 42°F encourage transformation of
110 107 - 113 5-9 oz. 7.3 oz. starch to sugar, which changes the taste and the cooking
120 117 - 123 4-8 oz. 6.5 oz. properties. There is one exception - see Storage for
Potatoes to Be French Fried.
Washington whites, reds, yellows and blues come in Keep them in the dark. Storage in direct light can
three sizes - A, B, and C, measured by diameter. Size As produce greening (actually the production of chlorophyll)
have a minimum diameter of 1 7/8 inches and are about 6 which gives a bitter flavor and, in very large quantities,
ounces in weight. Size Bs run 1 1/2 to 2 1/4 inches in can be harmful to eat. Trim or peel small green spots
diameter, and Cs, sometimes called creamers, are a mini- before preparation. Discard very green potatoes.
mum 1 inch in diameter.
Storage for Potatoes To Be French Fried. For the very
GRADES best French fries, Washington russet potatoes should be
Potatoes are graded just after harvest. Grades are stan- stored at 45°-50°F from harvest until ready to use. If
dards of quality, established by USDA and determined by stored at temperatures below 45° (in a refrigerator, for
varietal characteristics (skin color and thickness), firm- example) the starch turns to sugar and the fries will turn
ness, cleanliness, maturation and shape. Potatoes must be dark, caramelize and soak up the cooking oil, making
free from freezing, blackheart, diseases and injury. them greasy when cooked. Potatoes out of storage in the
Grades are important purchasing guides, since they late fall/early winter are best for fresh-cut French fries.
indicate overall quality of the potatoes.
USDA potato grades are: PREPARATION
• US No. 1 • Wash well in warm running
• US No. 2 water and scrub with clean
Potatoes for baking, where appearance and shape is vegetable brush. Do not
important, are usually specified as No 1. break the skin. Scrub new
Potatoes which will be peeled and cut, for mashing, potatoes gently - their skin is
for example, can be No 2, since they will be peeled and tender. Potatoes can be
outside appearance is not as important. arranged flat in dish racks
and run through the dish-
washer WITHOUT deter-
gent.
6 • Trim off any sprouts and peel
any green tinged portion.
WASHINGTON STATE POTATO COMMISSION
• Unless recipe directs otherwise, cook with peels on. Larger potatoes will take longer to cook. Those
• See Basic Cooking Methods (below). cooked on a baking sheet may need turning for even
cooking. Potatoes are done if tender when pierced with a
DISCOLORATION fork and the inter-
nal temperature
Uncooked cut or peeled potatoes will discolor due to reaches 210°F.
exposure to the air. The potatoes may first turn pink, then Keep in a
brownish, then dark gray. None of the discoloration is warming drawer or
harmful and usually disappears during cooking. To prevent under a heat lamp
discoloration, keep cut potatoes covered with cold water for no more than
until ready to use - up to two hours. Holding longer than 20 minutes before
two hours will reduce some of the valuable water soluble serving. Wrapping
nutrients. potatoes in foil
Cooked potatoes sometimes develop grey/blue/black after cooking does help hold temperature, but will also
areas as they cool. Just trim away the discolored portions. soften skin.
Temperature changes during the growing season To serve, cut cross in top, then squeeze ends and
may cause some potatoes to develop harmless dark spots push to center. Fluff center with a fork.
in the center. Just cut out and discard - the potatoes are
safe to eat.
STEAM
(Reds, Whites, Yellows, Blues, Grade No. 1 if served
BASIC COOKING METHODS whole and unpeeled, may use Grade No. 2 if peeled,
When cooking Washington potatoes, remember to: sliced or cut)
• Select the variety, grade and size best suited to the
cooking method
• Select similar sized potatoes or cut potatoes into similar
sizes and shapes for even cooking
• Keep pre-sliced or pre-cut potatoes covered in cold
water to prevent discoloration
• When cooking in water, start potatoes in cold water so
they will cook evenly
BAKE
(Russets, Grade No. 1)
Foil or not? Not! Experts agree that wrapping potatoes in
foil for baking actually increases the cooking time and,
because the steam is trapped, makes the skin and flesh
soggy.
