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A. NO! It's all those delicious toppings we use that add calories and fat. The potato contains zero fat and a 5.3-ounce potato is only 100 calories. Check out "Healthy Potato Consumer Recipe Brochure" nutrition pamphlet for some low-fat topping ideas.

 

 

 

A. Absolutely! In fact, we recommend it. The skin of the potato contains the majority of the potato's fiber, and many of the nutrients are located close to the skin. Wash the potato thoroughly, cut away green discoloration and/or sprouts and enjoy your potato with the skin on.

 

 

 

A. The Glycemic Index (GI) is a system that assigns a number to foods, particularly carbohydrates such as bread, pasta and potatoes, based on their ability to increase blood glucose. The practicality of the GI of individual foods in diet planning is controversial because combinations of foods can alter the total GI of a meal. In the case of potatoes, for example, common toppings such as cheese, broccoli, butter, salsa or vinegar may lower the combined GI. After an extensive review, the American Diabetes Association concluded that, for people with diabetes, the total amount of carbohydrate in meals and snacks, rather than the type, determines the blood sugar (Glycemic) response. Visit the nutrition section of www.healthypotato.com for more information about the nutritional value of potatoes.

 

 

 

A. Yes. Some consider raw potatoes a nice treat.

 

 

 

A. The majority of the potatoes in the U.S. are harvested between August and October and are then shipped from storage through the spring. After three or four months in storage, potatoes can become more susceptible to bruising, greening or sprouting. Inspect your potatoes before purchasing and make sure your produce manager knows about any defects.

 

 

 

A. All of them! If you are looking for a specific outcome like solid slices for Scalloped Potatoes, a waxy potato (red or white skinned) is recommended. If you like smooth mashed potatoes we suggest starting with a floury (baking) potato. For more suggestions visit theNutrition - Variety section of www.healthypotato.com.

 

 

 

A. We don't recommend it. While cooked potatoes can be frozen, they tend to become watery upon reheating. The potato is 80% water; and when frozen, this water separates from the starch and nutrients causing the reheated potato dish to be watery.

 

 

 

A. A potato plant is a vine that grows above ground with tubers that grow from the roots under ground.

 

 

 

A. No. The potato tuber, the part we eat, is not poisonous, however the potato plant is toxic. Green portions on the skin of the potato are also toxic.

 

 

 

A. The green on the skin of a potato is the build-up of a chemical called Solanine. It is a natural reaction to the potato being exposed to too much light. Solanine produces a bitter taste and if eaten in large quantity can cause illness, this is unlikely, however, because of the bitter taste. If there is slight greening, cut away the green portions of the potato skin before cooking and eating.

 

 

 

A. Sprouts are a sign that the potato is trying to grow. Cut the sprouts away before cooking or eating the potato. To reduce sprouting, store potatoes in a cool, dry, dark location that is well ventilated.

 

 

 

A. When potatoes are stored at too cold of a temperature they can turn black or gray when cooked. To keep this from happening, store potatoes at a temperature between 45ºF and 55ºF. We do not recommend storing your potatoes in the refrigerator, but if you do, letting the potato warm gradually to room temperature before cooking can reduce the discoloration.

 

 

 

A. This discoloration in the potato flesh is due to the potato being held at too cold of a temperature. This can happen before, during and after harvest. The potato is perfectly fine to eat. You may notice that the potato has a sweeter flavor as the cold turns starches to sugars.

 

 

 

A. This is called "Hollow Heart," which is caused by a sudden change in the growth rate of the potato. This can happen if the potato plant suffers from lack of water during the growing season then receives too much water all at once. Irrigation and the constant diligence of farmers limit this from happening.

The History of Potatoes some interesting facts about potatoes:

Migration and movement

Inca Indians in Peru were the first to cultivate potatoes in about 200 BC.

In 1536 Spanish Conquistadors conquered Peru, became aware of the potato, and carried them to Europe.

Before the end of the sixteenth century families of Basque sailors began to cultivate potatoes along the Biscay coast of northern Spain.

Sir Walter Raleigh introduced potatoes to Ireland in 1589 near Cork on the 40,000 acres of land given to him by Queen Elizabeth I in 1581.

Potatoes arrived in the Colonies in 1621 when the Governor of Bermuda, Nathaniel Butler, sent two large cedar chests containing potatoes and other vegetables to Governor Francis Wyatt of Virginia at Jamestown.

The first permanent potato patches in North America were established in 1719, most likely near Londonderry (Derry), NH.

