About Fresh Washington Potatoes

THE SPUD SYLLABUS All About Fresh Washington Potatoes

Nutrition today. Good health tomorrow.® All About Fresh Washington Potatoes 2 P that thespudhasfounditsplace. upper MidwestandinCalifornia,butit’s intheNorthwest menuthat doesn’tfoodservice featurepotatoes. potatoes, fries,hashbrownsandmore.There’s hardlya etable. We eat126poundsperpersonyear-asbaked the worldand,notsurprisingly, America’s favoriteveg- ciation acrosstheAtlanticandUS. when Irishimmigrantscarriedpotatoappre but thetruepopularityofpotatoesbegan French friesintheWhiteHouse, toes arecalled“Parmentier.” menu itemswhichincludepota- preparations. To thisday, many ed anamazingarrayofpotato them toLouisXVIandcreat- A. Parmentier, championed the eliteafterapharmacist,A. theybecamehotitemswith peasant food, tubers toitstables.Althoughfirstconsidered about potatoes’membershipinthenightshadefamily, took New Hampshire. first permanentpotatopatcheswererecordedin1719 with settlerstotheJamestowncolonyin1621,and thepotatotoIrelandin1589. other deeds,introduced potatoes inNorthernSpain.SirWalter Raleigh, among home withthemattheendof16thcenturyandgrew thanks totheirhigh-altitude,chillyenvirons. their spudsbytheearliestknownformoffreeze-drying, Andes in2,000orsoBC.Amazingly, theIncaspreserved their cultivationandharvestbytheIncashighupin the world? russetpotatogrowingregion in Basin themostproductive What makescentralWashington State’s ColumbiaRiver AND THEGROWERS IT’S THEGEOGRAPHY or fingerlingpotatoes. sumed asfreshrusset,white,red,yellow/gold,purple/blue potato chips.Theremaining13percentofthecropiscon- and processed intofrozenanddehydratedpotatoproducts Approximately 87percentofWashington potatoesare tion andhasthehighestyieldperacreinworld. potatoes intheUS,leadsnationFrenchfryproduc- expertise ofWashington’s scientist-farmers doestherest. ditions foranassortmentofpotatovarieties,andthegrowing area ofNorthwestWashington combinetocreateperfectcon- tion, countrytocountry. Ancientdrawingstellof years, travelingtheglobefromcivilizationtociviliza- formankindthousandsof otatoes havebeenfood Potatoes growcommerciallyintheNortheast, Potatoes arenowthemostimportantvegetablein Thomas Jeffersonserved Europe, aftersomeearlyandmistakenconcerns Spuds madethejourneybackacrossAtlantic Spanish explorerstoSouthAmericatookplants Washington growsmorethan20percentofallthe The soilandweatherofCentralWashington andan - toes: These practicesleadtoW many factors: techniques. tainable cropmanagementpracticeandnewproduction potatoes. InthepotatogrowingregionofCentral create perfectconditionsforred,white,yellowandblue into PugetSound,themildmarineclimateandrichsoil and theCanadianborder, wheretheSkagitRiver runs fect intextureandcompositionforgrowingpotatoes. down byancientlakesandwaterwaysprovidefieldsper- optimum conditions.Additionally, fertilesoildepositslaid amount ofwaterandnutrientstoeachfield,resultingin Columbia Rivermeansgrowerscancarefullycontrolthe Columbia BasinReclamationProjectandmighty rainfall isseveninchesorless.Irrigationwaterfromthe cloud coverandrainfromthePacificOcean,soannual TheCascadeMountainsblocktheheavy toes itproduces. area. Themoresunapotatoplantabsorbs,thepota- cool nightsduringalongergrowingseasonthananyother 6. .W 5. 4. 3. 2. Favorable soil 1. production ofhighsolidsrussetpotatoes: Potato expertsagreeonsevenidealconditionsfor Controlled irrigation Proper temperatureduringgrowingseason 150+ daygrowingseason Day length/latitudeadvantage So, whatmakesapotatogreat?Acombinationof In theSkagitValley growingregionbetweenSeattle The tiltoftheglobecreateslongwarmdaysand • • Consistentsizeandshape • Conscientiousfarming,handlingandstorage • • Ongoingresearch • arm days/coolnightsduringbulkingperio Great flavor Healthy skinandflesh Growing conditions Washington meets orexceedsthemall. among thenation’s leadersinadoptingsus- they arethestewardsofprecious the perfectpotato.Theyknow dards theyhavesetforgrowing ers takeprideinthehighstan- ing allotherstates. 60,000 poundsperacre,surpass- harvests canyieldapproximately Washington’s ColumbiaBasin, resources -therichsoilsand Northwest. Thesegrowersare abundant waterofthePacific ashington’s highqualitypota- Washington Statepotatogrow- d WASHINGTON STATE POTATO COMMISSION 3 , , are also described as • content Starch • content Moisture Two important qualities of each variety determine Two The size of the starch granules, as well as the the starch granules, The size of High starch/low moisture Russet Burbanks are pre- dern handling and storage procedures. ashington grows the perfect potato for almost every ashington grows the perfect potato for SEASONALITY potatoes Thanks to modern storage buildings, Washington of new are available all year ‘round, with the exception harvest. Most potatoes, which are sold immediately after other October, russets are harvested in August through depending upon location. varieties earlier, SELECT THE RIGHT SPUD W are grouped fresh or processed use. Potato characteristics by shape and by use. by skin color, by variety, the best way to prepare it. These are: High starch/low moisture potatoes varieties average russet having high solids. Washington 20-23 percent solids and are best for baking, mashing, frying or pureeing. The cooked potato is described as dry ture. The amount of solids is measured by specific gravity by specific is measured of solids The amount ture. Thus is in the potato. water how much indicates which = high specific gravity (more dry matter) high solids gravity or 20-23 percent and up specific (1.080 - 1.089 solids). potatoes the texture of the starch, determines amount of The large cells or granules of high when they are cooked. absorb moisture, swell and burst, starch potatoes (russets) - perfect as baked or mashed pota- becoming dry and fluffy low starch red varieties (also toes. The granules of are more dense and hold their shape described as waxy) right for boiling. Medium starch or through cooking - just (yellows and whites) can be cooked all-purpose potatoes by most methods. RESEARCH State Research programs through USDA, Washington to assist University and other groups continue growers in growing better quality potatoes Washington’s working and increased yields. Researchers are constantly new varieties, on improving varieties and evaluating and improving studying techniques to keep plants healthy mo fluffy and mealy. This is because the large starch granules fluffy and mealy. absorb the internal moisture as they cook, then expand and burst, creating the mealy texture that results in fluffy baked potatoes, light mashed and pureed potatoes and crisp-outside-fluffy-inside French fries. ferred for French frying because their low sugar content keeps them from discoloring as they fry and because starch on the surface of the cut potatoes expands with the heat ubers T Flowers , actually comes from the name of a turning Starch and moisture content are key potato charac- Starch and moisture content are key potato and low mois- High starch potatoes have high solids They plant “seed pieces,” tubers cut into smaller “seed pieces,” tubers They plant climates begins in early July, Harvest in the mildest to packing haul the potatoes from the field Trucks of the field, Some potatoes are marketed directly out

