Back to basic with Us potato , Part one ..

BACK TO BASICS:

So here i am with those US producer at one of the show cooking first before the recipe a bit of Info,.. For every one ...

POTATO COOKING

Practical cooking class on “How to prepare various potato dishes”

Western People love potatoes; mashed, roasted, or baked. And rightly so, as the potato is a nutritional powerhouse, loaded with fiber and essential vitamins and minerals. 

Consumers are often surprised to hear that a medium-sized, 5.3 ounce potato is:

A great source of vitamin C

An excellent source of potassium when eaten with the skin

Only 100 calories

Less than 10 percent of the daily value of carbohydrates

A good source of fiber when eaten with the skin

HANDLING AND STORAGE OF POTATOES

Potatoes are pickier than most other vegetables about how they are stored. If you're not careful, they can sprout, sweeten or shrivel.

Avoid rinsing potatoes before storing

Place potatoes in a brown paper, burlap or plastic bag with holes in it.

Store in a cool, dark, dry place. The potatoes are sensitive to light, temperature as well as humidity. A root cellar is the best storage option.

Make sure the temperature in the area is about 45 to 50 degrees F and well ventilated. Don’t store potatoes in the refrigerator, or they will become too sweet.

Avoid storing potatoes with onions because; when close together, they produce gases that spoil both.

Store potatoes no longer than 2 months if mature. If they are new no longer than 1 week.

Check on them occasionally and remove those that become soft or shriveled, as well as those that have sprouted.

Tips & Warnings

Potatoes sprout as a result of exposure to light or warm temperatures.

Avoid freezing uncooked potatoes.

Sweet potatoes, although they appear similar to other potatoes, are actually much more delicate. Store sweet potatoes for a maximum of 1 week.

Year after year, potatoes remain the #1 side dish in the Western foodservice. You've experienced their profit power. You know that baked, mashed, roasted or fried, they have the remarkable ability to sell whatever you serve them with, enhancing presentations and adding value and appetite appeal. So now, let's talk about today's potatoes-and how, now more than ever, they can put you at the forefront of menu trends.

As the demand for lighter, healthier menu options and bold global flavors continues to grow, more and more chefs are turning to America's favorite vegetable as the perfect canvas for menu innovation.

Why? Because potatoes are a familiar, comforting foundation that can stand up to today's big flavors and eye-catching presentations. They're available in all kinds of exciting new varieties. And they have a remarkable nutrition story to tell.

Your customers love potatoes, and they demand health, variety and novelty. Now, they can have it all. These fresh ideas for potatoes from some of today's top menu innovators show you how.

When it comes to potatoes and health, it's all about perception and reality. The reality is that they fit easily into current dietary guidelines for healthy eating. And the U.S Potato Board is working overtime to make sure your customers get that message.

Our "spokes-spud," Healthy MR. POTATO HEAD®, has given millions of Americans the skinny on potatoes and nutrition-through everything form school programs to national media tours with cooking and diet experts, retail displays, consumer recipe brochures, and much more.

And on the foodservice side, we offer recipes, promotional partnership opportunities and high impact point -of -sale materials to help you promote healthy potato menu options

Potato varieties

America's potato growers are constantly working to bring new specialty potato varieties to market. And that's good news for you and your menu. From brown and gold to red, white and blue, today's potatoes come in more colors, shapes, sizes and flavor profiles than ever. Easy to store and handle, they're one of the most versatile, popular, and high-margin staples you can menu



Purple potato

Russets

This is the most widely used potato variety in the United States. A large majority is grown in the Northwest. These are available year-round. These potatoes are high in starch and are characterized by netted brown skin and white flesh.

Russets are light and fluffy when cooked, making them ideal for baking and mashing. They are also wonderful for frying and roasting.

White

Grown and used most often in the Eastern United States, these potatoes are available year-round. Round and long whites are medium in starch level and have smooth, light tan skin with white flesh. They are creamy in texture and hold their shape well after cooking.

Regarded as an all-purpose potato, the ultra-versatile round white can be used in most potato preparations.

Yellow

Yellow flesh potatoes are very popular in Europe and increasingly popular in the United States, although they are still not grown in large quantities. They are available in late summer and early fall.

They have a dense, creamy texture, and their golden color allows you to use less or no butter for lighter presentations

Red

Red potatoes are available mostly in late summer and early fall. They are characterized by their rosy red skin and white flesh. They have a firm, smooth and moist texture, making them well suited for salads, roasting, boiling and steaming.

Round reds are often referred to as "new potatoes"; however, technically, "new" refers to any variety of potatoes that is harvested before reaching maturity.

Blue & Purple

Blue and purple potatoes originated in South America and are a specialty variety not widely cultivated in the United States. They are most available in the fall. They have a subtle nutty flavor and flesh that ranges in hue from dark blue or lavender to white.

Microwaving preserves the color the best, but steaming and baking are also favorable methods of preparation.

Fingerlings

Firm, waxy and flavorful, these small, slender potatoes are finger-sized (2-4 inches in length) and come in different shapes. Varieties are grown in every color - red, gold, yellow and purple - with flavors that run the gamut of their larger cousins.

Mix and match fingerlings with other baby vegetables or use to compose small plates, unique sides and salads.