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Potato: Types of Potatoes
Potato: Types of Potatoes
hOW TO STORE
yield
Store potatoes in a cool (45 to 50 oF), humid
(not wet), dark place with good ventilation. When
One pound 3 medium potatoes. properly stored, potatoes will remain fresh for up
3 cups peeled and sliced to a month.
potatoes.
2 cups mashed If potatoes are stored in a warm place, such
potatoes. as under the sink, they might attract bugs and
2 cups french fries.
rodents. They will sprout and shrivel. Throw away
20 pounds canner load of 7 quarts potatoes that are shriveled or have many sprouts
13 pounds canner load of 9 pints (eyes).
50 pounds 18 22 quarts
If potatoes are stored where they are
exposed to light, they turn green, produce a toxic
substance and develop a bitter flavor. Peel off
FOOD SAFETY TIPS green areas before using. Throw away potatoes
that are mostly green.
Purchase potatoes that are firm and do not
have bruises, nicks or soft spots. Bag separate If potatoes are stored at cold temperatures,
from meat, poultry and seafood products. such as in the refrigerator, they develop a sweet
taste and turn brown when cooked. Warm potatoes
Keep potatoes away from raw meat so that to room temperature before cooking.
meat juices do not contaminate it
Keep in the refrigerator, away from raw meat QUICK AND EASY SERVING TIPS
so that meat juices do not contaminate it.
Add sliced or cubed potatoes to soups and
Wash hands before and after handling fresh stews for a hearty dish.
produce.
Flavor mashed potatoes with finely chopped on the oven grate or on a baking sheet. Bake until
or grated onion, garlic or low-fat cheese. fork tender, about 45 minutes (depending on size
of potatoes). If potatoes are baked along with other
Top a baked potato with salsa, chili, fat-free foods or at a lower temperature, increase baking
sour cream or yogurt and chives, mixed time.
vegetables, low- fat ranch-style salad dressing or
low-fat cheese. Microwave
Scrub a medium russet potato (6 to 8 ounces) and
Boil, cube and serve as salad with low-fat or pierce with a fork 4 to 6 times. Place on a paper
fat free salad dressing towel. Microwave on high power 4 to 6 minutes,
2 large russet potatoes Select mature potatoes which have been stored
1 teaspoon olive oil or other vegetable oil 30 days. Wash, peel and cut into 1/3-inch sticks
lengthwise, then crosswise into 3/8-inch strips.
Seasoning suggestions: 2 cloves garlic, finely Rinse in cold water. Dry thoroughly using paper
chopped, or Italian seasoning spice mix, or chili towel. Fry small amounts in deep, hot fat (360F)
powder, or paprika with a tiny bit of cayenne pepper. about 5 minutes until tender but not brown. Drain
on paper towel. Cool. Package, seal and freeze.
Preheat oven to 400 oF. Scrub potatoes and pat At serving time, finish browning in a hot oven
dry with paper towel. Cut potatoes into quarters. (475F).
Cut each quarter into wedges with the wedge part
(the area with the skin) being about to 1/3 inch CANNING POTATOES
wide. Coat a nonstick cookie sheet with the oil.
Lay the wedges on the cookie sheet, peeled side Wash and peel potatoes. Place in ascorbic acid
down. Place the cookie sheet on the oven rack solution to prevent darkening. If desired, cut into
about 7 inches from the bottom of the oven. Bake 1/2-inch cubes. Drain. Cook 2 minutes in boiling
for about 7 minutes (or until the bottom and edges water and drain again. For whole potatoes, boil
start browning) then flip wedges over to the 10 minutes and drain. Add 1 teaspoon of salt per
remaining peeled side and sprinkle any quart to the jar, if desired. Fill jars with hot potatoes
seasonings over the top. Bake for another 7 and fresh hot water, leaving 1-inch headspace.
minutes (or until the edges are nicely brown and Process following recommended time (Tables 1
cooked throughout). Makes 4 servings. and 2).
T a b l e 1 . R e c o m m e n d e d p r o c e s s tim e f o r W h i t e P o t a to e s i n a
d ia l- g a u g e p r e s s u r e c a n n e r .
C a n n e r P r e s s u r e ( P S I) a t
A ltitu d e s o f
S ty le Jar P ro c es s 0 - 2 ,0 0 1 4 ,0 0 1 6 ,0 0 1
of S iz e T im e 2 ,0 0 0 - - -
Pack ft 4 ,0 0 0 6 ,0 0 0 8 ,0 0 0
ft ft ft
Hot P in ts 3 5 m in 1 1 lb 1 2 lb 1 3 lb 1 4 lb
Q u a rts 40 11 12 13 14
T a b le 2 . R e c o m m e n d e d p ro c e s s tim e fo r W h ite P o ta to e s in
a w e ig h te d -g a u g e p re s s u re ca n n e r.
C an n er Pressure
(P S I) a t A ltitu d e s o f
Hot P in ts 3 5 m in 1 0 lb 1 5 lb
Q u a rts 40 10 15
further information
Food Domain Website
www.fooddomain.msu.edu
Revised By Lillian Occea-Po, Ph.D., Assistant Professor, Dept. of Food Science & Human Nutrition, Michigan State University 10/06
Development of this material was funded by USDAs Food Stamp Program.
Michigan State University Extension programs and materials are open to all without regard to race, color, national origin,
gender, religion, age, disability, political beliefs, sexual orientation, marital status, or family status. MSU is an affirmative-
action, equal-opportunity employer. Copyright 2006 by the Michigan State University Board of Trustees. Family and
Consumer Sciences grants permission to use this publication for educational purposes only with credit given to MSU. This
information is for educational purposes only. Reference to commercial products or trade names does not imply endorsement
by MSU Extension or bias against those not mentioned.
Designed by: Boboy Po Reviewers: Sue Shenk and Chris Venema, Extension Educators