Care & Handling

Varieties
Russets: Typified by the Russet Burbank, they are the favorites among baking potatoes and are the leading variety grown. These large, ovoid potatoes, which can weigh over a pound apiece, have a sturdy brown skin with a meshlike netting on the surface, and starchy flesh. Most baking potatoes labeled "Idaho potatoes" are Russet Burbanks, though this does not actually mean they are from Idaho. Idaho certainly produces the lion's share of these potatoes, but russets can come from a number of other potato-growing states.

Reds: These red, smooth-skinned potatoes, notably the Red LaSoda and Red Pontiac, are most commonly sold "new" (small and relatively young); when more mature, they are waxy and good for boiling.

Round Whites: The Katahdin (the predominant variety grown in Maine) is representative of these multipurpose potatoes. They have a light tan skin and are smaller than the long whites, averaging three per pound.

Goldens: These light yellow, smooth-skinned potatoes are most commonly sold "new" (small and relatively young); when more mature, they are waxy and good for boiling.

Availability
Green Giant Fresh Potatoes are available year round.

Selection
Buy a large bag (five or 10 pounds) only if you can check the condition of the potatoes through the packaging--and if you are going to use them before they spoil. Look for clean, smooth, well-shaped potatoes. Potatoes should feel firm, the "eyes"--the buds from which sprouts can grow--few and shallow, and the skins free of cracks, wrinkles, or dampness. Reject potatoes with black spots, bruises, or other discolorations.

Storage
Few modern homes have root cellars, but a cool (45°F to 50°F), dark, dry place makes the best storage area, as warmth and moisture encourage sprouting, and direct sunlight can "sunburn" the potato (causing the potato skin to form a toxin called solanine). Don't put potatoes in the refrigerator, or store them at temperatures below 45°F. Their starch will turn to sugar, giving them an undesirable sweet taste (although leaving them at room temperature for a few days allows the sugar to turn back into starch). Keep the potatoes in a burlap, brown paper, or perforated plastic bag. Check them occasionally and remove any that have sprouted, softened, or shriveled; a bad one can adversely affect the condition of the others.

Preparation
Nutritionally speaking, the less you do to potatoes, the better. The skin is an excellent source of fiber, so try to leave it on. But if you decide to peel it because you don't like the taste of the skin, do so carefully. Use a swivel-bladed vegetable peeler to remove the thinnest possible layer, and thus preserve the nutrients just below the skin. Better yet, simply scrub unpeeled potatoes under cold water before cooking; remove any sprouts, green spots, or deep eyes with a sharp paring knife.

Generally speaking, low-starch, high-moisture "waxy" potatoes, such as round reds, are best for boiling or steaming. They remain firm-textured when sliced or diced (before or after cooking), and are therefore a good choice for stews, casseroles, or salads in which you want the potato pieces to hold their shape. Starchy potatoes, such as Russet Burbanks, have a drier flesh. They turn out fluffy when baked or mashed and may fall apart if cut into chunks or slices after cooking. They are best used in soups and stews in which the potatoes are meant to break up and thicken the cooking liquid. All-purpose potatoes are sort of a compromise potato, neither too starchy nor too waxy.

Cooking
Baking: Russets are truly the best for baking. Do not wrap them in foil, however, as the covering traps moisture, which will steam rather than bake the potatoes. Pierce their skin in a few places with a fork before baking; this allows steam to escape, thus producing dry, fluffy potatoes. Thick-skinned potatoes may actually burst if baked without piercing.

A large baking nail inserted lengthwise into a potato will conduct heat to the interior of the vegetable and speed the baking process. If you do not have one of these nails, use a metal skewer. Test for doneness by squeezing the potato: It should give slightly. Cooking time: 45 to 60 minutes in a 400°F oven.

Boiling: To help potatoes maintain their shape when boiling, especially if you are using an all-purpose potato, boil small to medium-sized potatoes whole. Cut larger ones into halves or quarters and leave the skins on; if you want to remove the skins for eating, they will slip off easily after cooking, while the potatoes are still warm.

To keep unpeeled potatoes from bursting, pare a band of skin around the circumference with a paring knife or vegetable peeler. Place the potatoes into boiling water (not cold water) to retain more of the vitamin C. (Adding garlic, onion, or herbs to the water will give the boiled potatoes a subtle flavor.) Cover and cook until the potatoes can be easily pierced with the tip of a sharp knife. Drain the potatoes, return them to the pot, and toss gently over the still-warm burner to dry them. Cooking times: for small potatoes, 10 to 15 minutes; for cut-up potatoes, 15 to 20 minutes; for medium to large whole potatoes, 20 to 40 minutes.

Microwaving: Pierce the potatoes several times with a fork as they can explode if the skins are left intact. If microwaving a single potato, place in the center of the oven; for two or more, place in a circle or spoke pattern. Turn or rotate the potatoes halfway through cooking time; wrap or cover after removing them from the oven and let stand for five minutes. Cooking times: for one 8-ounce potato, five minutes; for two potatoes of that size, 10 minutes; for four potatoes, 15 minutes.

Steaming: This method conserves more nutrients than boiling, since the potatoes are in minimal contact with water. Arrange a single layer of small, whole potatoes, thick slices, or chunks in a steamer basket and cook over boiling water. Cooking times: for cut-up potatoes, 15 to 20 minutes; for whole ones, 30 to 40 minutes.

Mashed potatoes: For fluffy mashed potatoes, boil and dry baking or all-purpose potatoes as directed above. Don't overbeat the potatoes or mash them in a food processor, which will turn them gummy. Use a potato masher, food mill, or a hand-held electric mixer.