teristics. The amount of each in a particular potato vari- teristics. The amount of each in a particular ety determines the best cooking method. fork used to harvest potatoes. ) is a tuber, the thickened The potato (Solarum tuberosum) is a tuber, especially designed underground stem of the potato plant, a familiar term by nature for the storage of starch. Spud, for the tuber POTATO SCIENCE POTATO pieces, in the spring. The pieces come from growers who come from growers the spring. The pieces pieces, in Hygienically maintained and certified stock. sell inspected harmful plant bacteria from getting to equipment prevents potato seedlings the cutting. Young the seed pieces during after planting and small tubers begin emerge a few weeks another month. to take shape within complex diggers through the when tractors pull large, from their rows and separating them fields, lifting potatoes Harvest continues on all vari- from the withered vines. eties into October. sorted, washed sheds, where they are checked for quality, on page 6) and graded for size and shape. (See Grades temperature, others go into state-of-the-art storage where carefully controlled lighting, humidity and ventilation are and main- to maintain solids content, prevent sprouting potatoes As a result, top quality Washington tain quality. are available all year around. FROM THE GROUND UP GROUND THE FROM based on the growers select varieties potato Washington’s in the pot final use, and the potato’s growing conditions plate. and on the

Stems Leaves All About Fresh Washington Potatoes 4 variety New Potatoes smooth, creamyandmoist. remain firmandwaxy. Thesepotatoesaredescribedas when cooked.Theircellsdonotseparateandswellbut Lower starchpotatoes(reds,yellows)absorblesswater pieces holdtheirshapethroughthecookingprocess. baking potatoes. pound cartons.Russetsarealso sometimescalledbakersor more!) to6ouncesandarepurchased bycountin50- shallow eyes.Russetsrangefrom heftyone-pounders(or roasting. forfryingor potato forbakingandmashing,alsogood is highinstarch(solids),whichmeansittheperfect is themostwidelyusedvarietyinUS.Itswhiteflesh The russetisnamedforitsnettedreddish-brownskinand RUSSETS eties forfresh(tablestock)usage. andforchips. potato products for processingintofrozenFrenchfries,dehydrated Northwestern Washington, someforfreshusageandmany in CentralandSouthWashington, somein texture andpresentation. color, harvesting,yield,grade,cookingmetho demands: soil,temperature,pestresistance,size,skin Potato varietiesaredesignedtomeetgrowingandculinary FOR FRESHUSE W those preparationswhereit’ boiling, steaming,braising,stewing,insalads,slicesand toes Low tomediumstarch/highmoisturepota- spring andsummermaydarkenwhenfried. tent duringstorage,sothosecomingoutofstorageinthe absorption duringfrying.Norkotahsincreaseinsugarcon- lower solidsthanBurbanks,sohavetobewatchedforoil Early seasonRussetNorkotahs,thoughlight-frying,have internal moisturecontentturnstosteamastheycook. from highmoisturevarieties(reds)golimpbecausethe The resultisacrispskinwithfluffyinterior. Fries made and driesthesurfaceasitabsorbswaterfrompotato. soon afterharvest,boiled,steamedorroasted. identified asnewpotatoes.Newpotatoesarebestused peeled. Smallroundredpotatoesareoftenmistakenly Whites, Y Russets Reds ASHINGTON VARIETIES are frequentlydescribedaswaxy A russetislong,slightlyrounded andhasonlyafew Washington growersrecommendthefollowingvari- Washington growsmultiplepotatovarieties-some Variety . Theirskinistender, andtheydonotneedtobe losAll-purpose ellows are freshlyharvestedtinypotatoesofany s importantthatthepotato Bake, mash,Frenchfry Boil Cooking Method and arepreferredfor d, flavor, tent quality russet knownforitslargesize,highyieldsandconsis Ranger Russet goo solids asotherrussets,makingthemall-purposepotatoes- ads. and incasseroles(scallopedaugratin),soupssal- preparations: boiling,steaming,mashing,baking,roasting have lessstarchthanrussetsandworkwellinavarietyof white fleshwithfewandshalloweyes.Thesepotatoes whites. Theyhavesmoothwhiteoroff-whiteskinsand W WHITES in 2000,andalsoagoo Gem Russet—thenewestrussetonblock,released mashing andalmostallotheruses. forfryingfrom45°Fstorage,bakingand solids, good percentage ofGradeNo.1s.TheGemRussetishighin light tomediumrussetedskin,highyieldandwitha quality forfreshandprocessing.Itisalongtuber, with and itmaybepossibletorequestthemfrompackers. try, butisalsowellsuitedforbakingandfrying. Ranger isgrownmostoftenfortheprocessingindus- ashington State produces bothroundwhitesandlong ashington Stateproduces d forbothmashingandbaking. Other russetvarietiesareoccasionallygrown, . Becauseofitssizeandhighsolids,the during frying.Norkotahsarenotashighin starch turnstosugarandtheymaydiscolor but afterseveralmonthsofstoragetheir Norkotahs areacceptableforFrenchfrying, grade. Earlyseason(fallandwinter) and alwayshasahighpercentageofNo.1 to thatisconsistentinsize,shapeandcolor Russet Norkotah fries. goestoprocessing forfrozen production its qualitiesasaFrenchfrythatalmostall Russet Burbank fries lent freshorcommerciallyfrozenFrench content. Ithashighsolidsandmakesexcel- lent storagevarietyduetoitslowsugar ance andexcellentquality Nooksack —knownforitsgoo (right) —along,slightlyflattened White Rose some slightcracking. fries. Itssmoothwhiteskinmay have the perfectshapefromwhich tocut Cascade —moreoblong,makingit eyes andwhiteflesh. flattened withsmoothskin,deeper d-looking potato,withexcellent — large,longandslightly (left) —soesteemedfor (left)— ahandsomepota- . Itisanexcel- d appear- - Yellow Finn — flattened W REDS ASHINGT shape with deep eyes, slightly These round, waxy potatoes, sweeter than Yukon Gold. A which range in size from 1 superb all-purpose potato.

