This is one of those pantry items that is, for my family, a must-have. It is also easy to grow (I know as I grow them), very nutritious, easy to digest, and malleable for many dishes. All around, a very good and filling food that allowed an astronaut to live on Mars for a long time.
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The American Tuber
History of Potatoes
The history of the potato is well documented.
- Culinary historians claim that over 10k years ago, the Inca Empire relied on these foods for their growth and sustenance: corn, quinoa, and potatoes. They also say, that way back then, they already knew mutliple ways of preparing and storing the food, including how to freeze dry potatoes, and how to make a potato flour.
- They also report that while humans have been eating potatoes for a long time, they did not spread beyond South America until the mid-16th century. Essentially, not until after the Spanish Conquistadors ransacked Peru looking for gold, and finding potatoes.
- A bit later, potatoes were introduced to Ireland in 1589, and over time the tuber became a large, prominent part of European diets. But it was not until the 1780s that the Irish recognized the hardiness and important nutrition of potatoes to start farming them everywhere.
- PotatoGoodness writes that potatoes arrived in the British Colonies in the 1620s. This occurred when the Governor of the Bahamas sent a gift box of potatoes to the governor of the Virginia colony.
- “Potato fries” became popular when President Thomas Jefferson served the European dish at State Dinners between 1801 – 1809.
- However, potatoes actually became part of the general USA (and Canada) diet in the mid-1800s, with the arrival of Irish immigrants to the US.
- Then in 1995 it was grown in space for real.
- And supported a man on Mars in a movie called, The Martian, in 2015. (I loved that move and all its science; they got a few things wrong, but I overlook that for the shear awesomeness of its overall theme.)
Chuño or Freeze Dried Potatoes
The Incas developed Chuño, a process to make freeze-dried potatoes. Remarkably, the Altiplano villagers, living in the high plateaus of Bolivia and Peru, make chuño by using the warm days and freezing nights of June to repeatedly freeze and thaw the potatoes, then crushing them underfoot to remove the tubers’ skin and push out the liquids (1). It is amazing that they figured this out, for this process created a very filling and long shelf life food (10 years) in two varieties: a black chuño made with bitter potatoes that are left outside to freeze before being crushed, and white chuño which are soaked in cold rivers and sun dried.
Simply amazing, although not very tasty by themselves according to folks who have tasted them. However people do note that locals convert these potatoes into flour or incorporate into tasty dishes.
Potato Facts
Here are some current facts about potatoes.
- Potato starch residues have been found on stone grinding tools, which are 10,900 years old (1).
- Right now, there are ~4k edible varieties of potato (2).
- Potato is the fourth most important food crop in the world after rice, corn, and wheat.
- More than a billion people worldwide eat potatoes, and globally the total crop production exceeds 300 million metric tons.
- Potatoes can grow from sea level up to 4,700 meters above sea level; or put a different way, from southern Chile to Greenland.
- Potatoes require very little water, mature in as little as 50 days, and can yield between two and four times more food per hectare than wheat or rice (3).
Note About Toxicity
(1) The shoots and leaves, and “eyes” of potatoes are toxic and should not be eaten. (2) Also, avoid green-tinted potatoes as they have been exposed to too much light, and have developed the bitter toxin ‘solanine’. This greenish potato can cause cramping, headaches, diarrhea, fever and, if over consumed, can lead to death.
I just saw an Australian News piece done on potatoes by Thanh Truong (aka The Fruit Nerd), where he says you can still eat green potatoes if you limit consumption and properly peel the vegetable. In the video, he explains that potatoes are root vegetables and are extremely sensitive to light. Any light exposure.
- The potatoes turn green from the chlorophyl reacting to light, as part of that process the toxins solanine and chaconine, which collects right under the skin.
- Not advisable, but he says you can still use the potato if you peel it, and then some, to remove the greenish parts.
- He explains that you would have to eat a whole kilo (2.2 pounds) of green potatoes to actually get sick.
- Wikipedia: doses of 2 to 5 mg/kg of body weight can cause toxic symptoms, and doses of 3 to 6 mg/kg of body weight can be fatal.
- See for yourself and make your own conclusions: https://fb.watch/gSeRStzidi/
Yam, Sweet Potatoes + Potatoes
Sweet potatoes and potatoes are not in the same class. Sweet potatoes come from the Ipomoea batatas family. Potatoes, on the other hand, are in the of Solanum tuberosum, nightshade family, and are related to tomatoes, eggplants, and peppers.
