Cooking
Potatoes
Chapter 23 Objectives
Understand how versatile potatoes
can be in different dishes
Learning the differences between
various types of potatoes
Observing proper storage and
handling standards
Understanding the different cooking
processes for potatoes
Potato Varieties
Low Moisture & High Starch
Granular, dry, and easy to mash after cooking
Great for baking, pureeing, deep frying, and
cooking en casserole
Ex: russet, Idaho, purple potatoes
Moderate Moisture & Starch
Hold their shape after cooking
Good for soups, salads, sautéing, roasting, etc
Ex: chef’s, all-purpose, red skin, waxy yellow
High Moisture & Low Starch
Tender skin when cooked
Ex: new potatoes and some fingerlings
Preparing Potatoes for
Cooking
Keep peeled potatoes in water to
prevent oxidation
Remove all green spots, sprouts, and
eyes
Cut into uniform pieces for
consistent cooking
If being left whole, cook like-sized
potatoes together
Boiling Potatoes
Always start potatoes in cold, salted
water for even cooking
Bring the liquid to a boil, then lower
to a simmer
Boiled potatoes should hold their
shape but still be very tender
Never shock potatoes after cooking;
cool in an even layer on a sheet pan
Pureeing Potatoes
Use low moisture/high starch potatoes
that have been boiled, steamed, or baked
in their skin for best results
Dry the potatoes in a moderate oven
before pureeing
Use a food mill or ricer to produce a
consistent puree
A hand-held masher can be used for a
coarser texture
Season the puree with salt, pepper, butter,
milk, etc
Baking Potatoes
Low Moisture/High Starch are the
best option
Baked potatoes can be used for a
puree, served as is, stuffed, etc
A properly baked potato has a crisp
skin and a tender interior
Wrapping potatoes in foil prevents
the skin from crisping and results in
a product similar to a steamed
potato
Oven-Roasting Potatoes
Can be done with both low and high
moisture potatoes
Potatoes are cut and tossed with
desirable fat and seasonings
The finished product should be
brown on the outside and tender on
the inside
Baking Potatoes En
Casserole
Low moisture potatoes easily absorb
liquid, making them an excellent
choice
Potatoes are thinly sliced and
parcooked in the desired cooking
liquid before being evenly layered
into a hotel pan or casserole dish
Extra liquid is poured over the
potatoes and additional toppings or
cheeses are addded
Cook at 300°F until potatoes are
Sautéing Potatoes
Best suited for moderate moisture
potatoes
Potatoes can be sliced, diced,
julienne, etc
Make sure potatoes are completely
dry before cooking
Cast iron pans are a good tool for
creating a brown crust
Deep-Frying Potatoes
Low moisture potatoes produce the
best result
Dry the cut potatoes thoroughly
before cooking
Blanch potatoes in 300°F oil until
just tender, but not yet starting to
color
Increase the oil to 350°F and deep
fry until golden and tender
Immediately drain, season, and