inch in diameter to 2 1/2 ON ST Provento — round to oval and medium to large in size, inches or larger (See Grades this yellow potato has light yellow flesh and is of consis- on page 6), have smooth red skins and white flesh. They tently good quality for a variety of preparations. A are lower in starch than russets or whites, have a firm tex- TE POT ture and are good for boiling, roasting, steaming and in casseroles (scalloped and au gratin), soups and salads. BLUE/PURPLE AT They should be firm and smooth-skinned, with bright red Blue potatoes originated in the motherland of all potatoes O COMMISSION color and just a few shallow eyes. Reds are sold by size (A, - South America. They are a specialty potato, grown in B or C - see Sizes on page 6). Washington’s fertile Skagit Valley. Blues are sold by size, Chieftain — an attractive high yield variety, oblong to mostly A. round, smooth with medium red skin and white flesh, All Blue and Russian Blue — which doesn’t darken as quickly after peeling. very similar - oval with thin, Norland (above right) — oblong, smooth, slightly flat- deep purple skins and flesh. tened and medium red smooth skin with shallow eyes. It Their texture is much like a rus- is preferred for unpeeled preparations because of its bright set, so they are good to bake or skin color. This low starch potato is good in salads and for mash, French fry or even make frying, mashing and boiling. chips, but they also can be steamed or boiled. The color will Red La Soda (above left) — round to oblong and slightly lighten some as they cook. flattened in shape with medium deep eyes. The La Soda’s skin is smooth and a deep red at harvest but the color FINGERLINGS tends to fade with time. Its flesh is white. It is low in solids (specific gravity) and perfect for boiling. These small slender elongated potatoes are indeed finger- sized (2 - 4 inches), but the name actually is of German TM Klondike Rose (above center) — an all-purpose potato origin and refers to fish. Fingerlings are the new darlings grown in Washington since about 1999, with a smooth on sophisticated menus. They are waxy, firm and flavorful. red skin and oval rather than round in shape. The flesh is golden, which sets it apart from the rest of the red family. Russian Banana (right) — tapered with The skin turns brown with baking. Steamed, boiled, smooth tan-cream skin and butter-colored flesh, mashed or sautéed, the Klondike Rose is especially buttery which keeps its color through cooking. It has and flavorful. fine and firm texture and can be steamed, baked or boiled and is good in salads. Idarose — round, with a bright red skin, this potato is high yielding, good looking and consistently high in qual- Ruby Crescent — reddish, somewhat tough skin and yel- ity. Prepare as for other reds. low flesh with a distinctive ruby crescent at its heart. Waxy and good for steaming, or boiling. Better flavor YELLOWS when served hot. These golden skinned and fleshed potatoes are becoming PURCHASING POTATOES more and more popular, both for their color, dense creamy texture and buttery flavor. Yellows are excellent for bak- Whatever the variety, look for potatoes that are firm, ing, boiling, mashing or roasting. They are sold by count, smooth and fairly clean. Avoid those with wrinkled or although some larger ones may be described as baker or wilted skins, soft dark areas, discoloration, cut or bruised premium. surfaces or greening. When purchasing potatoes consider: Yukon Gold — oval, sometimes flattened with yellow • Storability skin, shallow pink eyes and yellow flesh which retains its • Menu use color when cooked and is a darker yellow than Yellow • Cooking method Finn. Yukon Golds are high yielding and produce a high • Plate presentation percentage of size A (largest), the most desirable size. • Flavor They can be baked, boiled or French fried. • Color Then specify by: •Variety • Size • Grade • Number