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Potato Basics Give Your Family More of the Good Stuff! $hop and $ave Potato Basics Types of Potatoes s are a good sou tatoe rce < Choose clean, smooth, firm Po of Although there are more than and vitamins potatoes with no cuts or sium C an 200 kinds of potatoes sold in as d B ot 6 the United States, most belong bruises. p . to one of these groups: < Avoid potatoes with sprouts Russet or green skin. – medium < Potatoes are generally to large ovals available year round. Buy what with brown skin you can use within a few weeks and white to pale yellow flesh. for best quality. Flesh becomes fluffy when < Potatoes are also available in cooked. Use for fluffy mashed frozen or canned forms. or baked potatoes. Red – small to medium round or oval shape. Red skin Potatoes are is thin and smooth; naturally free of fat, flesh is white to yellow. Flesh sodium, and stays moist and smooth or cholesterol. “waxy” when cooked. White – small to medium round to long shape with thin, light tan skin and Potatoes keep best where it is: white flesh; flesh holds its tore Wel 1. Cool, but not refrigerated - shape well after cooking S l Cooler temperatures help potatoes Yellow – small to ste Les last longer. Avoid refrigeration large; round to Wa s because it may change the taste and oblong; light cause a gummy texture. tan to golden Wash potatoes just before cooking – 2. Well ventilated – Use paper bags scrub gently under cool running water. skin; yellow or plastic bags with holes that allow to golden Sprouts show that the potato is trying air flow but keep potatoes from flesh. Slightly sweet to buttery to grow. If a sprouted potato is still shriveling. flavor when cooked. Dense, firm, cut the sprouts away before 3. Dark – Potatoes exposed to light creamy texture. cooking. can develop a green color and a Freezing cooked potatoes at home is toxin near the surface. Green parts not recommended because of texture will have a bitter taste; cut them off changes. before cooking. This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP). SNAP provides nutrition assistance to people with low income. SNAP can help you buy nutritious foods for a better diet. To find out more, contact Oregon SafeNet at 211. USDA is an equal opportunity provider and employer. ©2016 Oregon State University Extension Service offers educational programs, activities, and materials without discrimination based on age, color, disability, gender identity or expression, genetic information, marital status, national origin, race, religion, sex, sexual orientation, or veteran’s status. Oregon State University Extension Service is an Equal Opportunity Employer. Cooking with Potatoes Go to FoodHero.org Parmesan Roasted for easy, tasty Cheesy Potato Soup potato recipes Potatoes Ingredients: Ingredients: 1 medium onion, chopped (about 1 cup) 3 cups potatoes cut in 1-inch pieces ¼ cup celery, chopped 2 teaspoons oil 1 teaspoon oil ¼ teaspoon each salt and pepper 2 cups potatoes, peeled and diced bite size ½ cup Parmesan cheese, shredded or grated 2 cups chicken broth pepper Directions: ¼ teaspoon 3 Tablespoons cornstarch 1. Preheat oven to 400 degrees. 1½ cups nonfat or 1% milk, divided 2. In a large bowl, toss potatoes with oil, salt cheddar and pepper. 1 cup (4 ounces) reduced-fat cheese, shredded 3. Place potatoes in a single layer on a large bacon bits bacon baking sheet. 1 Tablespoon or 1 slice , cooked and crumbled 4. Roast 25 minutes; sprinkle with cheese; roast 5 to 10 minutes more. Serve warm. Directions: 5. Refrigerate leftovers within 2 hours. 1. In a large saucepan over medium-high Makes about 3 cups heat, sauté onions and celery in oil until Prep time: 10 minutes onions are clear. Cooking time: 30 to 35 minutes 2. Add the potatoes, broth, and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 to 25 minutes or until the potatoes are tender. 3. In a small bowl, stir together cornstarch and ¼ cup of milk until smooth. Add Keep Potatoes Low Fat remaining milk. Stir into the potato mixture. < Top baked potatoes with plain yogurt or 4. Cook and stir until thickened and heated fat-free sour cream, cooked or raw veggies, through, about 5 minutes. Do not boil. or cooked beans. 5. Remove from heat. Stir in cheese until < Make baked oven “fries” rather than melted. Top with bacon bits. Serve warm. frying potatoes in fat. 6. Refrigerate leftovers within 2 hours. < Use potato cooking water, low-fat milk or buttermilk in mashed potatoes. Makes about 6 cups Prep time: 10 minutes Cook time: about 40 minutes When kids help make healthy food, they are more likely to try it. Show kids how to: < scrub potatoes with a brush under cool running water. < use a vegetable peeler. < measure and stir ingredients..
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