A. A. Parmentier helped King Louis XIV popularize the potato in France in the 18th century. Parmentier created a feast with only potato dishes, a concept he realized was possible while being imprisoned in Germany and fed only potatoes. Benjamin Franklin, ambassador to France, was in attendance of Parmentier's feast in 1767.

Marie Antoinette wife of Louis XV was known to wear potato blossoms as a hair decoration.

French Fries were introduced to the U.S. when Thomas Jefferson served them in the White House during his Presidency of 1801-1809.

Over the years of cultivation in Ireland the potato had become the major food source to the Irish population. In 1845-46 a fungus destroyed the potato crops causing the disaster of the Irish Potato Famine

In October 1995, the potato became the first vegetable to be grown in space. NASA and the University of Wisconsin, Madison, created the technology with the goal of feeding astronauts on long space voyages, and eventually, feeding future space colonies.

Potatoes as currency

During the Alaskan Klondike gold rush, (1897-1898) potatoes were practically worth their weight in gold. Potatoes were so valued for their vitamin C content that miners traded gold for potatoes.

On the South Atlantic Island of Tristan de Cunha, potatoes were once used as the country's unofficial currency. Because of it's remoteness, food was most valuable.

Unusual beliefs about potatoes

Because the potato was unknown to them, Europeans initially considered potatoes poisonous or evil due to their similarities to the nightshade family. Some members of the nightshade family include Mandrake and Belladonna, which are used for medicinal purposes. Germany's King Frederick William realized that potatoes were a good food source and ordered peasants to plant and eat potatoes or their noses would be cut off.

Interesting uses of potatoes

The Incas had many uses for potatoes other than dinner:

• Raw slices placed on broken bones to promote healing.
• Carried to prevent rheumatism
• Eaten with other foods to prevent indigestion.
• Measured time: by correlating units of time by how long it took for potatoes to cook.

French chemist Louis Lumiere used microscopic grains of potato starch fixed on 9-inch by 12-inch glass plates to create and market the first autochromes in 1907. Autochromes were widely used in photography before the development of color film.

Various folk remedies recommend using potatoes to:

• Treat facial blemishes by washing you face daily with cool potato juice.
• Treat frostbite or sunburn by applying raw grated potato or potato juice to the affected area.
• Help a toothache by carrying a potato in your pocket.
• Ease a sore throat by putting a slice of baked potato in a stocking and tying it around your throat.
• Ease aches and pains by rubbing the affected area with the water potatoes have been boiled in.

Some of the most famous potato dishes we enjoy today were created by mistake Collinet, chef for French King Louis Phillipe (reign 1830-1848) unintentionally created soufflés (or puffed) potatoes by plunging already fried potatoes into extremely hot oil to reheat them when the King arrived late for dinner one night. To the chef's surprise and the king's delight, the potatoes puffed up like little balloons.

In 1853 railroad magnate Commodore Cornelius Vanderbilt complained that his potatoes were cut too thick and sent them back to the kitchen at a fashionable resort in Saratoga Springs, NY. To spite his haughty guest, Chef George Crum sliced some potatoes paper thin, fried them in hot oil, salted and served them. To everyone's surprise, Vanderbilt loved his "Saratoga Crunch Chips," and potato chips have been popular ever since.

Varieties of Potatoes Types of potatoes:

Russet Potatoes

This is the most widely used potato variety in the United States. A large majority is grown in the Northwest. These are available year-round. These potatoes are high in starch and are characterized by netted brown skin and white flesh. Russets are light and fluffy when cooked, making them ideal for baking and mashing. They are also wonderful for frying and roasting.

Round White Potatoes

These potatoes are available year-round. Round whites are medium in starch level and have smooth, light tan skin with white flesh. These are creamy in texture and hold their shape well after cooking. Regarded an all-purpose potato, round whites are very versatile and can be used in most potato preparations.

Long White Potatoes

Long whites are oval-shaped, medium in starch level and have thin, light tan skin. These potatoes have a firm, creamy texture when cooked. They are available spring through summer. These all-purpose potatoes are very versatile and can be used in most potato preparations.

Red Potatoes

These potatoes have become more widely available and can now be found almost all year round. They are characterized by their rosy red skin, but can have white, yellow or even red flesh. Red potatoes have a firm, smooth and moist texture, making them well suited for salads, roasting, boiling and steaming. Round reds are often referred to as "new potatoes"; however, technically, "new" refers to any variety of potatoes that is harvested before reaching maturity.

Yellow Potatoes

These potatoes are increasingly popular in the United States and are now available for most of the year. These potatoes have a dense, creamy texture. With their golden color, you can be fooled into thinking that they are buttered. They are great for roasting, baking, boiling and steaming.

