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Healthy and Sustainable Food
 Potatoes
DATES AVAILABLE:
New England: Mid-July through late November; Storage: 5-8 months
Mid-Atlantic: June to late October; Storage: 5-8 months
BRIEF DESCRIPTION:
The potato (Solanum tuberosum, Solanaceae) is member of the nightshade family and is considered one of the world’s most important crops. Native to South America, potatoes came to North America via Europe. A potato is a tuber, or the underground end of the plant’s stem that is thick with water and starch. The plant also has tall leafy stems above ground that can grow to be 3 feet high. Potato skins can be brown, a buff shade of white, red, yellow, or purple; some are rough with “eyes” out of which new potato stems and roots can grow. Potato flesh can be white, golden yellow, pink, blue, or purple, and textures can also vary greatly from waxy to crisp. Potatoes also have varying starch contents that affect how they should be used.
VARIETIES:
Various potato varieties become available at different times throughout the seasons.
Early Maturing
“Caribe” potatoes have purple skin and white flesh. Buff-colored “Irish Cobbler” have a round shape and rough skin. “Superior” potatoes have buff colored skin and flesh. “Krantz” also have lightly colored skin with white flesh. “Yukon Gold” and “Yellow Finn” have thin golden yellow skin and golden flesh. “Rose Gold” potatoes with their rosy red skin and yellow waxy flesh are often roasted or boiled. “Fingerling” potatoes are smaller and more slender than most other varieties; they have a firm and waxy texture. Fingerling varieties include golden “Russian Banana,” “French Fingerling” with red skin and yellow flesh, and “Purple Peruvian” with purple skin and pale purple flesh.
Mid-Season
“Russet Norkotah” are available in the early part of mid-season, they have brown skin and white flesh. “Atlantic” potatoes have buff skin and flesh. “Carola” potatoes are medium sized, with light brown skin and creamy flesh. “Chieftain” have red skin and white flesh. “Kennebec” have light brown skin, they are a great all-purpose potato. “Norland” have smooth, red skin with white flesh. “Norwis” have smooth skin and yellow flesh. “Red LaSoda,” “Red Pontiac,” and “Sangre” are red skinned potatoes that bake well. “All Red” also called “Cranberry Red” have deep red skin, pink flesh, and are good for boiling. “All Blue” potatoes have blue skin and light blue flesh, color that is not lost in cooking. “Katahdin” have light brown skin and white flesh. “Yukon Gold” is a popular yellow fleshed variety that has a natural buttery flavor.
Late Maturing
“Allegany” have white skin and light yellow flesh. “Belrus” and “Russet Burbank” have dark brown skin and white flesh. “Bintje” have light brown skin and light yellow flesh.
USING POTATOES:
Choose potatoes that are plump and firm; avoid those that have turned green as they are no longer edible. Potatoes can be roasted, baked, fried, boiled, steamed, mashed, or sautéed. They can also be prepared in casseroles, salads, soups or stews; they are a unique addition to a pot of hardy chili.
Potatoes that are low in starch have a firm waxy texture and are best for salads, soups, frying, and roasting or for any other recipe that requires that the potato retain its shape. Varieties include: Rose Gold, Sangre, Red LaSoda, Red Pontiac, Katahdin, Fingerling varieties, Cheiftain, Norland, All Red, and All Blue.
Medium starch potatoes become moist when baked and are good for boiling, mashing, and making potato pancakes or shredded hash browns. Examples of medium starch potatoes include: Caribe, Superior, Krantz, Yukon Gold, Yellow Finn, Russet Norkotah, Kennebec, Norwis, and Allegany.
High starch potatoes are best for mashing, baking, and frying; they tend to fall apart when boiled; examples include: Irish Cobbler, Atlantic, Carola, Belrus, and Russet Burbank.
NUTRITIONAL INFORMATION:
One large baked potato has about 275 calories, 7 grams of fiber, and is a good source of iron. Potatoes are also an excellent source of potassium, vitamin C, and various B vitamins. Use potatoes with their skin on when possible to conserve all the vitamins and minerals. Some vitamin C may be lost during long term storage.
STORAGE:
General: Most varieties of potatoes can be stored in a cool, dry, dark place for up to 5 months. Temperatures around 45-500F are best as warmer temperatures may lead to decay or cause the potatoes to sprout. Colder temperatures can cause them to lose some of their starchiness and become sweeter.
Freezing: To freeze, blanch potatoes in boiling water for three minutes, cool, drain, dry thoroughly, and pack in sturdy airtight containers to freeze.
Drying: Before drying, potatoes must be blanched in steam or water. They can then be peeled and cut into ¼ inch thick strips or cut into 1/8 inch thick slices and dried. Estimated drying time in a dehydrator is about 8-12 hours.
Canning: Potatoes can be canned in a pressure canner.
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