Types of cooked potatoes
- Home Fries
- Hashed Browns
- Baked
- Twice Baked
- Mashed
- Curly Q’s
- Au Gratin
- Pancakes
- Shoestring
- Scalloped
- Jackets
- French Fries
- Potato Skins
- Boiled
Starch Content
- High: Russet, Burbank
-Whip, mash, fry, bake – 350º – Poke full of holes – Oil and salt the outside – 1 hour – skin cruncy and inside meat soft - Medium: Yukon Gold, White, California Longs
– Scalloped, pancakes, gratins
– Gratin – sliced potatoes, refrig salvage – buttered casserole
– layer potato, mushrooms, seasoning, cheese – REPEAT 2-3 TIMES
– Add 1/2 and 1/2 – Press down – 400º 45 minutes covered – Uncover and another 10 minutes – Let rest for 20 minutes - Low: Norland, red, boiling, fingerling, Pontiacs, LaSodas
– Mashed Potatoes – Peeled Russet and unpeeled red –
– Bring salted water up to boiling first, then add potatoes – Boil 6 minutes
– Lowfat buttermilk and butter – Heat up to 185º
– Add just a bit of milk, and mash potatoes – Be careful to not make too wet - STARCHES:
- Onions, tomatoes, pesto, bacon, horseradish – Sprinkle on top