Selection
Look for potatoes with a healthy skin. This means there are no cuts, bruises, blemishes or green coloring. The potato should feel firm and heavy for its size, with no soft spots. Also look for ones with no ”eyes”.
Processed Potatoes
- Frozen: french fries, twice-baked potatoes, potato wedges, tater tots, etc.
- Dried: Potato dices, slices, shreds, flakes, granules and flour.
- Mixed in with other processed foods: noodles, bread, quick breads, flat breads, soups, crackers, etc.
Storage
Potatoes should be dried or cured before storage. So let them sit (but not touching) for 4-5 days at 60-70F (16-21C), which lets surface blemishes heal over. Then they can be moved into the home pantry. At home, potatoes can be stored up to 6 months if in a cool, dry, dark pantry that is well ventilated. Do not put raw potatoes into the fridge. When potatoes are stored at less than 50F, starches convert to sugars and it leads to discoloration and altered flavors. Potatoes stored in the fridge have been found to contain more acrylamide, which has been shown to cause cancer in animals.
Prepping
Before using, clean the tuber with a veggie-brush, under running water to remove any contaminates. Potatoes are commercially grown with a rather large amount of pesticides so all you can do to clean the tuber is great. Use a paring knife to remove any blemish or ”eyes” that the tuber may have sprouted. While I do not eat russet potato skins regularly, the other potatoes skins are thin and soft enough to eat and do not require peeling.
If I peel well before I cook the potatoes, they will be placed in a bowl of cool water to keep them from oxidizing and turning brown.
Nutrition
Potatoes are nutritionally dense food and only becomes fattening when we add all the luscious butter, sour-cream, gobs of salt and pepper, cheese, etc. There are variations among the different types of potatoes, but they are minimal. The potato skin contains ~50% of the fiber, but most all of the actual nutrients are in the flesh (4).
Pesticides
To remove external pesticide residue Peeling, or washing potatoes under running water and scrubbing with a clean vegetable brush can help remove some external pesticide residue.
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The Usual Suspects
What people get wrong about potatoes, is that they treat them all the same. In fact, the flavor, starch levels, and even nutritional details vary among the selections we have available to us in the stores. For best results in your kitchen, use the right potato for the dish you are making.
Russets (aka Idaho Potatoes)
This potato was developed by Luther Burbank, beginning in 1872 when he planted twenty-three seeds from an Early Rose parent plant. One of those plants became the Russet potato.
When thinking about Russet Potatoes, very clear ideas pop into my head, other than Idaho. That is, I recognize it immediately as large brownish potatoes with a very white interior that is starchy but dry. I know their starch level helps with french fries, as they crisp up very nicely and turn a crunchy tannish color. But something I learned was that their tougher outer skin helps protect them so that they are long-lasting in the pantry.
For cooking, these are the potatoes to use for:
- Baked potatoes (with any and all toppings)
- French fries
- Wedge fries
- Twice-baked potatoes
- Homemade potato chips
- I add to stews where they help thicken the broth since they fall apart when cooked too long
Because of the high starch content, his potato will become gluey when over mixed. Starchy potatoes are not the best in dishes that require boiling, roasting or slicing like casseroles, potato bakes, gratins or potato salads. But in a pinch I have used them.
Yellow Potatoes
These come in a round to a slightly oblong-shape with thin, yellowish light brown skins, and buttery yellow-to-golden waxy flesh. Medium starch, they have a creamy texture with a mild buttery flavor.
- Boiled or steamed potatoes
- Mashed potatoes
- Roasted potatoes (great with salt, pepper, rosemary or tarragon)
- Grilling (thickly sliced, oiled, seasoned, good with rosemary)
- Perfect for au gratin dishes
I especially like the German Butterball, a golden heirloom variety with rich, moist and wonderfully tender flesh once cooked. Great steamed, baked, fried or mashed.
By the way, Yukon Gold potatoes are not yellow potatoes. The flesh of yellow potatoes are as stated, yellow, while the Yukon Gold is golden. Yellow potatoes are larger and starchier, while Yukon Gold are smaller and waxier. Yellow potatoes have a thin skin that is easy to peel, while Yukon Gold’s skin is thicker and harder to remove.