of (50-pound) cartons 5 All About Fresh Washington Potatoes 6 be afew6-ounceand10-ouncepotatoes. carton of100countpotatoes(8ounceseach)theremay long asthetotalweightis50pounds.Forexample,ina are70sand80s. sizes forfoodservice count to120per50poundbox.Themostpopular Washington russetscomeintensizes,ranging from35 SIZES meat orfish,specify: a 10-to12-inchplatewith6-8-ounceportionof For example,for140bakedpotatoes,eachtobeservedon outside appearanceisnotasimportant. for example,canbeNo2,since theywillbepeeledand important, areusuallyspecifiedasNo1. indicate overallqualityofthepotatoes. free fromfreezing,blackheart,diseasesandinjury. ness, cleanliness,maturationandshape.Potatoesmustbe varietal characteristics(skincolorandthickness),firm- dards ofquality, establishedbyUSDAanddetermined Potatoes aregradedjustafterharvest.Gradesstan GRADES mum 1inchindiameter. diameter ounces inweight.SizeBsrun11/2to21/4inches have aminimumdiameterof17/8inchesandareabout6 Carton CountSizeData(Russets) three sizes-A,B,andC,measuredbydiameter oaoPtte nRneo egt Average Rangeofweights Potatoesin Potato 2 1 2 - z 6.5oz. 7.3oz. 8.0oz. 4-8oz. 5-9oz. 6-10oz. 123 - 117 113 - 107 103 - 97 120 110 100 ie5 b atnalwduncooked weight allowed 50lb.carton size 07 381 z 10.0oz. 11.5oz. 13.0oz. 16.0oz. 8-13oz. 9-15oz. 10-16oz. 87 12-19oz. 83 22.0oz. - 77 73 - 67 90 63 - 57 80 15oz.andover 53 - 47 70 60 38 - 33 50 40 35 The sizeswithinasingleboxmayvaryslightlyas Potatoes whichwillbepeeled andcut,formashing, Potatoes forbaking,whereappearanceandshapeis USDA potatogradesare: Grades areimportantpurchasingguides,sincethey Washington whites,reds,yellowsandbluescomein • USNo.1 • , andCs,sometimescalledcreamers,areamini US No.2 Washington Norkotahs,70count, 7-4 5o.adoe 19.2oz 15oz.andover 43 - 37 Grade No.1,2(50-lb.)cartons 371 z 9.0oz. 7-12oz. 93 - . SizeAs - - can beharmfultoeat.T which givesabitterflavorand,inverylargequantities, ofchlorophyll) greening(actually theproduction produce Potatoes toBeFrenchFried. properties. Thereisoneexception-seeStoragefor starch tosugar shriveling; colderthan42°Fencouragetransformationof Temperatures warmerthan45°Fencouragesproutingand Here’s why: affect quality. andgasesthat cially onionsastheymaytransferodors covered cartonsandonpalletsforaircirculation. preferablyinclosedor away fromstrong-smellingproduce, below) inacool(42-45°F),dark,well-ventilatedarea, their quality. The rightstorageconditionswillhelppotatoesmaintain STORAGE size/count, numberandconditionofboxes. At receiving,checktheshipmentagainstspecsforvariety, HANDLING Trim offanysprouts andpeel • Wash wellinwarmrunning • PREPARATION best Frenchfries,W Storage forPotatoesTo BeFrenchFried. before preparation.Discardverygreenpotatoes. late fall/earlywinterarebestforfresh-cutFrenchfries. them greasywhencooked.Potatoesoutofstorageinthe dark, caramelizeandsoakupthecookingoil,making example) thestarchturnstosugarandfrieswillturn (inarefrigerator, for stored attemperaturesbelow45° stored at45°-50Ffromharvestuntilreadytouse.If any greentinged portion. gent. washer WITHOUTdeter- and runthroughthedish- arranged flatindishracks tender potatoes gently-theirskinis break theskin.Scrubnew vegetable brush.Donot water andscrubwithclean Keep theminthedark.Storagedirectlightcan Store awayfromotherfruitsandvegetables,espe- Store potatoesforallusesexceptFrenchfrying(see DONOTwashpotatoesuntilreadytopeelor • HANDLEcarefully-potatoescanbruise • DONOTfreeze • DONOTrefrigerate • • Handle with care-donotthrowordropboxesas • Avoid greentinged,sproutedorbruisedpotatoes. • Move immediatelyintoproperstorage. prepare potatoes canbruiseeasily. . Potatoescanbe , whichchangesthetasteandcooking ashington russetpotatoesshouldbe rim orpeelsmallgreenspots For thevery WASHINGTON STATE POTATO COMMISSION 7 Keep in a fork and the inter- fork and the nal temperature reaches 210°F. warming drawer or under a heat lamp for no more than 20 minutes before serving. Wrapping potatoes in foil . . Cover tightly or close steamer. . Cover tightly or close steamer. o serve, cut cross in top, then squeeze ends and o serve, cut cross in Convection Steamer - Potatoes to be steamed Steam until tender Larger potatoes will take longer to cook. Those longer to will take potatoes Larger T cooking does help hold temperature, but will also cooking does help hold push to center. Fluff center with a fork. Fluff center with a push to center. Pressure Steamer - 25 to 30 minutes for 6 pounds. 