The potato is a classic example of a humble exterior hiding a wealth of surprises. In this case, the tame tuber offers a powerhouse of nutrients and amazing versatility. Besides filling us with fiber, complex carbohydrates and a little protein, potatoes are low in sodium and high in potassium. They also contain a good amount of vitamins C and B-6 and some minerals. Long considered a high-calorie food, potatoes have only 120 calories (in a 6-ounce size) if you leave off the butter, sour cream and other high-fat accompaniments.
While specialty and farmers markets might offer unusual types like yellow fingerling or blue-fleshed potatoes, there are four basic varieties. The russet, or Idaho, potato has brown skin and higher starch; it is best used for baking and making french fries.
Long white potatoes such as white rose have a pale gray skin and are best for baking, boiling or roasting. The smaller, round white or red potatoes have freckled, brown skin or reddish skin. With less starch, they are best for boiling, mashing and roasting.
New potatoes are young potatoes of any variety. They are usually crisp, waxy with less starch, and have thin skins. These are the ones you want to use for potato salads.
If your potato repertoire is mostly mashed, hashed, fried or baked spuds, the following five recipes might give you a newfound respect for the spud. Three tips before you start: 1. Store potatoes in a cool, dark, well-ventilated area. If you refrigerate them, you’ll end up with dark, muddy looking potatoes when you cook them. 2. Since most of the vitamins are just under the peel, don’t peel the potatoes if you don’t need to. If you must peel them, cook them first and slip off the skins after cooking to preserve most of the vitamins. Soaking cut potatoes in water will put most of the water-soluble vitamins down the drain unless you use the soaking water in your cooking (works great in soups and stews). And 3. If you are currently on a low carb diet, do not read any further: the following recipes might just make you quit the diet and I wouldn’t want to be responsible for that.
Tiny potato croquettes with orange-rosemary mayonnaise
Potatoes are a staple in many cuisines. This recipe comes from the Provence region of France, courtesy of “All Around The World Cookbook” by Sheila Lukins; makes 30 appetizer-size croquettes.
2 large Idaho potatoes (about 11/2 pounds) well scrubbed
3 large eggs, lightly beaten
2 tablespoons all-purpose flour
Finely grated zest of 1 orange
1/3 cup minced garlic
2 tablespoons chopped flat-leaf parsley
1 tablespoon finely chopped fresh rosemary (1 tsp. crumbled, dried)
2 teaspoons coarse salt
1 teaspoon fresh ground black pepper
1/3 cup olive oil
1/3 cup vegetable oil
Orange-rosemary mayonnaise (recipe follows)
Bring a medium-size pot of water to a boil. While waiting, coarsely grate the potatoes, then cook them in the boiling water for 2 minutes. Drain; pat dry with a paper towel. Place potatoes in a bowl. Add eggs, flour, orange zest, garlic, herbs, salt and pepper; combine well. To form croquettes, roll 1 tablespoon of potato mixture in the palms of your hands to form a ball, then flatten it slightly, so that it is about 11/2 inches across and 1/2 inch thick. Heat the oils in a large nonstick skillet over medium heat. Cook croquettes in batches of 6 to 8 for 21/2 to 3 minutes on each side, until light golden brown. Drain on paper towels. Serve warm with the orange mayonnaise. To reheat croquettes, spread them out in a single layer on a baking sheet and heat for 5 minutes in a preheated 375 F oven.
Orange-rosemary mayonnaise
Refrigerate this at least one hour before serving, so the flavors can blend. Makes about 1/2 cup.
1 cup fresh orange juice
1/4 cup mayonnaise
1/4 cup sour cream
3/4 teaspoon finely chopped fresh rosemary (or 1/4 teaspoon crumbled dried)
Salt to taste
The potato is a classic example of a humble exterior hiding a wealth of surprises. In this case, the tame tuber offers a powerhouse of nutrients and amazing versatility. Besides filling us with fiber, complex carbohydrates and a little protein, potatoes are low in sodium and high in potassium. They also contain a good amount of vitamins C and B-6 and some minerals. Long considered a high-calorie food, potatoes have only 120 calories (in a 6-ounce size) if you leave off the butter, sour cream and other high-fat accompaniments.
While specialty and farmers markets might offer unusual types like yellow fingerling or blue-fleshed potatoes, there are four basic varieties. The russet, or Idaho, potato has brown skin and higher starch; it is best used for baking and making french fries.
Long white potatoes such as white rose have a pale gray skin and are best for baking, boiling or roasting. The smaller, round white or red potatoes have freckled, brown skin or reddish skin. With less starch, they are best for boiling, mashing and roasting.
New potatoes are young potatoes of any variety. They are usually crisp, waxy with less starch, and have thin skins. These are the ones you want to use for potato salads.
If your potato repertoire is mostly mashed, hashed, fried or baked spuds, the following five recipes might give you a newfound respect for the spud. Three tips before you start: 1. Store potatoes in a cool, dark, well-ventilated area. If you refrigerate them, you’ll end up with dark, muddy looking potatoes when you cook them. 2. Since most of the vitamins are just under the peel, don’t peel the potatoes if you don’t need to. If you must peel them, cook them first and slip off the skins after cooking to preserve most of the vitamins. Soaking cut potatoes in water will put most of the water-soluble vitamins down the drain unless you use the soaking water in your cooking (works great in soups and stews). And 3. If you are currently on a low carb diet, do not read any further: the following recipes might just make you quit the diet and I wouldn’t want to be responsible for that.
Tiny potato croquettes with orange-rosemary mayonnaise
Potatoes are a staple in many cuisines. This recipe comes from the Provence region of France, courtesy of “All Around The World Cookbook” by Sheila Lukins; makes 30 appetizer-size croquettes.
2 large Idaho potatoes (about 11/2 pounds) well scrubbed
3 large eggs, lightly beaten
2 tablespoons all-purpose flour
Finely grated zest of 1 orange
1/3 cup minced garlic
2 tablespoons chopped flat-leaf parsley
1 tablespoon finely chopped fresh rosemary (1 tsp. crumbled, dried)
2 teaspoons coarse salt
1 teaspoon fresh ground black pepper
1/3 cup olive oil
1/3 cup vegetable oil
Orange-rosemary mayonnaise (recipe follows)
Bring a medium-size pot of water to a boil. While waiting, coarsely grate the potatoes, then cook them in the boiling water for 2 minutes. Drain; pat dry with a paper towel. Place potatoes in a bowl. Add eggs, flour, orange zest, garlic, herbs, salt and pepper; combine well. To form croquettes, roll 1 tablespoon of potato mixture in the palms of your hands to form a ball, then flatten it slightly, so that it is about 11/2 inches across and 1/2 inch thick. Heat the oils in a large nonstick skillet over medium heat. Cook croquettes in batches of 6 to 8 for 21/2 to 3 minutes on each side, until light golden brown. Drain on paper towels. Serve warm with the orange mayonnaise. To reheat croquettes, spread them out in a single layer on a baking sheet and heat for 5 minutes in a preheated 375 F oven.
Orange-rosemary mayonnaise
Refrigerate this at least one hour before serving, so the flavors can blend. Makes about 1/2 cup.
1 cup fresh orange juice
1/4 cup mayonnaise
1/4 cup sour cream
3/4 teaspoon finely chopped fresh rosemary (or 1/4 teaspoon crumbled dried)
Salt to taste