• Scrub well. Rub each potato lightly with cooking
oil.
• Pierce each potato several times with a fork so
steam can escape.
• Arrange in an even layer on a baking sheet for Scrub well. Place on rack over 1/2 inch boiling water or
easier handling. in steamer tray. Cover tightly or close steamer.
• Conventional Oven - Bake at 425°F for 50 to 55 Steam until tender.
minutes for 90 count. Pressure Steamer - 25 to 30
• Convection Oven - Bake at 375°F for 50 to 55 minutes for 6 pounds.
minutes. Convection Steamer -
40 to 45 minutes for 6
pounds.
Potatoes to be steamed
can be peeled before or after
cooking.
7
All About Fresh Washington Potatoes BOIL
(All Varieties, Grade No. 1 if served whole and
unpeeled, may use Grade No. 2 if peeled, sliced or
cut)
Scrub well.
Cut into
quarters or
even-sized
pieces. Put
in pot and
add cold
water to
completely Lift basket out of oil and drain. Turn into paper
cover pota- towel-lined pan. Season with salt.
toes. Add Do not hold under warming lights for more than 5
salt. Heat minutes.
to boiling,
then reduce heat and simmer until tender when pierced For Blanched or
with a fork, 20 to 30 minutes, depending on size. Drain Double Fried
thoroughly. Potatoes, prepare as
To dry potatoes before mashing or other prepara- above. Blanch by fry-
tions, return to pot and place, uncovered, over very low ing at 350°F until ten-
heat OR return to pot and place der but not brown,
paper towel or cloth towel about 2 to 3 minutes.
between pot and lid OR arrange Drain well and turn
in single layer on sheet pan and out onto paper towels.
hold in warm oven. Remove skin Let cool to room tem-
as soon as potatoes are cool perature or refrigerate,
enough to handle. uncovered, until ready
Note: for preparations using to fry for service.
distinct pieces, drain in small por- At service time,
tions. Dumping a large amount deep fry at 375°F until
into a colander to drain will crush golden brown and
pieces at bottom of colander - not crisp, about 2 minutes.
a problem for mashed or pureed potatoes, but not good for Drain well. Season with salt.
salad pieces. Do not hold under warming lights or in warming
cabinet more than 5 minutes.
Note: Do not salt potatoes before frying or while in
FRENCH FRYING (Russets, Grade No. 2) fryer. Salt causes the oil to break down.
See Storage and be sure potatoes have been stored
between 45°-50°F. ROAST
Scrub potatoes well. Peel or not? Some menus now (Russets, Reds,
feature fries with peel on. Cut into desired shape - usually Yellows,
3/8-inch thick. For crisp finished fries, chill peeled, cut Whites, Blues,
potatoes in cold water to cover, with lemon juice or vine- Grade No. 1
gar (1 ounce per gallon water) added to water to prevent or 2 depend-
darkening, for 1/2 to 2 hours before frying. Rinse, then ing on if
drain well or spin dry and dry on paper towels. (Any peeled and
moisture on potatoes will cause oil to spatter and can be cut)
dangerous.)
Heat high quality vegetable oil in 5-gallon fryer to Scrub potatoes
375°F. Add 2 pounds prepared potatoes to fryer basket, well. Peel or
put into hot oil and cook until golden brown and cooked not, depending
through, about 4 to 5 minutes. on desired usage and appearance. Dry peeled potatoes.
Leave whole or cut into even-sized pieces. Brush or toss
with vegetable oil or other fat (roast drippings, clarified
8
WASHINGTON STATE POTATO COMMISSION
butter, poultry fat) SAUTÉ: HOME FRIES, PANCAKES,
and salt. Sprinkle with HASH BROWNS, ANNA
herbs, if desired. (Whites, Yellows, Reds, Grade No. 2)
Pierce whole potatoes.