Blue and Purple Potatoes

These potatoes originated in South America and have begun to gain popularity in the United States. Blue and purple potatoes are most available in the fall. These relatively uncommon tubers have a subtle nutty flavor and flesh that ranges in hue from dark blue or lavender to white. Microwaving preserves the color the best, but steaming and baking are also favorable methods of preparation.

How to Select and Store

While potatoes are often conveniently packaged in a plastic bag, it is usually better to buy them individually from a bulk display. Not only will this allow you to better inspect the potatoes for signs of decay or damage, but many times, the plastic bags are not perforated and cause a build up of moisture that can negatively affect the potatoes.

Potatoes should be firm, well shaped and relatively smooth, and should be free of decay that often manifests as wet or dry rot. In addition, they should not be sprouting or have green coloration since this indicates that they may contain the toxic alkaloid solanine that has been found to not only impart an undesirable taste, but can also cause a host of different health conditions such as circulatory and respiratory depression, headaches and diarrhea.

Sometimes stores will offer already cleaned potatoes. These should be avoided since when their protective coating is removed by washing, potatoes are more vulnerable to bacteria. In addition, already cleaned potatoes are also more expensive, and since you will have to wash them again before cooking, you will be paying an unnecessary additional cost.

Since new potatoes are harvested before they are fully mature, they are much more susceptible to damage. Be especially careful when purchasing these to buy ones that are free from discoloration and injury.

The ideal way to store potatoes is in a dark, dry place between 45°F to 50°F between 7-10°C) as higher temperatures, even room temperature, will cause the potatoes to sprout and dehydrate prematurely. While most people do not have root cellars that provide this type of environment, to maximize the potato's quality and storage, you should aim to find a place as close as possible to these conditions. Storing them in a cool, dark closet or basement may be suitable alternatives. Potatoes should definitely not be exposed to sunlight as this can cause the development of the toxic alkaloid solanine to form.

Potatoes should not be stored in the refrigerator, as their starch content will turn to sugar giving them an undesirable taste. In addition, do not store potatoes near onions, as the gases that they each emit will cause the degradation of one another. Wherever you store them, they should be kept in a burlap or paper bag.

Mature potatoes stored properly can keep up to two months. Check on the potatoes frequently, removing any that have sprouted or shriveled as spoiled ones can quickly affect the quality of the others. New potatoes are much more perishable and will only keep for one week.

Cooked potatoes will keep fresh in the refrigerator for several days. Potatoes do not freeze well.

Tips for Preparing Potatoes:

The potato skin is a concentrated source of dietary fiber, so to get the most nutritional value from this vegetable, don't peel it and consume both the flesh and the skin. Just scrub the potato under cold running water right before cooking and then remove any deep eyes or bruises with a paring knife. If you must peel it, do so carefully with a vegetable peeler, only removing a thin layer of the skin and therefore retaining the nutrients that lie just below the skin.

Potatoes should be cleaned and cut right before cooking in order to avoid the discoloration that occurs with exposure to air. If you cannot cook them immediately after cutting, place them in a bowl of cold water to which you have added a little bit of lemon juice, as this will prevent their flesh from darkening and will also help to maintain their shape during cooking. As potatoes are also sensitive to certain metals that may cause them to discolor, avoid cooking them in iron or aluminum pots or using a carbon steel knife to cut them.

A Few Quick Serving Ideas:

Purée roasted garlic, cooked potatoes and olive oil together to make delicious garlic mashed potatoes. Season to taste.

Potatoes are a featured ingredient in the classic dish, Salad Nicoise, that pairs new potatoes with chunks of tuna fish and steamed green beans dressed lightly with oil and vinegar.

Toss steamed, diced potato with olive oil and fresh herbs of your choice.

 

CONVENIENT POTATO PRODUCTS

Refrigerated Pre-Cut Fresh Potatoes

Fresh potatoes can now be purchased washed, cut, and partially cooked-all that's left is to cook through and eat! Located in the produce section of the supermarket, these potato products come wedged, cubed, sliced, shredded for hash browns and mashed.

Frozen Potatoes

The convenience of frozen potatoes now extends beyond frozen french fries. Mashed, shredded and diced hash browns, seasoned wedges and potato pancakes now fill the freezer section for endless, quick options.
 

Dehydrated Potatoes

The variety and quality of today's dehydrated potato products far surpass the instant mashed potatoes of yesterday. From mashed potatoes in flavors such as roasted garlic and butter and herb, to delicious scalloped and au gratin, to popular hash browns, the options among dehydrated products are countless.