Cooking Potatoes

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Grandpa Pencil
discovers the joy of cooking
Potatoes

Although there are many varieties of potato on the market the new cook should concentrate initially on whether they need a New potato or an Old potato.

New Potato
The New potatoes are picked before they are fully mature and are generally firm and waxy.
They are good for boiling, salad, creaming and scalloping.

Old Potato
Mature or Old potatoes have a firm, thicker skin and a light, dry, mealy texture.
They store well and are good for baking, boiling, mashing or fried as chips

Storing Potatoes
Use any damaged potatoes that you buy first as they will not keep well.
Store in a dry, dark, cool place with good ventilation.
Old potatoes should keep for several months while new, unblemished potatoes should keep for a number of weeks.
Any light will cause the potato to turn green and become unusable.

Cooking and Serving
The only thing that determines the number of cooking and serving methods for the humble potato is our imagination so I will only be showing the basics here.
Generally one medium potato is required per diner.

Mashed Potato

Select one medium sized Old potato per person
Peel with a potato peeler
Cut into smaller chunks
Place into a saucepan and cover with water
Add salt and pepper to taste
Boil with saucepan lid on until tender
Test tenderness by poking with a knife.
When the potato slides off the blade or breaks up it is ready
Drain off the water and add dollops of butter or margarine while bringing to a thickish mash with a potato masher
When mashed slowly add milk until you achieve the desired texture

Some delightful variations

Add finely chopped raw onion to the creamy potato for a real taste treat or
Mix in dried Parmeson cheese to taste or
Mix steamed tender peas into the mashed potato before serving

Great with that Roast Joint or Bird

If roasting in an open tray with no foil your potatoes and pumpkin take on an added flavour if added to that tray
You are trying to achieve a soft, smooth interior with a golden crisp exterior
Don't forget to serve with lashings of rich gravy

Baked Potato

One medium Old potato per serving

Peel and quarter, long ways

Rub with oil or fat

Sprinkle with salt

Bake low in the oven at around 200c until tender

Check with a fork at around 30 minutes to get a feel for your cooking time

Boiled Baby New Potatoes

These critters are so delightful that you will probably need far more than you think

Boil or steam the baby new potatoes in the skin until they are tender enough to just slip of a fork when poked

Drain and pour into a serving bowl

Pour melted butter or margarine, salt and pepper over the potatoes

A tasty variation

When drained, roll in a frying pan with butter or margarine, salt, pepper and crushed garlic to taste before placing in the serving bowl

The Potato Principle

Think around one potato per person as an average serving

Adjust according to conditions

Try to visualise the desired taste and texture of your finished dish and adjust ingredients to suit

To test a potatoes tenderness through the cooking process poke with a sharp knife or a fork and if the potato slips easily off it is tender

Test, test, test: You can halt the process or extend it but it is difficult go backwards in the process

Scalloped Potatoes

Following the principle of one potato per serve, peel and thinly slice the Old potatoes

Peel and thinly slice a suitable quantity of onion

Grease a suitably sized casserole dish

Place in a layer of potato and a layer of onion

Sprinkle with flour, salt and pepper

Repeat until all of the potato and onion are used

Dot the top with butter or margarine, cover and bake at around 180c for around 20mins

Don't forget that times will depend on the size of your creation

Remove from oven and pour over around 1/4 cup of hot milk per potato

Continue baking, uncovered, for around 45 mins or so adding a handful of cheese to the top around 15 mins before removing from the oven

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