Stores are not stocking up on greeting cards, and I’ve yet to hear of an employer doling out a day off, but Aug. 19 is National Potato Day. A low-key observance, to be sure, but a reminder that this tried-and-true tuber plays a major role in the country’s diet and agricultural economy. The National Potato Council tells us the U.S. produces in the neighborhood of 44 billion pounds of potatoes annually. The value of that year’s harvest was $4.3 billion, according to the organization’s website. That’s a lot of spuds.
Most think of the potato as an old pal — not the flashiest in our culinary circle, but always reliable. But who knew there are more than 4,000 varieties worldwide? Knowing even a bit more about them helps us turn out better dishes.
Two types
Potatoes can be classified into two main groups — waxy and floury — says The Nibble, a food specialty magazine.
Waxy potatoes such as fingerlings, red jacket, new and white round potatoes have more moisture and less starch, enabling them to hold their shape well during cooking. When boiled, steamed or roasted, waxy potatoes come out firm and moist, ideal for potato salad.
Floury/starchy potatoes like the Idaho are lower in moisture and high in starch. Due to low sugar content they tend to fall apart when boiled. They don’t hold their shape well after cooking; that’s why floury/starchy potatoes are easier to mash. They’re also good for deep-frying, so select them for French fries and potato pancakes. Examples include Idaho, russet and russet Burbank.
All-purpose potatoes have characteristics of both waxy and floury so can be used for almost anything, says The Nibble. Examples include the Katahdin (named after the highest mountain in Maine), the Kennebec (leading chipping potato), the purple Peruvian, yellow Finn and Yukon gold.
Use your imagination
Whether you say po-ta-to or po-tah-to, we can all say there are endless possibilities when it comes to the tuberous crop. A quick Golden Triangle survey turned up a few ideas. Jan Ballard quarters new potatoes and tosses them in olive oil. Season with black pepper and garlic salt, then bake on a cookie sheet at 350 degrees until tender and brown. “Easy peasy and fairly healthy,” she says.
Melissa Tubbs uses them in chili. Kris Lee makes up Aussie-style Crash Hot Potatoes. (Place boiled potatoes on a greased cookie sheet. Give each a mash with “whatever” — he used a glass jar — sprinkle with oil, sea salt, herbs. Bake at 450 for 20 to 25 minutes until edges are browned. Top with cheese and sour cream.) Mike Harold found a Volcano Potato recipe that calls for stuffing hollowed, bacon-wrapped baked potatoes with a barbecue/cheese mixture. Time on the grill cooks the bacon and melts the cheese.
This may be a good time to point out that potatoes can also be a healthful low-calorie, high-fiber food.
“The humble potato is vastly underrated in terms of nutritional benefits,” says medicalnewstoday.com.
Take away the deep frying, butter and other goodies we often load them up with, and potatoes are a good source of vitamin B6, potassium, copper, vitamin C, dietary fiber and more.
So, give an old standby a salute. Even with tongue in cheek, celebrate National Potato Day with a fresh recipe, or cook with a variety you’ve never tried before. Did we mention that this month also includes Whiskey Sour Day and Eat Outside Day? Throw in that new potato dish, and there’s a story in there somewhere.
Tater tips:
(Source: potatogoodness.com; the nibble.com)
POTATO AND GOAT CHEESE TRIANGLES
Makes 12 servings
2 small russet potatoes, peeled and cubed
1 small red onion, diced
2 ounces goat cheese
1 tablespoon unsalted butter
1 tablespoon olive oil
1 tablespoon fresh thyme or 1/2 teaspoon dried
Zest of 1 lemon
1 teaspoon Kosher salt
freshly ground black pepper
1- pound frozen puff pastry, defrosted
1 to 2 tablespoons all-purpose flour
1 large egg, beaten with 1 tablespoon water
(Source: joyofkosher.com)
HASSELBACK POTATOES
Total time: 1 hour, 15 minutes
4 (8-ounce) baking potatoes
2 tablespoons butter, melted
2 tablespoons finely grated fresh Romano cheese
1 tablespoon seasoned dry bread crumbs
Salt and pepper, to taste
(Source: allrecipes.com)
Jan Swoope is the Lifestyles Editor for The Commercial Dispatch.
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