40 to 45 minutes for 6 pounds. can be peeled before or after cooking. Scrub well. Place on rack over 1/2 inch boiling water or in steamer tray cooked on a baking sheet may need turning for even turning may need sheet on a baking cooked with a tender when pierced are done if cooking. Potatoes after soften skin. STEAM Blues, Grade No. 1 if served Yellows, (Reds, Whites, No. 2 if peeled, whole and unpeeled, may use Grade sliced or cut) °F for 50 to 55 oil. steam can escape. easier handling. minutes for 90 count. minutes. Conventional Oven - Bake at 425 • each potato several times with a fork so Pierce • in an even layer on a baking sheet for Arrange • • well. Rub each potato lightly with cooking Scrub • Oven - Bake at 375°F for 50 to 55 Convection Cooked potatoes sometimes develop grey/blue/black Cooked potatoes sometimes season changes during the growing Temperature . cooking method sizes and shapes for even cooking water to prevent discoloration they will cook evenly Unless recipe directs otherwise, cook with peels on. with peels cook otherwise, recipe directs Unless BAKE (Russets, Grade No. 1) potatoes in Foil or not? Not! Experts agree that wrapping time and, foil for baking actually increases the cooking skin and flesh because the steam is trapped, makes the soggy BASIC COOKING METHODS potatoes, remember to: When cooking Washington • grade and size best suited to the Select the variety, • Select similar sized potatoes or cut potatoes into similar • Keep pre-sliced or pre-cut potatoes covered in cold • start potatoes in cold water so When cooking in water, DISCOLORATION to will discolor due cut or peeled potatoes Uncooked pink, then may first turn The potatoes the air. exposure to is None of the discoloration then dark gray. brownish, prevent disappears during cooking. To harmful and usually cut potatoes covered with cold water discoloration, keep up to two hours. Holding longer than until ready to use - some of the valuable water soluble two hours will reduce nutrients. trim away the discolored portions. areas as they cool. Just to develop harmless dark spots may cause some potatoes - the potatoes are Just cut out and discard in the center. safe to eat. • • Methods Cooking See Basic (below). All About Fresh Washington Potatoes 8 salad pieces. for a problemformashedorpureedpotatoes,butnotgood tions, returntopotandplace,uncovered,oververylow thoroughly with afork,20to30minutes,dependingonsize.Drain then reduceheatandsimmeruntiltenderwhenpierced to boiling, salt. Heat toes. Add cover pota- completely water to add cold in potand pieces. Put even-sized quarters or Cut into Scrub well. cut) unpeeled, mayuseGradeNo.2ifpeeled,slicedor (All Varieties, GradeNo.1ifservedwholeand BOIL through, about4to5minutes. put intohotoilandcookuntil goldenbrownandcooked 375°F. Add2poundspreparedpotatoestofryerbasket, dangerous.) moisture onpotatoeswillcauseoiltospatterandcanbe drain wellorspindryandonpapertowels.