Waxy potatoes are best for boiling, steaming, frying,roasting, and making casseroles—such as potatoes au gratin and scalloped potatoes.
Let’s look at five different categories of waxy potatoes—fingerlings, new potatoes, red potatoes, purple potatoes, and yellow potatoes.
1.Fingerlings…Fingerlings are basically an elongated variety of new potatoes.
Rose Finn Apple
2. New Potatoes
3. Purple Potatoes
Purple potatoes are named purple potatoes because why…gee, could it be their skin…since the other two varieties of potatoes that we will talk about are the white potato and the yellow potato…
A few of the characteristics of the purple potato…
One variety of purple potato that you might find available is the Purple Viking…
4. Red Potatoes,
Red potatoes are are typically small, smooth, and round,,,,and as you c an probably figure out, have a red skin.. These potatoes have creamy moist texture and subtly sweet flavor.
These are the potatoes that you want to use whenever you are roasting, boiling, or steaming.
Three common varieties of new potatoes are…
5. Yellow Potatoes
Our final category of potatoes is the yellow potato. Two types of yellow potato are…
What kind of potatoes should I use…and how many?
You will need about 2 1/2 to 3 pounds,…about six,,,Yukon gold potatoes…
Avoid using russet potatoes…they tend to fall apart.
Yukon Gold potatoes are the best potatoes for making potato salad for many reasons, such as the facts that they…
How do I cook the potatoes?
Dressing,,,Mix the following together…
Extra ingredients….Once you have your cooked and chopped potatoes coated with your dressing, it’s time to add anything else that you would like in your salad, such as…
Finally you might want to add fresh Herbs…Herbs most commonly used in potato salad include…
Finally after combining the potatoes, the dressing, and the “stuff”…sprinkle some paprika on top….just because that’s probably how your grandmother and mother would have done it…not sure it actually adds anything to the salad except for color, right?
Now cover your salad with plastic wrap and refrigerate for at least four hours.
Your potato salad will stay good in the refrigerator for up to 3-4 days…assuming it hasn’t been eaten by then, of course…
Mashed potatoes are to dinner fare what hash browns are to breakfast fare…and in this post, we’re gonna learn how to make the best mashed potatoes ever.
The perfect mashed potatoes are rich, super-creamy, and thick…and flavored with butter, sour cream, garlic and Parmesan cheese.
Which type of potatoes should I use?
The best variety of potato to use when making mashed potatoes is Yukon Gold….(that’s why I put mashed potatoes in this section on Yukon Gold potatoes…go figure)…because they give your mashed potatoes an even creamier texture….
Should I Cut or Peel My Potatoes?
First of all, whether or not you peel the potatoes before cutting them is purely a matter of preference. Some people like the texture that the skin adds,while other don’t…Just remember that the skin is where all the extra nutrients and flavor.s are.
Regardless if you peel them or not, you will need to cut your potatoes into evenly-sized chunks, about an inch or so thick. You do not want to boil whole potatoes Now transfer the potatoes to a large stockpot full of cold water until all of the potatoes are cut and ready to go.
How do I cook my potatoes?
Place the potatoes In a 6-quart stockpot, and cover with enough cold water that the water line sits about 1″ above the potatoes. Add 1Tbsp salt. You do not want to boil or heat the water before addiong the potatoes because they might not cook evenly.
Bring to a boil.
Reduce heat down to medium-low. Cook about 15min…until you can stick a knife into the middle of the potato with almost no resistance.
Draining and steaming to finish helps pull out any remaining water for a fluffy final texture. …Whether or not you cook them without peeling them first is a matter of personal preference.
So carefully drain out all of the water.
Return the drained potatoes into the hot stockpot. Set back on the stove over low heat. Gently shake the pan for about a minute to release some of the steam and moisture from the potatoes.
Remove the pan from the heat.
Set them aside until you are actually ready to mash your potatoes….this will make sure that all the liquid is evaporated.
Now what do I do?
Heat 1/3C salted butter, 1C milk, and 2tsp salt together either in a small saucepan or in the microwave until warm…but avoid boiling the milk. Set aside until ready to use. This keeps the potatoes hot and absorbs better.
Return the potatoes to the hot stockpot. Place back on the hot burner, but first turn the heat down to low. Using two oven mitts, carefully hold the handles on the stockpot and shake it gently on the burner for about a minute to help cook off some of the remaining steam within the potatoes.
Mash the potatoes with a potato masher, strong wooden spoon, or electric beaters until smooth, adding a little extra milk if needed…but be careful not to over beat or they will become gluey.
Add warm milk mixture, a little bit at a time, to the potatoes until they reach the desired consistency is reached.
Stir in 3 cloves garlic, Parmesan cheese, salt, pepper, 1/2C sour cream, fresh herbs, onion, shredded cheddar, cooked bacon bits, chives…whatever you want.
