Potato Categories & Characteristics
My first Rocky Mountain gardening success was the unpretentious potato.
I could not kill ’em.
I do not know why I had never grown a potato before, but I did not know just how delicious, how downright juicy a homegrown potato can be.
My favorite food to preserve is also–you guessed it–the potato. But I have written about that before.
How do you shop for potatoes? Do you grab the ones on sale, the ones that look…perky? Color, preference, or intended use? I think my previous potato purchasing power was wasted on the assumption that it simply did not matter–but oh, it does!
Which potato you choose will affect the outcome of your potato recipe. If planting potatoes in this year’s garden, knowing which ones make the best potato storage will help you choose the variety to grow in the first place.
Basically, you need to know this: The starch content determines the right potato for the job. A starchy potato falls apart. That is perfect for mashed potatoes. A starchy, fall-apart potato will also absorb butter and cream best. If you use the right tool for the job–a potato ricer–you will get an even consistency and you will bring air into them as you mash them for the creamiest comfort food EVER. Gnocchi, dumplings or any other potato-stuffed creation should be prepared with a high starch potato for the best results. A good french fry needs a starchy potato for the same reasons.
On the other hand, a salad potato needs to hold together well. A red potato, with a lower starch content, is a good choice. Also, if you plan to dehydrate potatoes for potato storage I recommend a low- to medium- starch potato if you can help it. Since you will have to peel and slice the potato after boiling, you want it to hold together well when cooked to the center.
Okay, so now you want to know exactly what the potatoes are on your shelf! Watch this excellent (as always) video from America’s Test Kitchen–the kiddos will be filling water glasses for the experiment before the video is even over, and you will know what you have.
Enjoy,
Chaya
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