Understanding Potatoes

1. UNDERSTANDING
POTATOES
TLE – Grade 10

2. DEFINITION
•Botanically, the potato is a
tuber, which is an enlarged
underground stem with buds
(or eyes) that become new
shoots.

3. ANTOINE-AUGUSTE PARMENTIER
•Promoted the use
of potatoes as
food.

4. PARMENTIER (PAR MAWN TYAY)
•Classical recipes
featuring the potato.

5. TYPES OF POTATOES

6. 1. WAXY POTATOES
• High moisture content,
high sugar content, low
starch content.
• Hold shape well when
cooked. Use for boiling
whole, for salads, soups,
hash browns, and any
preparation where the
potato must hold its shape.

7. 2. MATURE OR STARCHY POTATOES
•High starch content, low
moisture and sugar.
•Light, dry, and mealy
when cooked.

8. TYPES OF MATURE
POTATOES

9. 2.1 RUSSETS OR IDAHOS.
• Long, regularly shaped
potatoes with slightly rough
skin.
• Ideal choice for the
traditional baked potato.
Best potato for French fries
because the high starch
content produces an even,
golden color and good
texture.

10. 2.2 ALL-PURPOSE POTATOES
(SOMETIMES CALLED CHEF POTATOES)
• Irregularly shaped. Less
expensive than russets.
• Especially useful for
puréeing or mashing, or
any preparation in
which the shape of the
whole potato is not
important.

11. VARIETIES OF
POTATOES

12. 1. NEW POTATO
Any potato
harvested before it
is mature while
leaves and stems
are still green.
They have a lower
starch content and
tender, thin skin.

13. 2. BLUE- OR
PURPLE-FLESHED
Oblong
potatoes with
very dark
purple skin and
purple moist,
firm flesh.

14. 3. FINGERLING
Fingerling
potatoes are
small potatoes,
usually firm and
waxy, with a
long, narrow
shape.

15. CHECKING FOR
QUALITY

16. LOOK FOR THESE SIGNS OF HIGH-
QUALITY POTATOES:
1. Firm and smooth, not soft or shriveled.
2. Dry skin.
3. Shallow eyes.
4. No sprouts. Sprouting potatoes are high in sugar.
5. No green color. Green areas develop on potatoes stored in
light. These areas contain a substance called solanine, which
has a bitter taste and is poisonous in large quantities.
6. Absence of cracks, blemishes, and rotten spots.

17. MARKET FORMS
OF POTATOES

18. 1. FRESH,
UNPROCESSED

19. 2. PEELED. TREATED TO
PREVENT BROWNING.
KEEP REFRIGERATED (BELOW
40°F/4°C) FOR FIVE TO
DAYS.

20. 3. CANNED WHOLE,
COOKED

21. 4. FRENCH FRIES OR
BLANCHED IN DEEP FAT
AND FROZEN.
AVAILABLE IN A WIDE
VARIETY OF SIZES AND
COOK FROM THE FROZEN
STATE.
REFRIGERATED FRENCH
ARE ALSO AVAILABLE.

22. 5. OTHER FROZEN,
PREPARED PRODUCTS.
AVAILABLE AS HASH
BROWNS, STUFFED BAKED,
AND CROQUETTES.

23. 6. DEHYDRATED.
GRANULES OR FLAKES FOR
MASHED POTATOES TO BE
RECONSTITUTED WITH HOT
WATER OR MILK AND
BUTTER OR OTHER DESIRED
FLAVORINGS.

24. STORING AND HANDLING
• Keep potatoes in a cool, dry, dark place. If they will be used
quickly, you may keep them at room temperature.
• Do not refrigerate. Temperatures below 45°F (7°C) convert
potato starch to sugar.
• Potatoes begin to turn brown as soon as they are peeled. To
prevent browning, place peeled potatoes in cold water
immediately.
• Potatoes may be peeled in advance and stored a short time
under water, although some nutrients will be lost.