Potatoes

By Hklbrries

Pick the best potato.

The secret of fluffy mashed potatoes and crisp french fries is to use the right potato for what you're cooking. Here's a guide:

If you're making potato salad, steamed, pan-fried or roasted potatoes, choose waxy potatoes, like round red, round white and purple potatoes because waxy potatoes hold their shape when cooked.

If you're making baked, boiled, pan-fried or roasted potatoes, choose sweet potatoes because sweet potatoes are soft yet hold their shape.

If you're making mashed potatoes, baked potatoes, french fries, choose starchy potatoes such as russets (aka Idaho) because starchy potatoes break apart when boiled and absorb less fat when fried.

Don't store potatoes in the refrigerator. Cold converts the starch into sugar and makes potatoes taste sweet. Store them in a cool, dry place.

Store potatoes and onions separately. Onions give off gases that cause potatoes to spoil more quickly, and vice versa.

Don't wash potatoes until you're ready to cook them. Washing makes them spoil faster.

Peel away any green, discolored areas on the skin. The green appears when potatoes are stored in bright light, and it contains a substance (solenine) that can be toxic when eaten in quantity. Once the green area is peeled off, the potato is safe to eat.

Ingredients

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Preparation

Step 1

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