Arrange in single layer Scrub potatoes
in roasting pan, leav- well. Pare or not.
ing a little space Hold in cold
between each potato water if prepared
for even browning. in advance, then
Roast at 425°F in con- drain well and
ventional oven, stirring several times for even browning, pat dry. Par-cook
until tender, about 1 hour for 6-ounce potatoes. by boiling or
steaming, if
MASH (Russets, Whites, Yellows, Grade No. 2) desired. Cut into
1/4- to 1/2-inch
Scrub potatoes slices, shreds or
well. Pare or not. 3/4-inch cubes.
Cut into quarters Use skillet large
or even sized enough to hold potatoes without crowd-
chunks and cook ing. Add enough oil to skillet to cover
as follows: bottom and heat until oil is hot. Arrange
(times are based potatoes in single layer in skillet. Cover
on 6 pounds of and cook over medium heat until
potatoes) browned and tender, about 10 minutes if
• Steam jacketed not pre-cooked. Stir or shake pan to
kettle in boil- brown potatoes evenly.
ing salted Cook hash browns on 375°F grill.
water to cover Do not hold more than 5 to 10 minutes
until tender, before serving.
about 20 to 30
minutes, depending on size. Start in cold water for
even cooking.
MICROWAVE BAKE (Russets, Grade No. 1)
• Pressure steamer - 25 to 30 minutes. Scrub potatoes and pierce as for baked potatoes. Wrap
• Convection steamer - 40 to 45 minutes. each potato in
• Range top in boiling salted water to cover, until tender, microwave safe
about 60 minutes. Start in cold water for even cooking. paper towel. Place
Drain well, keep hot. Turn into mixer bowl and add end to end in sin-
hot milk, butter, salt and pepper. Whip 1 minute at low gle layer in circle
speed and 1 minute at high speed. Never over beat as that in oven with
will breakdown the starch, and potatoes will become about 1 inch
shiny and sticky. between each
For fluffier mashed potato. Cooking
potatoes, press pota- time will vary
toes through food with size of potato
grinder, food mill or and wattage of
ricer before mixing, or oven. Microwave
hand mash, then mix on High.
with hot milk, butter Turn potatoes over and change position in the oven
salt and pepper. halfway through the cooking time. Let stand, still in paper
Hold mashed potatoes, towels, 5 minutes to complete cooking. Times below are
covered, on preheated for 8-ounce potatoes in 1000 watt oven
steam table or warmer 1 potato — 5 minutes.
or in water bath for no more than 60 minutes. 2 potatoes — 7 - 8 minutes.
To prepare mashed potatoes from leftover 4 potatoes — 13 - 15 minutes.
baked/cooked potatoes, steam until heated through, then
mash as above.
9
All About Fresh Washington Potatoes VARIETIES BY USAGE
RUSSET RED WHITE
Bake, mash, Boil, steam, Boil, steam, mash,
French fry, roast roast, sauté, French fry, roast,
scalloped/ scalloped/
au gratin, au gratin, soups,
soups, salads salads
YELLOW BLUE/PURPLE FINGERLING
SCALLOPED/AU GRATIN (Reds, Yellows, Mash, steam, Boil, steam, Boil, bake, steam
bake, boil, roast, bake,
Whites, Grade No.2)
French fry microwave
Scrub, peel and slice potatoes 1/8- to 1/16-inch thick and
layer in buttered or oiled hotel pans. Par-cook potatoes in
liquid to be used for sauce, if desired, to shorten total bak- REFERENCES:
ing time. Drain par-cooked potatoes, reserving liquid to Cookwise. Shirley O. Corriher. Wm Morrow.
prepare white or cheese sauce. Pour hot History of Food. Maguelone Toussaint-Samaat. Blackwell
white or cheese sauce over potatoes in Publishers.
pans, shaking pans gently to distribute Kitchen Science. Howard Hillman. Houghton Mifflin.
liquid. Scatter buttered bread crumbs On Food and Cooking. Harold McGee. Collier Books.
over top for au gratin potatoes. One Potato Two Potato. Roy Finamore and Molly Stevens.
