Ray Sierengowski is a food scientist, currently working downtown at the Meijer Innovation Center located inside GRid 70 (70 Ionia SW). Since so many of our readers express an interest in all things food, this new monthly blog will break down the art and science behind food.
If you’re like me, you’ve walked by the potato area at your local Meijer hundreds of times, not giving it too much thought, right? I mean you’re mashing or baking, right? Well, that was my mindset four years ago when I thought I knew everything there was to know about potatoes. So is there really a science behind potatoes? With the ever-growing selection at the store, is there a perfect potato for every recipe? The answer to all of the above is yes. Let’s take a quick virtual journey to the potato fields and to the potato section of your local Meijer. By the end of this blog, you’ll be better equipped to make culinary decisions about all things potato.
According to the United States Potato Board (Yes, this not only a real board, but a very important group) potatoes are broken down into five categories.
Table Stock: This group is split up between domestic and international and is, for the most part, the potatoes you find at Meijer and in local restaurants. These potatoes are all washed, graded, and available anywhere from 5 lb. bags, to 50 or 100 lb. sacks. There are seven main types of table stock potatoes:
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Russets: Considered to be the most widely used potato in the United States, these are available year round and a large majority grown in the Northwest. High starch levels give this variety a floury texture and more starchy taste. Although these potatoes are great for baking and mashing, they are considered by many to be great all-purpose potatoes.
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Round Whites: Medium starch levels, and smooth, thin and light tan skin with white flesh. Creamy in texture but hold their shape after cooking. Also an all-purpose potato, these potatoes are great for scalloped, fried, or steamed applications.
¬ Long Whites: Oval in shape, medium in starch level, these potatoes are firm and have a great creamy texture when cooked. Available nearly year round, this variety is great for microwaving, pan-frying and boiling.
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Reds: Available year round, these varieties are characterized by their rosy red skin, but can be white, yellow or even red flesh. Firm and smooth with a waxy texture, these potatoes perfect for roasting, boiling and steaming. Often referred to as a “new potato," also the reference used for any variety that is harvested before it reaches maturity.
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Yellows: Gaining popularity in the U.S., this variety is now available for most of the year. Yellows have a dense, creamy texture, with a golden skin and mild buttery flavor. Perfect for boiling, mashing, steaming and roasting.
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Blues and Purples: Originating in South Africa, blue and purple potato varieties have also been gaining popularity here in the U.S. These tubers are available more in the fall, but have become more available throughout the year. Colors from dark blue to lavender. The best color retention is gained by microwaving, but to many in the culinary world, this method is frowned upon. These culinary tubers are a great addition to your table potato arsenal as they offer a unique nutty flavor, while still giving you all the functionality of a creamy, smooth, mashing potato. These are also great for roasting, steaming and frying.
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Fingerlings: These potatoes have been on the culinary radar for the last few years, but have been readily available to consumers in different size packaging options. If you’re looking to add some unique color and flavor to your next potato dish, I highly recommend this variety as well as the blue and purple variety. Like the blue and purple potatoes, Fingerlings are great for roasting, frying and steaming.
Frozen: Frozen potatoes account for over 50% of the total U.S. potato exports. This is a growing category and targets Japan, China, Mexico, South Korea, Philippines, Malaysia, Thailand, Indonesia, Vietnam, the Dominican Republic, Costa Rica, Guatemala, El Salvador, Honduras and Nicaragua.
Chip Stock: Variety of potato that, as you might have guessed, is solely for the manufacturing of chips or other snack options using sliced or ground potatoes. There are always great strides being made in this category, and this will continue for the foreseeable future. Now you can certainly use just about any potato to make chips at home, but in a manufacturing setting, all potatoes are not as advantageous. For those who are making potato chips at home, you really can’t go wrong with any variety you choose. The experts use chipping varieties like Alturas, Norwis, Pike, Snowden and Dakota Pearl. You’ll have trouble finding those names at the store, so look for baking potatoes. Russets are ones that I use. Simply slice your potato using a mandolin or knife (making them as even as possible) and soak them in cold water. This removes the extra starch, which will help ensure a nice, even, crispy potato. Make sure you dry them on paper towel. Water and hot oil DO NOT MIX. Trust me. Newer potatoes seem to be the best as a finished chip. When using an older potato at the house, you can tell that the chip is much browner or darker in color. This is due to the fact that the older the potato is the higher the fructose and glucose level.
Dehydrated: With over 100 million pounds being serviced through colleges, hospitals, nursing homes and food service bakery operations, this category is a growing one. Both from fabricated snacks and bakery items, there are increased opportunities to utilize the varieties mentioned above. For the most part, the average consumer doesn’t have access to this category but I can assure you, if you buy finished food that is potato-based, then you are part of this growing category.
Seed: In an effort to increase exports of U.S. potato seeds, the USPB have been working on promoting seed planting in markets around the world.
Now that you have picked the perfect potato for your family, it’s time to bring it home and either use it, or store it….PROPERLY. I’ll give you tips on how to do both.
Proper storage of potatoes is basically universal. DO NOT store them in the refrigerator. “But my Mom did,” or “Grandma did,” you say. Well, guess what? They were wrong! Long-term cold temperature rapidly converts starches to sugars, causing potatoes to turn dark or black during cooking. And store them away from natural and artificial light, as long-term light exposure causes potatoes to turn green. All joking aside, this is new information that our families didn’t have available to them back in the "olden days." So now that you’ve all become potato selection experts, let’s make something delicious with them.
But let’s say you’re time crunched, and you’re looking for something easy, yet unique and delicious as a backup. If this sounds like you, here’s a simple, unique and delicious alternative to your family potato favorite.
FULLY LOADED SMASHED POTATO FRITTERS
Ingredients:
2 pounds of Meijer Fully Loaded Smashed potato salad (Found in the Meijer Deli)
2 cups flour
4 eggs
2 tablespoons water
2 cup Meijer Italian Bread Crumbs
Vegetable or Canola Oil (for frying)
Directions:
1. Gather three bowls. In the first bowl, add flour. In the second bowl, beat eggs and water. And in the third bowl, add bread crumbs. Easy, right?
2. With a small scoop (like a small ice cream scoop), scoop the Fully Loaded Smashed Potato Salad and toss with flour, dip into the egg wash and roll into the bread crumbs.
3. Deep fry on 350°F in vegetable or canola oil until golden brown, and place them on a plate with paper towel to drain.
That’s it. What we’ve helped you to create is now tastefully yours!
Now that you’ve visited the “underground world” of all things potato, tell me which is your favorite. Want to talk potato or anything else culinary or food science related? You can reach out to me at
[email protected] or on
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Photos courtesy of the United States Potato Board