So let’s check our Mr. Potato Head and his fellow companions….actually the group has two different cliques—each based on the amount of starch and water that they contain.
These groups are the following…
Let’s look at the characteristics of a starchy potato…
- absorbent almost all of the butter and cream that you place on them…yum…
- break down easily when cooked
- don’t hold together very well when cooked
flesh coats your knife with a white, milky film when you cut into it
high in starch
low in moisture
The most common type of starchy potato is the russet potato, also known as an Idaho potato or Burbank potato.…russet potatoes are in fact the most common type of potato grown in the United States. Russet potatoes are the type of potato most people think of when they think about buying potatoes in the grocery store.
There are actually numerous varieties of russet potatoes. A few of their characteristics are…
- easily absorb butter and milk making them ideal for mashed or baked potatoes
- just a few shallow eyes
- light, fluffy texture
- medium-to-large size
- oblong or oval shaperough net-like skin that becomes chewy when cooked
- white flesh
Cooking methods that are best for starchy potatoes include…
- Deep Frying
- Pan Frying
These cooking methods create a crisp crust and keep the interior moist.
Starchy potatoes are not good for dishes that require the potatoes to hold their shape.—such as potato salads, soups, stews, and potatoes au gratin—because the flesh flakes and easily separates after cooking.
However, these potatoes are great for making…
- baked potatoes
- French fries
- potato chips
- mashed potatoes
So let’s start actually cooking by using the cooking method that we are currently talking about—deep frying—by frying up some potato chips and French fries..