(Any darkening, for1/2to2hoursbeforefrying.Rinse,then gar (1ouncepergallonwater)addedtowaterprevent potatoes incoldwatertocover, withlemonjuiceorvine- 3/8-inch thick.Forcrispfinishedfries,chillpeeled,cut feature frieswithpeelon.Cutintodesiredshape-usually FRENCH FRYING between 45°-50°F See Storageandbesurepotatoeshavebeenstored T Heat highqualityvegetableoilin5-gallonfryerto Scrub potatoeswell.Peelornot?Somemenusnow o drypotatoesbeforemashingorotherprepara- . . pieces atbottomofcolander-not into acolandertodrainwillcrush tions. Dumpingalargeamount distinct pieces,draininsmallpor- enough tohandle. as soonpotatoesarecool hold inwarmoven.Removeskin in singlelayeronsheetpanand arrange between potandlidOR paper towelorcloth returntopotandplace heat OR (Russets, GradeNo.2) Note: for preparationsusing fryer cabinet morethan5minutes. Drain well.Seasonwithsalt. minutes. towel-lined pan.Seasonwithsalt. with vegetableoilorotherfat (roastdrippings,clarified Leave wholeorcutintoeven-sized pieces.Brushortoss on desiredusageandappearance. Drypeeledpotatoes. not, depending well. Peelor Scrub potatoes cut) peeled and ing onif or 2depend- Grade No.1 Whites, Blues, Yellows, (Russets, Reds, ROAST . Saltcausestheoiltobreakdown. Note: Do notholdunderwarminglightsorin Do notholdunderwarminglightsformorethan5 Lift basketoutofoilanddrain.Turn intopaper Do notsaltpotatoesbeforefryingorwhilein crisp, about2minutes. golden brownand deep fryat375°Funtil to fryforservice. uncovered, untilready perature orrefrigerate, Let cooltoroomtem- out ontopapertowels. Drain wellandturn about 2to3minutes. der butnotbrown, ing at350°Funtilten- above. Blanchbyfry- Potatoes, prepareas Double Fried For Blanchedor At servicetime, WASHINGTON STATE POTATO COMMISSION 9 rap . Par-cook Scrub potatoes or not. well. Pare Hold in cold water if prepared in advance, then drain well and pat dry by boiling or steaming, if desired. Cut into 1/4- to 1/2-inch slices, shreds or 3/4-inch cubes. Use skillet large each potato in microwave safe paper towel. Place end to end in single layer in circle in oven with about 1 inch between each potato. Cooking time will vary with size of potato and wattage of oven. Microwave on High. (Russets, Grade No. 1) urn potatoes over and change position in the oven 1 potato — 5 minutes. 2 potatoes — 7 - 8 minutes. 4 potatoes — 13 - 15 minutes. Cook hash browns on 375°F grill. T MICROWAVE BAKE MICROWAVE halfway through the cooking time. Let stand, still in paper below are towels, 5 minutes to complete cooking. Times for 8-ounce potatoes in 1000 watt oven SAUTÉ: HOME FRIES, PANCAKES, FRIES, HOME SAUTÉ: ANNA BROWNS, HASH No. 2) Reds, Grade Yellows, (Whites, enough to hold potatoes without crowd- ing. Add enough oil to skillet to cover bottom and heat until oil is hot. Arrange potatoes in single layer in skillet. Cover and cook over medium heat until about 10 minutes if browned and tender, not pre-cooked. Stir or shake pan to brown potatoes evenly. Do not hold more than 5 to 10 minutes before serving. Scrub potatoes and pierce as for baked potatoes. W Scrub potatoes and pierce as for baked . butter, poultry fat) poultry butter, with Sprinkle and salt. herbs, if desired. potatoes. Pierce whole single layer Arrange in pan, leav- in roasting space ing a little between each potato for even browning. Roast at 425°F in con- For fluffier mashed Hold mashed potatoes, potatoes, press potatoes through food food mill or grinder, ricer before mixing, or hand mash, then mix with hot milk, butter salt and pepper covered, on preheated steam table or warmer . , (Russets, Whites, Yellows, Grade No. 2) Yellows, (Russets, Whites, o prepare mashed potatoes from leftover Drain well, keep hot. Turn into mixer bowl and add Drain well, keep hot. Turn T about 20 to 30 water for minutes, depending on size. Start in cold even cooking. even cooking. about 60 minutes. Start in cold water for kettle in boiling salted water to cover until tender Steam jacketed ventional oven, stirring several times for even browning, ventional oven, stirring potatoes. about 1 hour for 6-ounce until tender, baked/cooked potatoes, steam until heated through, then mash as above. • Pressure steamer - 25 to 30 minutes. • Convection steamer - 40 to 45 minutes. • until tender, Range top in boiling salted water to cover, Whip 1 minute at low salt and pepper. hot milk, butter, over beat as that