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Potatoes, choosing




Source of Recipe


Marla


List of Ingredients




How to Choose Potatoes


Recipe





White: There are three types of white potatoes: "new," all purpose,
and baking. Look for potatoes that are firm, well shaped, smooth with
small eyes, and free from large cuts or bruises. Avoid ones that are
green, have sprouts, or are dried up. U.S. No. 1 is the grade most
often seen in stores and shows high quality.


Sweet: Most sweet potatoes on the market today are yams, which are
moist, with orange skin and somewhat of a sweet flavor. Look for well
shaped, firm, yet smooth bright skins that are free from signs of
decay. Even a small amount of decay can affect the taste of the whole
potato. Types of decay are: wet, soft decay; dry, firm decay that
starts at the end; and dry rot on the sides with obvious places of
decay. Sweet potatoes do not keep well, so purchase only a few at a
time. Sweet potatoes should be stored in a dry place at about 55°F.


How to Handle and Store Potatoes


They can be bruised, so handle with care.
If stored correctly, all-purpose and baking potatoes will keep for
many months; new potatoes will keep for many weeks.
Before you store them, set aside any that are bruised or cracked and
use them first.
Do not wash potatoes before you store them.
Store in a cool (45° to 50°F), dark place with lots of air
circulation.


If potatoes are stored at 70° to 80°F, they should be used within a
week. If it is any warmer, they will sprout and shrivel.


If stored below 40°F for a week or more, they may become sweet due to
the starch turning to sugar. For better flavor, store potatoes at a
temperature higher than 40°F for one to two weeks before using them.


How to Cook Potatoes in the Microwave Oven
One of the fast and easy ways to make just one or two baked white or
sweet potatoes is in the microwave.


In most microwave ovens, a middle sized potato cooks in about 4
minutes. If cooking more than one potato, add 1 to 2 minutes for
each.
After it is cleaned, prick the potato with a fork and put in a circle
at least one inch apart on a double layer of paper towels.
Turn the potatoes halfway through the cooking time.
Before testing for doneness, allow some standing time while they keep
cooking. Wrap them in paper towels and turn a bowl over on them. Do
not wrap in foil after cooking. Foil tends to steam not bake them.


Serving Potatoes
With baked potatoes, try nonfat yogurt, nonfat or low-fat sour cream
or cottage cheese. Or serve plain boiled potatoes with skim milk or
low-fat margarine. Try other spices such as pepper, herbs, and
parsley for a final touch of color and flavor.


It's Not the Potato's Fault
Potatoes have a reputation of being high in fat. Actually, they are
low in fat and also provide a great source of vitamin C and
potassium. The skin is an excellent source of fiber.