White Potatoes
I have seen two forms of white potatoes, the long whites and the rounds. Both have white flesh and a light, thin, and whitish-to-tan skin.
- Boiled or steamed potatoes
- Mashed potatoes
- Roasted herbed potatoes
- Diced in soups
- Sliced and used in casserole potato dishes
Both types of white potatoes are thin-skinned and have a medium to low starch content, which means they do not brown well.
Red Potatoes (aka New Potatoes)
The have a thin red skin with a crispy white flesh. They hold their shape well when cooked, and give off a slightly buttery flavor and have a creamy texture. Typically they are low starch but high moisture tubers, often described as waxy. I use these often just to add some color to a dish and are a necessity for a German potato salad.
- Boiled or roasted potatoes
- Hash browns
- Latkes
- Potato salad (with or without skins)
When making German Potato Salad this is the one to use, with skins on.
Blue Potatoes
Wikipedia wrties: The ‘Adirondack Blue’ is a potato variety with blue flesh and skin with a slight purple tint, released by Cornell University potato breeders Robert Plaisted, Ken Paddock, and Walter De Jong in 2003. The ‘Adirondack’ varieties are purple and the skin may be slightly netted. When I cook with them I prefer to roast them.
- Roasting
- Potato salads
- Mashes
Typically, both purple and blue potatoes are medium-starchy and work well in some of the most common preparations for potatoes: roasting, potato salads, and mashes.
Blue potatoes, aka purple potatoes, are a South American product. Seen as something of a superfood, they are loaded with antioxidants. Their color comes from natural anthocyanin pigments, which are responsible for blues, reds, and violets in many fruits and vegetables. While versatile, their color has no impact on their taste.
Fingerling Potatoes
The name is for obvious reasons, these are not babies, but fully grown heirloom potatoes that are stubby, smallish, and resemble little fingers. These do not need to be skinned, as it is thin and easily eaten. I also do not cut them as they are not that big to begin with.
- Roasted
- Baked
- Boiled
- Steamed
- Fried
- The French enjoy their Fingerling for a potato puree.
There are varieties, but usually I see the yellow-skinned Russian Banana; others include the red to orange skinned French Fingerling and the Purple Peruvian.
New Potatoes
New potatoes are just those potatoes that were harvested early, while leaves are still green. I will do this in my garden when I want potatoes before they are fully grown. These potatoes are very thin-skinned and not as starchy as their elder versions. Great for steamed efforts.
But at the same time, these are fragile and I tend to use them up right away. In fact, if you scrub too hard you can scrub the skin right off. These are moist potatoes with sweet flesh and can be used in place of red potatoes.
- Steamed with garlic butter
- Niçoise salad
- Casseroles
Yukon Gold
This famous potato was first produced in Canada. It is a cross between a North American white potato and a wild South American yellow potato. It has a thinned and slightly waxy skin, yellowish exterior and interior potato that is tasty, firm, and medium starched. This is an all-purpose potato that has more moisture than starchy potatoes and hold together in boiling water.
- Boiling
- Roasting
- Grilling
- Sautéing
- Excellent Mashed Potatoes
- Chopped for soups and chowders
- Hasselback
Summary
These days, wherever humans go, the potato follows. In October 1995, the potato became the first vegetable to be grown in space.
Potato Cuisines
China consumes more potatoes than any other country, while Indian cuisine relies on potatoes and is the second largest consumer. Potatoes show up in every kind of dish, they are part of curries, stews, street-side chaat, homemade pulavs and biryani.
American cuisine has potatoes up there with corn as the most critical vegetable. Potatoes are one of the the biggest vegetable crops in the USA, where the average person eats 124 pounds, or 25 kilograms (kg) of potatoes every year, while Germans eat twice that. But remember the USA has a larger population than Germany.
According to the USDA, over half of all potatoes in the U.S. are sold for making French fries, which is not the healthiest way of eating spuds.
Cooking With Potatoes
Here are some of my favorite potato soup recipes.
Potatoes are great in soups and stews as you can use them early in the cooking so they naturally breakdown into the broth as a thickener, or later in the cooking as a formed vegetable. Both ways they add their nutrition to the mix to help the eater feel full.
But also this is a vegetable that can be boiled, steamed, roasted, baked, grilled, braised etc. It is so versitile that it is used everywhere.
—Patty
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