speed and 1 minute at high speed. Never will become will breakdown the starch, and potatoes shiny and sticky or in water bath for no more than 60 minutes. MASH Scrub potatoes well. Pare or not. Cut into quarters or even sized chunks and cook as follows: (times are based on 6 pounds of potatoes) • All About Fresh Washington Potatoes 10 and cancer potatoes qualifyforhealthclaimsfiber strict standardsestablishedbytheFDA. vitamin orfree source ofanynutrient,high and cholesterolfree. free are fatfree,saturatedsodium fiber sourceof and carbohydrates,areagood of manynutrients.Potatoesprovideprotein A Washington potatoisanamazingpackage NUTRITION INFORMATION ing time.Drainpar-cooked potatoes,reservingliquidto liquid tobeusedforsauce,ifdesired,shortentotalbak- SCALLOPED/AU GRATIN low-fat, low-sodium diets. low-fat, low-sodium hypertension. Alltheseclaimsarebasedon and cholesterol, andfibersodium layer inbutteredoroiledhotelpans.Par Scrub, peelandslicepotatoes1/8-to1/16-inchthick Whites, GradeNo.2) , highinvitaminCandpotassium These manybenefitsmeanthatplain tobedescribed asa For afood , fatandcancer, saturatedfatand of anyelementitmustmeet cutting squarestoserve. top. Letstandabout10minutesbefore under salamanderorbroilertobrown toes aredonebeforetopbrowns,run is goldenbrown,about1hour. Ifpota- oven untilpotatoesaretenderandtop over topforaugratinpotatoes. liquid. Scatterbutteredbreadcrumbs pans, shakingpansgentlytodistribute white orcheesesauceoverpotatoesin prepare whiteorcheesesauce.Pourhot Bake at325°Finconventional in aparticular good (Reds, Yellows, -cook potatoesin AITE YUSAGE VARIETIES BY Vegetables fromAmaranthtoZucchini-TheEssential The ProfessionalChef The GreatPotatoBook.FlorenceFabricant.Ten Speed Potatoes. One PotatoTwo Potato. On FoodandCooking.HaroldMcGee.CollierBooks. Kitchen Science. History ofFood. Cookwise. REFERENCES: French fr bake, boil,roast, Mash, steam, YELLOW French fr Bake, mash, RUSSET Reference. 7th Edition,JohnW Press. Houghton Mifflin Publishers. y y, roast Bodo A.Schieren.Thunder BayPress. Bodo Shirley O.Corriher. WmMorrow. Elizabeth Schneider Howard Hillman.HoughtonMifflin. Maguelone Toussaint-Samaat. Blackwell microwave bake, Boil, steam, BLUE/PURPLE - TheCulinaryInstituteofAmerica, soups, salads au gratin, scalloped/ roast, sauté, Boil, steam, RED iley &Sons. Roy FinamoreandMollyStevens. , WmMorrow Boil, bake,steam FINGERLING salads au gratin,soups, scalloped/ French fr Boil, steam,mash, WHITE . y, roast, WASHINGTON STATE POTATO COMMISSION 11 Chart continued on back y, y. y. mash, puree. Bake, mash, puree, boil, French fry early season only. often processed. Bake, fry, Boil, mash, bake, roast, scalloped/au gratin, soups, salads. Boil, mash, bake, roast, scalloped/au gratin, soups, salads. Bake, boil, mash, French fr Bake, boil, mash, French fry. Bake, boil, mash, French fr Preparation Most are processed for frozen fr French fries. Bake, French , Oval, somewhat flattened. Yellow- white skin and flesh. Pinkish around eyes. Darker color Finn. than Yellow Flattened. Slightly sweeter than Gold. Yukon Round to oval. Light yellow flesh. Large, long, flattened. Smooth white skin, white flesh. Oblong, white smooth skin with some slight cracking. bright golden eyes. size and Good looking, consistent shape. High solids, large, long, slightly flattened. Characteristics skin. Oblong, brown russeted High solids (20-23%) Long, flattened with russeted skin, white flesh. Lower solids (~18%) Shallow Long to oblong, smooth. Provento Yellow Finn Yellow Yukon Gold Yukon YELLOWS Cascade White Rose WHITES Ranger Russet Russet Norkotah Russet Burbank Potato Variety RUSSETS Varieties being grown commercially change from year to year. These are representatives of varieties presently grown in Washington. Washington. presently grown in representatives of varieties These are fromcommercially change being grown year to year. Varieties POTATO VARIETIES POTATO