Homemade French Fries…why even bother when it would be so much easier either to drive thru McDonald’s or grab a bag of frozen fries out of your freezer…the one that’s probably been hiding in there for the last couple of years at least…goal for today—clean out freezer!!!
Because we are talking about the deep frying cooking methods and potatoes, and of course the topic of French fries would eventually come up.
The perfect French fries are extra astonishingly crispy on the outside, creamy on the inside.
French fries are actually very easy to make ahead and store in your freezer that you may never buy another bag of frozen fries ever, ever again…
Why are Yukon Gold potatoes better?
How many potatoes?
How do I slice the potatoes?
Soaking Your Potatoes
Soak the potato slices in cold water for at least one hour, perhaps even overnight. The longer, the better.
Soaking your potatoes removes the starch and will end up making your French fries extra crispy and keep them from sticking to each other when you are cooking them.
Cooking Your French Fries
Most cooks and chefs agree that the best way to getting those perfectly crispy fries that you’re craving is to double fry your potatoes—first for five or six minutes at 300° to cook the middle of the potato, and then frying them a second time at 400° to cook the outside.
Using a deep-fat thermometer will help ensure that the oil is at the proper temperature before you start adding your potatoes to the water.
Drain the potatoes.. Pat them dry with paper towels or a clean dishcloth.
Be sure to use a pot that is large and tall enough—such as a tall 8-quart soup pot, to contain the oil without overflowing when the potatoes are slipped in.
Pour enough oil into the pan that it measures about 1-1/2″ deep.
Heat the oil over high heat until it reaches 300.
Carefully drop small batches of potatoes to the hot oil. Frying too many French fries at once makes them less crispy.
The oil should bubble lightly. The temperature of the oil will drop to about 260 F after the potatoes are added.
Fry for about five minutes.
Remove from the oil using a pair of tongs or a slotted metal spoon.
Increase the heat to 400 degrees.
Fry a second time in batches about five more minutes, until they are crisp and golden-brown.
A third dish that you can make with extra baked potatoes is Baked Potato Soup.
The perfect Baked Potato Soup will be a creamy, hearty soup chock full of cheese, onion, sour cream and bacon.
So let’s get cooking…
4 large russet potatoes—baked, peeled and cubed)
Cook the bacon in a Dutch oven or stockpot over medium-high heat until crisp and browned.
Transfer bacon to a paper towel-lined plate.
Drain off all but 2Tbsp of the bacon grease.
Once the bacon has cooled, crumble it into small pieces..
4 tbsp unsalted Challenge Butter
2 garlic cloves, minced
1/4C onion, diced
Melt butter i n the skillet with the bacon grease in a Dutch oven or stock pot.
Saute the onions and garlic in the butter and bacon grease over medium heat until the onion becomes translucent….about two or three minutes.
3 cups chicken stock
1C half and half
Turn the burner that you used to cook the bacon down to low.
Whisk in flour until smooth. Cook for about a minute or two.
Stir in milk, chiicken broth, and half-and-half, whisking constantly until smooth and thick,
Bring to a light simmer.
Whisk in the salt, garlic salt and pepper.
Simmer for 6min, until the mixture has thickened slightly.
1C sour cream
2C shredded cheddar
¼X chopped green onion or green onions
Stir in potatoes. Use a potato masher to mash some of the potatoes a few times to break them up a bit.
Increase the stove temperature slightly to bring to a boil, stirring frequently.
Mix in sour cream, 1C cheddar cheese, some of the bacon (save the remaining cheese and bacon for topping).
Continue cooking, stirring frequently, until cheese is melted, stirring frequently.
If your soup is too thin and watery, add more half-and-half or instant potato flakes.
If your soup is too thick, add more chicken broth.
Remove the pot from the heat.
Remove from heat.
Top individual servings with remaining cheese, remaining bacon, green onion, and sour cream.
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…
flesh coats your knife with a white, milky film when you cut into it
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…
Cooking methods that are best for starchy potatoes include…
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…
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..
The first breading that we are going to look at is for…
Baking Soda Batter…
Because most of us have had it sitting in our pantry or fridge for how long without knowing what to do with it?
There is sits, day after day, week after week…sad and lonely.
Yet this big yellow box contains hidden secrets lurking beyond its cardboard…
And of course the obvious…Baking.
But baking soda can also make a great batter for frying seafood, chicken, meat and vegetables.
Baking Soda vs. Baking Powder
Both baking soda and baking powder are leavening agents primarily used in baking. This means that whenever they reacts with an acidic compound—such as molasses, cream of tartar, lemon juice, yogurt, buttermilk, cocoa, and vinegar—.carbon dioxide is released.
This carbon dioxide being released serves many purposes, such as…
But what IS the difference between the two…and which should you be using?
Baking powder is actually baking soda…but combined with cream of tartar and about one-third as strong as baking soda.