All About Potato
Potatoes are starchy tubers that form the backbone of countless dishes. They bring substance, creamy texture when mashed, crispy edges when roasted, and mild flavor that absorbs seasonings beautifully. A medium potato weighs about 150g and contains 110 calories. From silky mashed potatoes to golden roast chunks, they adapt to nearly any cooking method.
How to Select
Choose firm potatoes with smooth, unblemished skin. Avoid any with green patches, soft spots, or sprouting eyes. A good potato feels heavy for its size. Skip wrinkled ones. For baking, pick evenly shaped potatoes around 200-250g each.
How to Store
Keep potatoes in a cool, dark spot around 7-10°C. A pantry shelf or cellar works well. Never refrigerate raw potatoes. Store in a paper bag or open basket for airflow. They last 2-3 weeks at room temperature, up to 2 months in ideal conditions. Keep away from onions, which speed spoilage.
How to Prep
Scrub potatoes under cold water with a vegetable brush. For mashing, peel and cut into 2.5cm chunks. For roasting, leave skin on and cut into 3cm cubes. Soak cut potatoes in cold water up to 2 hours to remove excess starch for crispier results. Pat completely dry before cooking.
Flavor Pairings
Potatoes love fat. Butter and olive oil are classics. Garlic and onion add depth. Fresh herbs like rosemary, thyme, and dill brighten earthy flavors. Cheese melts beautifully over hot potatoes. Indian curries use potatoes with cumin, turmeric, and coriander. Try them with bacon, sour cream, or sharp cheddar.
Cooking Tips
Boil potato chunks 15-20 minutes until fork-tender. Start in cold salted water for even cooking.
Roast at 220°C for 35-45 minutes, flipping once. Toss with 2 tablespoons oil per 500g potatoes.
For fluffy mash, use a 3:1 ratio of potatoes to dairy. Add butter first, then warm milk.
Par-boil roast potatoes 8 minutes before roasting for extra crispy exteriors.
Varieties
FAQ
Can I eat potatoes with green spots?
Cut away all green areas plus 1cm extra before cooking. Green spots contain solanine, a bitter toxin. Small amounts won't harm you, but eating several green potatoes can cause nausea. When potatoes produce more than 20mg solanine per 100g, they taste unpleasantly bitter. Store potatoes in darkness to prevent greening.
Why do my roasted potatoes turn out soggy?
Moisture is the enemy of crispy potatoes. After cutting, soak in cold water 30 minutes to remove surface starch. Drain and dry thoroughly with kitchen towels. Preheat your baking tray in a 220°C oven. Use 2-3 tablespoons oil per 500g potatoes. Space them apart on the tray. The sizzle when they hit the hot oil creates that golden crust.
What's the best potato for mashing?
Russets make the fluffiest mash due to their 20% starch content. Yukon Golds create denser, creamier mash at 15% starch. Never use waxy red potatoes. For 1kg mashed potatoes, use 100g butter and 200ml warm milk. Rice or mill hot potatoes immediately. Cold potatoes turn gluey when mashed because the starch molecules have set.
How long do cooked potatoes keep?
Refrigerate cooked potatoes within 2 hours. Store in airtight containers up to 5 days at 4°C or below. Mashed potatoes keep 3-4 days. Freeze portions in zip-lock bags up to 12 months. Thaw overnight in the fridge. Reheat to 74°C internal temperature. Discard any with off odors or mold.
Recipes with Potato
Creamy Corn and Split Pea Chowder
1 hr
Hearty Corned Beef and Cabbage Stew with Farro and Dill
1 hr 5 min
Hearty Vegan Curry with Chickpeas and Beans
30 min
Fresh Pea and Mint Soup with Buttermilk
30 min
Red Lentil Curry with Coconut Milk and Aromatic Spices
40 min