Bake at 325°F in conventional Houghton Mifflin
oven until potatoes are tender and top Potatoes. Bodo A. Schieren. Thunder Bay Press.
is golden brown, about 1 hour. If pota- The Great Potato Book. Florence Fabricant. Ten Speed
toes are done before top browns, run Press.
under salamander or broiler to brown The Professional Chef - The Culinary Institute of America,
top. Let stand about 10 minutes before 7th Edition, John Wiley & Sons.
cutting squares to serve. Vegetables from Amaranth to Zucchini - The Essential
Reference. Elizabeth Schneider, Wm Morrow.
NUTRITION INFORMATION
A Washington potato is an amazing package
of many nutrients. Potatoes provide protein
and carbohydrates, are a good source of
fiber, high in vitamin C and potassium and
are fat free, saturated fat free, sodium free
and cholesterol free.
For a food to be described as a good
source of any nutrient, high in a particular
vitamin or free of any element it must meet
strict standards established by the FDA.
These many benefits mean that plain
potatoes qualify for health claims for fiber
and cancer, fat and cancer, saturated fat and
cholesterol, and fiber and sodium and
hypertension. All these claims are based on
low-fat, low-sodium diets.
10WASHINGTON STATE POTATO COMMISSION
POTATO VARIETIES
Varieties being grown commercially change from year to year. These are representatives of varieties presently grown in Washington.
Potato Variety Characteristics Preparation
RUSSETS
Russet Burbank Oblong, brown russeted skin. Most are processed for frozen
High solids (20-23%) French fries. Bake, French fry,
Long, flattened with mash, puree.
russeted skin, white flesh.
Russet Norkotah Lower solids (~18%) Bake, mash, puree,
Long to oblong, smooth. Shallow, boil, French fry early season only.
bright golden eyes.
Good looking, consistent size and
shape.
Ranger Russet High solids, large, long, slightly Bake, fry, often processed.
flattened.
WHITES
White Rose Large, long, flattened. Smooth Boil, mash, bake, roast,
white skin, white flesh. scalloped/au gratin, soups, salads.
Cascade Oblong, white smooth skin with Boil, mash, bake, roast,
some slight cracking. scalloped/au gratin, soups, salads.
YELLOWS
Yukon Gold Oval, somewhat flattened. Yellow- Bake, boil, mash, French fry.
white skin and flesh.
Pinkish around eyes. Darker color
than Yellow Finn.
Yellow Finn Flattened. Slightly sweeter than Bake, boil, mash, French fry.
Yukon Gold.
Provento Round to oval. Light yellow flesh. Bake, boil, mash, French fry.
Chart continued on back
11Chart continued from page 11
Potato Variety Characteristics Preparation
REDS
Chieftain Smooth, medium red skin, white Boil, roast, steam, bake,
flesh. scalloped/au gratin, soups, salads.
Norland Oblong, smooth, slightly flattened, Boil, roast, steam, bake, scalloped /
medium red skin. au gratin, soups, salads.
Red La Soda Smooth deep red skin at harvest, Boil.
color fades with time. Round to
oblong.
Klondike RoseTM Oval with smooth red skin which Steam, boil, sauté, mash, bake.
turns brown with baking.
Golden flesh, buttery flavor.
BLUE/PURPLE
All Blue/Russian Blue Smooth, thin purple skin, deep Bake, mash, fry, boil, steam, bake.
purple flesh. Fine, waxy texture,
nutty flavor.
FINGERLINGS
Russian Banana Tapered, smooth, cream-colored Boil, bake, steam, salads.
skin, butter-colored firm flesh.
Ruby Crescent Reddish skin, yellow flesh with red Boil, steam.
crescent in center, waxy.
Copy - The Food Professionals. Design - Quiet River Studio. Photography - Darren Emmens, Iridio Photography. Printing - Range Printing.
WASHINGTON STATE POTATO COMMISSION
108 Interlake Road, Moses Lake, WA 98837
Tel. (509) 765-8845 Fax (509) 765-4853
www.potatoes.com
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