Potatoes

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Potatoes The Transatlantic Tuber

• Cultivated by the Incas in the Andes in about
  2,000 B.C.
• Spaniards took them back to the Old World
• Sir Walter Raleigh took them to Ireland
• Brits brought them to the Jamestown Colony in
  1671
• First known US potato patch was in New Hampshire
  in 1719

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Potato Origin and Modern Cultivation
1700s
1570
Origin
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Potatoes Now

• Most important vegetable in the world
• Today, US per capita consumption is about 134
  lbs./year
• Most foodservice menus include potatoes in one
  form or another
• Beloved for their flavor, versatility

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US Potato Production By Region1899 and 2005
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The Washington Potato Industry

• 26 counties grow potatoes, mainly Grant, Adams,
  Franklin, Skagit
• 87 of Washington crop processed (frozen,
  dehydrated, chipped), 13 fresh
• 1/3 of US potato exports are from Washington
  state
• Worth 3.4 billion to the annual state economy

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Six Ideal ConditionsWashington Meets Them All

• Day length/latitude advantage
• 150 day growing season
• Proper temperature during season
• Warm days/cool nights
• Favorable soil
• Controlled irrigation

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Washington Potato Growing Areas

• Columbia River Basin, North South
• Skagit Valley

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Columbia River BasinMost Productive Russet
Potato Fields in the World

• Long warm days, cool nights and longer growing
  season
• More sun more potatoes from each potato plant
• Irrigation from the Columbia allows control of
  water and nutrients
• Fertile soil

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Skagit Valley Red, White, Yellow/Gold and
Purple/Blue

• Higher latitude, later season start
• Mild marine climate
• Rich river valley soil

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From the Ground Up
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Solanum tuberosum

• Tuber the thickened underground stem designed
  for storage of starch
• Starch and moisture key to potato varieties and
  to preparation and cooking
• Amount of solids measured by specific gravity
• Higher solids (more dry) higher specific gravity

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From the Ground Up

• Starts with seed pieces from inspected and
  certified potato stock
• Seed piece sprouts and starts to grow roots and
  stems and leaves
• New potatoes grow over the next 2-3 months

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Harvesting and Packing

• Huge diggers lift and separate tubers from soil
  and vines
• Trucked from field to storage or packing shed

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Harvesting and Packing

• Washed then sorted for quality and size
• Packed in bags or boxes
• Then on to market or carefully controlled storage

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Fresh Potatoes- Many Choices

• Available year round thanks to state-of-the-art
  storage facilities and practices
• Fresh processed options for foodservice
  chilled or frozen, mashed or cut up, seasoned or
  unseasoned
• Increased options for creative, original recipes
• Cultivate relationships with produce distributors

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Organics

• Greatest growth in specialty varieties from
  Skagit Valley
• Demand growing/acreage increasing, but not a lot
  of organic land available
• Organics a long term commitment
• Chefs can increase demand to increase supply

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Sustainability

• WA potato growers sustainable by necessity the
  nature of the potato forces them to be good
  stewards of the land
• Essential to rotate fields, rebuild soil and
  micro-organisms
• Farmers use as few inputs as possible to grow a
  premium quality crop

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WSU Research News

• Potatoes have tremendous genetic diversity.
  Research is relatively recent although potatoes
  have been grown for thousands of years.
• Geneticists and food scientists study
  phytochemicals, flavor
• Colored potatoes, baby/new potatoes show high
  antioxidants

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Potato Sensory Descriptors

• Chestnut
• Artichoke
• Mushrooms
• Nuts
• Earthy
• Celery
• Pastry
• Butter
• Cereal

• Cardboard
• Herbaceous
• Straw
• Toasted
• Metallic
• Sweet
• Bitter
• Acid

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Sensory Descriptors

• Greasy
• Firm
• Mashable
• Compact
• Sticky
• Pasty

• Acid
• Umami
• Astringent
• Mealy
• Grainy
• Moist

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Washington Potato Varieties

• Varieties being grown commercially change from
  year to year. Below are representatives of
  varieties presently growing in Washington.
• Russets
• Reds
• Whites
• Yellows/Golds
• Blue/Purples
• Fingerlings

