Product Search
         

Food and Cooking Tips

Potatoes

General Information

Moisture can cause potatoes to prematurely decay, so they should not be washed prior to storing. They should be stored in a cool, dark place, but refrigerators are too cold, turning the starch in potatoes to sugar, causing discoloration (they will turn dark when cooked) and changes in their taste (too sweet). The most ideal storage temperature is about 50 degrees Fahrenheit. If they are exposed to too much light, green spots will appear, and their taste may turn bitter. Potatoes may look tough, but they bruise easily. If kept in too warm an environment, potatoes will sprout, shrivel, and lose nutrients. See potato peelers, French fry cutters, mashers, ricers, bakers, and more, in our Potato Tools Section.

Types of Potatoes

Russet: Uses include baking, frying, mashing, roasting and boiling.
Good quality Russet potatoes will be firm, have a net-like texture to the skin and russet-brown coloring. They should have few eyes, and those few eyes should be shallow. Avoid potatoes that are soft, wrinkled, have any sprouts, have cuts in the skin or are green-tinted. Prolonged exposure to light causes greening and makes the potato taste bitter. Any green areas should be cut off before using (The rest of the potato is fine).

Red Potato: Uses include Baking, roasting and frying.
Good quality white potatoes will be firm, smooth skinned and have bright white or cream coloring. They should have few eyes, and those few eyes should be shallow. Avoid potatoes that are soft, wrinkled, have cuts in the skin or are green-tinted.

White Potato: Uses include Baking, frying, boiling, roasting. Once boiled, they are excellent for potato salad.
Good quality white potatoes will be firm, smooth skinned and have bright white or cream coloring. They should have few eyes, and those few eyes should be shallow. Avoid potatoes that are soft, wrinkled, have cuts in the skin or are green-tinted.

Sweet Potato: Uses include baking, boiling, steaming and candying.
Selection: Good quality sweet potatoes will be firm and smooth skinned. They should have few eyes, and those few eyes should be shallow. The coloring is tan to light-rose. Avoid potatoes that are soft, wrinkled or have cuts in the skin. Sweet potatoes with white streaks or spots on the inside will be pithy.

Yam: Uses include baking, boiling, steaming and candying.
Good quality yams will be firm and smooth skinned. They should have few eyes, and those few eyes should be shallow. Yams may be colored purple, deep red and/or bright orange. Avoid yams that are soft, wrinkled or have cuts in the skin. Yams with white streaks or spots will be pithy on the inside.
Yams and Sweet potatoes can be most easily differentiated by color. Sweet potatoes are colored similarly to true potatoes, while yams are darker and more vibrantly colored.
There are no true "yams" commercially marketed in the United States. Product labeled as yams are really sweeter varieties of sweet potato. True yams weigh up to eight pounds, have white to yellow flesh, and are native to Africa.

2006 Niftykitchen.com. No commercial use or reprints without written consent, except for linking to this page, which is encouraged.




No contract, no credit check. Boost Mobile gives you choices. Pay by the month or day.

Return to APPLIANCES Directory
HOME l PRODUCT DIRECTORY l HEALTHY COOKING l SEEN ON TV PRODUCTS l GIFT SHOP l CLEARANCE SHOP
APPLIANCES l COFFEE MAKERS l COOKBOOKS l COOKWARE AND BAKEWARE l DINNERWARE
DECOR, FURNITURE AND STORAGE l ISLANDS AND CARTS l KITCHEN TOOLS l KNIVES l SERVERWARE
FOOD AND COOKING TIPS l FREE RECIPE l FAQ l CONTACT US l SITE MAP
What Else Can We Offer? EMail What You Want Us To Carry!

  Powered by Netgateway.  Copyright © 1999-2001 Netgateway Inc.  All rights reserved.