Here we showcase the familiar reds as well as the hip-and-happening fingerlings and purple potatoes.
I sigh in delight at the first bite of an awesome potato dish-don't you? Spuds take to a bevy of flavors and cooking methods,
are good for you, and priced right. Here we showcase the familiar reds as well as the hip-and-happening fingerlings and purple
potatoes. We'll cook, roast, and even devil them in our attempt to satisfy your cravings. Let us know how you like 'em.
Our staff shares their top pointers for buying, storing, and prepping potatoes.
Here's a quick primer on our favorite potatoes and the best method for cooking each based on starch and moisture content.
Our "aka" (also known as) listing refers to the varieties commonly sold at the supermarket.
At the store you'll often find handy signs hung above the potato bins, including how-to-cook information that's based on the
type of potato. Potatoes are placed in one of these three categories.
Scrub 4 baking potatoes (8 to 10 oz. each) with a soft vegetable brush, and pat dry. Pierce each potato 3 to 4 times with
a fork, and rub with butter or olive oil for a crisper skin. Roll in salt or sea salt, if desired. (Do not wrap in foil. This
holds in moisture, causing a texture similar to a boiled potato.) Place potatoes directly on the oven rack, and bake at 450°
for 1 hour and 10 minutes. If baking more than 4 potatoes, add 5 minutes to the bake time for every additional potato.
To serve steak house-style potatoes, pierce with the tines of fork in a X-pattern across tops. Using a pot holder, squeeze the bottom portions of baked potatoes in toward the center. The fluffy, hot potato will push through the perforated skin and yield a great opening ready and waiting for toppings.
A potato is a power-packed nutritional package. One medium potato (about 51⁄2 oz.) has only 100 calories and is fat-free and
super-low in sodium. It may surprise you that one spud has twice as much potassium as a banana, is a great source of vitamin
C, and offers a good amount of vitamin B6 and dietary fiber.
Healthy Spin on Skins
Save yourself a prep step whenever possible and skip peeling potatoes-just be sure to scrub them right before cooking. The peel is a good source of dietary fiber, and just under the peel you'll find the highest concentration of nutrients. If the recipe calls for peeling (especially for potatoes being cooked in the microwave), don't use a paring knife. Instead use a vegetable peeler to remove the thinnest amount of peel.
"A New Side to Potatoes" is from the April 2008 issue of Southern Living.