Potato
Potato is a starchy tuber that ranges from fluffy, starchy varieties like Russet -- best for baking, mashing, and frying -- to firm, waxy varieties like red and fingerling potatoes, which hold their shape when boiled or roasted. Golden/Yukon-type potatoes fall in between and work well for almost anything.
How to buy
Pick firm potatoes with smooth, unblemished skin and no soft or wet spots, visible sprouts, or green tinge (green skin signals solanine development, which tastes bitter and should be cut away or avoided). They should feel heavy for their size.
How to store
Store in a cool, dark, well-ventilated place in a breathable bag or basket, never a sealed plastic bag, which traps moisture and encourages rot. Keep away from onions and direct sunlight, both of which speed up spoilage and greening. Don't refrigerate whole raw potatoes -- cold temperatures convert their starch to sugar, which affects both texture and how they brown when cooked. Whole potatoes keep for several weeks; cut raw potatoes can be submerged in water and refrigerated for up to a day to prevent browning.
Culinary profile
- Flavor
- Mild, earthy, and faintly sweet on its own, which is exactly why it readily takes on fat, dairy, and seasoning -- a blank canvas more than a flavor in its own right.
- Texture
- Starchy varieties like Russet turn dry and fluffy when baked and floury when mashed. Waxy varieties like red and fingerling hold their shape firmly when boiled or roasted, staying creamy rather than fluffy.
- Aroma
- Subtle and earthy, with a raw, faintly starchy smell when cut. Roasting or frying brings out a toasty, nutty aroma as the surface browns.
How to prepare
- Roasted — Cut into pieces, tossed in fat, and roasted until the exterior crisps and browns.
- Mashed — Boiled until tender, then mashed with butter and dairy for a soft, creamy side.
- Boiled — Simmered in salted water until fork-tender, used whole or cut for salads and sides.
- Fried — Cut into sticks or wedges and fried until crisp outside and soft within.
Classic dishes
American
- Loaded baked potato — A whole baked potato split and topped with butter, cheese, sour cream, and bacon.
Italian
- Potato gnocchi — Soft dumplings made from mashed potato and flour.
Japanese
- Japanese curry with potato — Potato simmered in a thick, mildly spiced curry sauce with meat and carrot.
Indian
- Aloo gobi — Potato and cauliflower cooked together with turmeric and spices.
- Aloo paratha — Flatbread stuffed with a spiced, mashed potato filling.
French
- French fries — Potato cut into sticks and fried twice for a crisp exterior and fluffy interior.
- Gratin dauphinois — Thinly sliced potato baked slowly in cream and garlic until tender and golden.
Greek
- Greek lemon roasted potatoes — Potato wedges roasted with lemon juice, garlic, and oregano until crisp and tangy.
Korean
- Gamja-jorim (braised potato) — Small potato pieces braised in a sweet-savory soy glaze.
Spanish
- Patatas bravas — Fried potato cubes served with a spicy tomato sauce and aioli.
- Tortilla española — A thick omelet of eggs and thinly sliced, slow-cooked potato.
Middle Eastern
- Batata harra — Fried potato cubes tossed with garlic, chile, and cilantro.
German
- Kartoffelsalat (German potato salad) — Warm, sliced potato dressed in a vinegar-and-bacon-fat dressing.
Caribbean
- Caribbean potato roti — Flatbread wrapped around a curried potato and chickpea filling.
British & Irish
- Shepherd's pie — A minced-meat filling topped with mashed potato and baked until browned.
- Fish and chips — Battered, deep-fried fish served with thick-cut fried potato wedges.