Be sure to add any Potato tips you have in the comments below!
- It is true that green potatoes may contain solanine, which can taste bitter be toxic
- Adding a bit of lemon juice to your cooking water will keep boiled potatoes white instead of yellow
- Always store potatoes in a dark cool place because they are live when they are picked (this is why they grow roots)
- Do not store potatoes in the fridge, this will cause the starch to break down and alter the texture and flavour of your potatoes
- Before frying or broiling potatoes, soak them in cold water and dry them well before use. This removes starch that keeps them from getting crispy
Uses for different types of potatoes:
- Yukon Gold/Yellow: Best for potato salads, roasting, boiling & mashing
- Baking Potatoes (aka Russet Potatoes) with dry brown skin: best for baked potatoes, roasted and french fries
- Red: Baking, Roasting, Steaming, Potato Salads
- White Potatoes: Low starch content = ideal for boiling or mashed
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Sources of information:
The Visual Food Encyclopedia, 1996, adapted from "Dictoionnare Encyclopedique des Aliments". Solange Monette npcspud