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Varieties by Usage

• White boil, steam, mash, French fry, roast,
  scalloped/au gratin, soups, salads
• Yellow/gold mash, steam, bake, boil, roast,
  French fry
• Fingerling Boil, bake, steam

• Russet bake, mash, French fry, roast
• Red boil, steam, roast, sauté, scalloped/au
  gratin, soups, salads
• Purple/Blue Boil, steam, bake, microwave

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Low Solids/High Moisture

• Reds, some whites, yellows/golds
• Waxy
• Best for boiling, steaming, braising, stewing, in
  salads and slices
• Hold their shape and absorb less water
• Smooth, creamy and moist

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High Solids - Russets

• 20 23 solids
• Best for baking, frying, mashing or pureeing
• Dry, fluffy, mealy
• Large starch granules absorb internal moisture as
  they cook, then expand and burst to create mealy
  texture

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Washington Russet Varieties

• Russet Norkotah Russet Burbank

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Reds

• Boil, roast, steam, bake, scalloped/au gratin,
  soups, salads
• Chieftain, Norland, Red La Soda, Idarose
• Klondike Rose red skin, golden flesh

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Reds
Norland
Chieftain
Klondike Rose
Red La Soda
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Whites

• Smooth white skin, flesh
• Boil, mash, bake, roast, scalloped/au gratin,
  soups, salads
• White Rose, Cascade

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Whites

• White Rose
• Cascade

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Yellows/Golds

• Smooth, golden skin and flesh
• Dense creamy texture
• Buttery flavor
• Boil, mash, roast, French fry
• Yukon Gold, Yellow Finn, Provento

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Yellows/Golds
Yukon Gold
Yellow Fin
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Purples/Blues

• The originals from South America
• Deep purple or blue skin and flesh will lighten
  some during cooking
• Texture like a russet
• Bake, mash, French fry,
• chip, steam, boil
• All Blue, Russian Blue

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Purples/Blues

• All Blue/Russian Blue

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Fingerlings

• Finger sized (2 to 4 inches)
• Waxy, firm, flavorful
• Boil, bake, steam, salads
• Russian Banana, Ruby Crescent

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Fingerlings
Ruby Crescent/ French Fingerling

• Russian Banana

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New Potatoes

• Fresh, tiny potatoes of any variety
• Tender skin so no need to peel
• Best used soon after harvest
• Boil, steam or roast

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Varieties by Usage

• Russet bake, mash, French fry, roast
• Red boil, steam, roast, sauté, scalloped/au
  gratin, soups, salads
• Purple/Blue Boil, steam, bake, microwave

• White boil, steam, mash, French fry, roast,
  scalloped/au gratin, soups, salads
• Yellow/gold mash, steam, bake, boil, roast,
  French fry
• Fingerling Boil, bake, steam

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Purchasing Potatoes

• Storability
• Menu use
• Cooking method
• Plate presentation
• Flavor
• Color

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Carton Count Size
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Specify

• Variety
• Size
• Grade
• Number of (50-pound) cartons

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Proper Specifications Are Essential

• For example, for 140 baked potatoes, each to be
  served on a 10- to 12-inch plate with a 6- to
  8-ounce protein portion, specify
• Washington Norkotahs, 70 count
• Grade No. 1, 2 (50-pound) cartons

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Sizes - Russets

• Packed by size from 25 count to 120 count per
  50-pound box
• Also packed to order
• Sizes in a box may vary
• slightly, but total must
• still come to 50 pounds

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Sizes Reds, Whites, Yellows/Golds, Purples/Blues

• Sizes are A, B or C, measured by diameter
• A minimum diameter of 1 7/8 inches, weigh
  about 6 ounces
• B 1 ½ to 2 ¼ inches in diameter
• C minimum 1 inch in diameter, small ones called
  creamers

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Grades

• Grading done just after harvest
• Grades are USDA standards of quality, determined
  by variety characteristics, firmness,
  cleanliness, maturation and shape
• US No. 1 best for baking appearance and shape
  are important
• US No. 1 or 2 can be used for preparation
  involving peeling and cutting

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Handling

• Check against specs
• Avoid green tinged, sprouted, cut or bruised
  potatoes
• Handle with care potatoes bruise easily
• Move immediately into proper storage

