The potato is a versatile South American tuber that has become widely accepted in Europe. There are two types of potatoes: floury and waxy. They can be baked, mashed, fried, or used in dishes such as gratins, soups, and curries.
The potato, better known botanically as Solanum tuberosum, is an extremely versatile tuber native to South America. Potatoes have been a staple in South American cuisine for centuries and have also become widely accepted in Europe after an initial suspicion about their toxicity. The suspicion was due to the fact that they are members of the Nightshade family, along with tomatoes. There are numerous preparations for this tuber, ranging from luxurious gratins to easy-to-bake potatoes, and most cooks also have an assortment of varieties to choose from, depending on how well stocked their grocery store is.
The first thing to consider when preparing a dish with potatoes is what kind you will need. There are two categories: floury and waxy. Mealy potatoes are high in starch and tend to break down when cooked, making them excellent choices for baking and mashing. Waxy potatoes will hold their shape and work well in soups, hash, and stir-fries. Once you decide on the type you need, you can look at varieties including Russets, Yukon Golds, round reds, fingerlings, and purples. If you’re not sure whether a potato is mealy or waxy, drop it in a saline solution; waxy varieties will float.
The easiest way to prepare a potato is to cook it. Make sure you pierce the skin several times to allow air to escape, and plan to keep it in a 375° Fahrenheit (191° Celsius) oven for about an hour. After cooking, the potato can be eaten plain or served with an assortment of toppings. You can also use baked potatoes to make dumplings; scoop out the filling and mix equal parts potatoes and flour in a large bowl with the salt, pepper, and nutmeg. Roll out the next pastry into thin logs and cut the logs into one-inch pieces. Drop the gnocchi into boiling water and cook until they float: usually about 2 to 3 minutes, and serve topped with butter or a sauce of your choice.
Other baked dishes include gratins and scalloped potatoes. Both of these foods involve cutting potatoes into thin chunks and layering them in a dish with milk or cream, butter, cheese, and breadcrumbs. You can also try toasting waxy varieties by cutting them into loose pieces and tossing them with olive oil, salt, pepper, and herbs. Cover the roasting pan and slide it into a 375°F (191°C) oven for 30 to 40 minutes before taking it out, uncovering it, and roasting it for about 10 more minutes.
Mashed potatoes are another classic dish, made by boiling chunks of peeled potatoes and then mashing them with cream, butter, and salt. You can also use them to make champ, a traditional Irish dish with mashed potatoes and vegetables like green onions or cabbage. Boiled potatoes can also be used in soups and often appear as a soup base in dishes such as creamed potato leek soup. To make them for breakfast, many cooks whip up a full pot and keep them in the refrigerator, tossing a handful into a skillet when needed.
On the stovetop, potatoes are usually fried. They can be cut into strips for french fries or thin rounds for french fries. Potatoes can also be grated and used to make hash browns or mixed with eggs, matzo meal, salt, pepper and onions for pancakes or latkes. Plus, they can be mixed into Indian-style curries, added to breakfast burritos, or used to make potato salad, a classic summer staple.
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