TITLE: You say po-TAY-to, I say po-TAH-to
DATE: 3/08/2010 08:00:00 AM
Potatoes vary in water and starch content, making some varieties better for baking and others better for roasting.
The high-starch potatoes, like russets, also oxidize quickly making them a challenge. And if you’ve made latkes with this variety, you know what I mean. By the time you have the potatoes grated, you have a bowl of black shreds. Soaking them in water, rinses away the starches that make them oxidize and also what crisps them up.
New potatoes, like red bliss, have a higher water content and lower starch. This makes them better for roasting, and making potato salad (when holding the shape is important.)
I tend to use Yukon gold potatoes for most all potato recipes; they are sweet and creamy, and work well for mashers and roasted.
Perhaps they don’t crisp as much as Russets when roasted due to the lower starch content. To help them develop a crust when roasting, I toss them in olive oil and corn starch. This additional starch clings to the potato and browns in the olive oil
For an added touch, I toss them with parsley and lemon zest just before serving. This brightens the flavor.
Roasted Potatoes with Lemon Zest and Parsley
4 medium sized yukon gold potatoes
2 tbs. olive oil
1 tbs. corn starch
zest from 1 lemon
1 tbs. fresh parsley, chopped
salt and pepper to taste
1. Preheat oven to 400F.
2. Wash and dry potatoes. Cut into 6th.
3. Toss potatoes with oil, corn starch, salt and pepper. Make sure potatoes are evenly coated.
4. Place potatoes on a cookie sheet in a single layer. Roast in the oven for 20 minutes, or until crispy on the outside and tender on the inside.
5. Toss potatoes with lemon zest and parsley.
AUTHOR:T.W. Barritt at Culinary Types
DATE:3/08/2010 08:56:00 AM
Potatoes have gotten a bad rap (carbs) for so long, but after seeing the variety I got at the CSA last summer, I was convinced they are one of the best and versatile food options.
DATE:3/08/2010 04:08:00 PM
I love roasted potatoes. The lemon peel is a really great idea.
AUTHOR:Lydia (The Perfect Pantry)
DATE:3/08/2010 05:52:00 PM
Cornstarch? I've never thought of that, but it makes total sense. There's nothing better than Yukon golds, roasted in olive oil, salt and pepper until they're crisp on at least one side, and eaten immediately while they're still almost too hot to put in your mouth. I just love that.
DATE:3/09/2010 01:42:00 PM
Thanks for all of the potato tips. I tend to make spur of the moment decisions when buying potatoes. Clearly, I should spend more time considering their starch and water content.
DATE:3/11/2010 04:40:00 PM
Hi Julia, How helpful, my son Zachary is into potatoes, particularly home fries with canadian bacon. He will find this quite useful. Thanks, Paul