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Storage

• DO NOT refrigerate
• DO NOT freeze
• DO NOT wash until ready to peel or prepare
• DO handle carefully

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Storage(Except for potatoes to be French fried)

• 38 42º F
• Dark, well-ventilated area
• Away from strong smelling produce
• In closed or covered cartons
• On pallets for air circulation

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Storage for Potatoes to be French Fried

• Store at 45 50º F
• If stored cooler than 45º F, starch turns to
  sugar, and fries will darken and soak up cooking
  oil

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Preparation

• Wash well in warm running water
• Scrub with clean vegetable brush
• Do not break skin
• Run through dishwasher
• WITHOUT detergent
• Trim any sprouts and
• green tinged areas
• Unless recipe directs
• otherwise, cook with peel on

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Discoloration

• Uncooked cut or peeled potatoes will turn pink,
  then brownish, then dark gray when exposed to air
• Discoloration not harmful, disappears in cooking
• To prevent, keep potatoes covered in cold water
  for up to 2 hours
• Dark spots in flesh are bruises. Just cut out.

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Cooking Basics
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Cooking Basics

• Select variety, grade and size best suited to the
  cooking method
• Select similar-sized potatoes or cut into even
  sizes and shapes for even cooking
• Keep pre-sliced or pre-cut potatoes covered in
  cold water
• Start in cold water for even cooking

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Baked Potatoes
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Baked Potatoes

• Use Russets, Grade No. 1
• Scrub well. Rub lightly with cooking oil.
• Pierce several times with fork so steam can
  escape
• Arrange in even layer on baking sheet
• Conventional oven, 425 degrees F for 50 to 55
  minutes (90-count)

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Baked Potatoes

• Convection oven, 375 F for 50 to 55 minutes
• Large potatoes will take longer
• If cooked on baking sheet in conventional oven,
  may need to be turned for even cooking
• Done when internal temp is 210 F or tender when
  pierced with fork

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Baked Potatoes

• Keep in warming drawer or under heat lamp for no
  more than 20 minutes
• Wrap in foil AFTER cooking to hold temperature,
  but this does soften skin
• To serve, cut a zig-zag across top and push ends
  towards center. Fluff with a fork.

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Microwave Baked
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Microwave Baked

• Russets, Grade No. 1
• Scrub and pierce as for baked potatoes
• Wrap each in microwave-safe paper towel
• Place end to end in circle in microwave with 1
  inch between
• Microwave on high
• Turn potatoes over and change position in oven
  halfway through cooking time

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Microwave Baked

• Let stand, still in paper towels, 5 minutes to
  complete cooking
• For 8-ounce potatoes in 1000 watt oven
• 1 potato 5 minutes
• 2 potatoes 7 - 8 minutes
• 4 potatoes 13 - 15 minutes

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Baked Potato Possibilities
Twice Baked Scoop centers out of halved baked
Washington potatoes, leaving a boat of skin.
Mash centers with milk or sour cream and herbs.
Top with shredded cheese and reheat.
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Baked Potato Possibilities
Potato Skins Cut each baked Washington potato
into 6 wedges. Sprinkle with any shredded
cheese, chopped vegetables or herbs, and bake to
reheat. Serve as bar food, an appetizer or a
side.
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Steamed Potatoes
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Steamed Potatoes

• Reds, Whites, Yellows, Blues Grade No. 1 if
  served whole and unpeeled. Grade No. 1 or 2 if
  peeled, sliced or cut.
• Scrub well. Peel before or after cooking.
• Place on rack over ½ inch boiling water or in
  steam tray
• Cover tightly or close steamer

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Steamed Potato Possibilities

• Salad Nicoise
• Salad Nicoise typically
• uses red potatoes,
• frequently unpeeled.
• These are oblong white
• potatoes, peeled
• before presentation.