Chart continued from page 11

Potato Variety Characteristics Preparation REDS

Chieftain Smooth, medium red skin, white Boil, roast, steam, bake, flesh. scalloped/au gratin, soups, salads.

Norland Oblong, smooth, slightly flattened, Boil, roast, steam, bake, scalloped / medium red skin. au gratin, soups, salads.

Red La Soda Smooth deep red skin at harvest, Boil. color fades with time. Round to oblong.

Klondike RoseTM Oval with smooth red skin which Steam, boil, sauté, mash, bake. turns brown with baking. Golden flesh, buttery flavor.

BLUE/PURPLE

All Blue/Russian Blue Smooth, thin purple skin, deep Bake, mash, fry, boil, steam, bake. purple flesh. Fine, waxy texture, nutty flavor.

FINGERLINGS

Russian Banana Tapered, smooth, cream-colored Boil, bake, steam, salads. skin, butter-colored firm flesh.

Ruby Crescent Reddish skin, yellow flesh with red Boil, steam. crescent in center, waxy.

Copy - The Food Professionals. Design - Quiet River Studio. Photography - Darren Emmens, Iridio Photography. Printing - Range Printing.

WASHINGTON STATE POTATO COMMISSION 108 Interlake Road, Moses Lake, WA 98837 Tel. (509) 765-8845 Fax (509) 765-4853 www.potatoes.com

December 2007