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Boiled Potatoes
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Boiled Potatoes

• All varieties. Grade No. 1 if served whole and
  unpeeled. Grade No. 1 or No. 2 if peeled, sliced
  or cut
• Scrub well
• Cut into quarters or even-sized pieces
• Put in pot. Add cold water to cover completely.
• Add salt

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Boiled Potatoes

• Heat to boiling, then reduce heat to simmer
• Simmer until tender when pierced with fork, about
  20 to 30 minutes
• Drain well (For distinct pieces, drain in small
  portions so pieces arent crushed in colander)

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Boiled Potatoes

• To dry before mashing, return to pot and place,
  uncovered, over very low heat
• OR return to pot and put paper towel or cloth
  towel between pot and lid to absorb moisture
• OR arrange in single layer on sheet pan and hold
  in warm oven
• Remove skin as soon as cool enough to handle

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French Frying
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French Frying

• Russets, Grade No. 1 or No. 2
• Scrub well
• Peel, if desired
• Cut into desired shape, usually 3/8 inch thick
• Chill in cold water to cover, with 1 ounce lemon
  juice or vinegar to each gallon water, for ½ to 2
  hours before frying

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French Frying

• Rinse, then drain well or spin dry and dry
  thoroughly on paper towels to prevent spattering
• Heat high quality vegetable oil in 5 gallon fryer
  to 375º F. Add 2 pounds prepared potatoes to
  fryer basket, lower into hot oil and cook until
  golden brown and cooked through, about 4 to 5
  minutes.

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French Frying

• Lift out and drain
• Turn onto paper towel
• lined pan
• Sprinkle with salt
• Do not hold under
• warming lights for
• more than 5 minutes

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Blanched or Double Fried

• Prepare as for French fries
• Blanch by frying at 350 degrees until tender but
  not brown, about 2 to 3 minutes
• Drain well and turn onto paper towels
• Let cool to room temperature or refrigerate,
  uncovered
• At service, deep fry at 375 degrees until golden
  brown and crisp, about 2 minutes

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Blanched or Double Fried

• Drain well
• Season with salt
• Do not hold for more than 5 minutes
• NOTE Do not salt potatoes before French frying.
  Salt causes oil to break down.

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Roasted Potatoes
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Roasted Potatoes

• Russets, Reds, Yellows, Whites, Blues
• Grade No. 1 if whole
• Grade No. 1 or No. 2 if cut
• Scrub well
• Peel if desired. Dry.
• Leave whole or cut into even-sized pieces
• Pierce whole potatoes

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Roasted Potatoes

• Brush or toss with vegetable or olive oil or
  roast drippings, clarified butter or poultry fat
• Sprinkle with herbs, if desired
• Arrange in single layer in roasting pan, leaving
  space between each piece

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Roasted Potatoes

• Roast at 425º F in conventional oven until
  tender, about 1 hour for 6-ounce potatoes
• Stir several times for even browning

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Mashed Potatoes
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Mashed Potatoes

• Russets, Whites, Yellows, Grade No. 1 or No. 2
• Scrub potatoes
• Peel or not
• Cut into quarters or even-sized chunks

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Mashed Potatoes

• Cook by one of the following methods(times are
  based on 6 pounds of potatoes)
• Steam jacketed kettle in salted water to cover
  boil 20 to 30 minutes depending on size. Start
  in cold water.
• Pressure steamer 25 to 30 minutes
• Convection steamer 40 to 45 minutes
• Range top in salted water to cover boil about
  60 minutes. Start in cold water.

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Mashed Potatoes

• Drain well and keep hot
• Turn into mixer bowl and add hot milk, butter,
  salt and pepper. Using paddle, whip 1 minute on
  low then 1 minute on high. DO NOT over-beat or
  potatoes will become gluey.

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Mashed Potatoes

• For fluffier mashed potatoes, press cooked, dry
  potatoes through food grinder, food mill or ricer
  before mixing
• Or hand mash before mixing
• Hold, covered, on preheated steam table or warmer
  or in water bath for no more than 60 minutes

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Mashed Potatoes

• To prepare mashed potatoes from leftover
  baked/cooked potatoes, steam until heated
  through, then mash

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Mashed Potatoes Possibilities
Potato, Lobster and Arugula Martini Seattle Chef
Kaspar Donier mashes Washington potatoes with
diced lobster, cream and arugula and serves them
in a martini glass.
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Mashed Potatoes Possibilities
Confetti Mashed Potatoes Add almost any single
or combination of hot cooked diced vegetables to
mashed potatoes a great way to use leftover
vegetables.
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Hash Browns/Sautéed
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Hash Browns/Sautéed

• Whites, Yellows, Red
• Grade No. 1 or No. 2
• Scrub potatoes
• Pare or not
• Hold in cold water, then drain well and pat dry
• Par-cook by steaming or boiling
• Cut into shreds, slices or cubes

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Hash Browns/Sautéed

• Use skillet large enough to keep potatoes from
  crowding
• Heat oil in skillet. Arrange potatoes in single
  layer. Cover and cook over medium heat until
  browned and tender, about 10 minutes if not
  precooked. Stir, shake or turn to brown evenly.
• Cook hash browns on 375º F grill
• Do not hold more than 5 to 10 minutes

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Hash Browns/Sautéed Possibilities

• Flying Fish Potato Hash
• Christine Keff, one of Seattles star seafood
  chefs, serves a hash of Washington Yukon Gold and
  Jonagold apples, seasoned with fresh thyme
  alongside a seared scallop.

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Hash Browns/Sautéed Possibilities

• Potato pancakes
• Potato Pancakes can be a year round special.
  This easy variation uses Washington russets along
  with a tart/sweet Washington Pink Lady apple.

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Hash Browns/Sautéed Possibilities

• Potatoes Anna
• For the famous Potatoes Anna, layers of
  thin-sliced Yukon Gold or other yellow potatoes,
  can be done on the cooktop or in the oven.

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Scalloped/Au Gratin
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Scalloped/Au Gratin

• Reds/Yellows, Whites. Grade No. 1 or No. 2
• Scrub, peel and slice 1/16 to 1/8-inch thick
• Layer in oiled hotel pans
• Par-cook in liquid to be used for sauce, if
  desired, to shorten cooking time
• Drain par-cooked potatoes, reserving liquid for
  sauce

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Scalloped/Au Gratin

• Pour hot sauce over potatoes in pans, shaking
  pans gently to distribute
• Scatter buttered bread crumbs over top for au
  gratin
• Bake at 325º F in conventional oven until tender
  and top is golden brown, about 1 hour
• Finish browning under salamander or broiler if
  necessary

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Scalloped/Au Gratin Possibilities

• Yukon Gold Potato and Fennel Gratin
• Chef Jake Reagan of Ponti Seafood Grill uses
  Washington Yukon Gold potatoes with fennel and
  Fontina cheese, and garnishes each serving with a
  julienne of red and yellow pepper.

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Scalloped/Au Gratin Possibilities

• Potato Turnip Gratin
• Seattles famous Tom Douglas creates a gratin
  from Washington russets with turnips, cream and
  plenty of grated Parmesan, rosemary, sage and
  thyme.

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Scalloped/Au Gratin Possibilities

• Swiss cheese and sour cream are layered with
  slices of Washington russet, Yukon Gold or other
  yellow potatoes for this satisfying scallop.

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FDA Nutrition Label
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The Healthful Potato

• 45 of daily value for vitamin C
• More potassium than bananas
• Second to broccoli in antioxidants
• Trace amounts of thiamin, riboflavin, magnesium,
  phosphorous, iron and zinc
• Only 110 calories. No fat.
• Skin an excellent source of fiber
• 3.0 g protein in medium potato

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Potatoes Good For You

• High Satiety Index potatoes fill you up
• Portion control 5.3 oz. potato110 cal
• Nutrient Dense high nutrients per calories
  consumed
• Complex carbohydrates an important fuel for brain
  and muscles
• Glycemic Index incomplete indicator of
  carbohydrate reaction

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Healthy Preparations

• Watch the fat
• Watch the sodium
• Look at classic recipes and slim them down
• Seek out flavor partners herbs, spices,
  reductions

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Resources

• All basic information, including preparation,
  from the Spud Syllabus
• Recipes from Outstanding Potato Recipes from
  Washington Chefs
• Both available on-line at
• www.potatoes.com

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• Credits

Writing and Production, Preparation Food Styling
The Food Professionals Photography Darren
Emmens, iridio Studio Food Styling Jane Morimoto
Project Manager Karen Bonaudi, Washington
State Potato Commission
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• 108 Interlake Road, Moses Lake, WA 98837
  509-765-8845
• www.potatoes.com