Waxy vs. Starchy Potatoes

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Potatoes are a versatile vegetable that can be prepared in so many ways. Waxy and starchy (aka floury) varieties are not interchangeable in many recipes. Here are a few facts about the differences in waxy and starchy potatoes and tips on which ones to use for whatever dish you’re making.

Waxy varieties:

Potatoes that are classified as “waxy” are usually small and round and have a thin, smooth skin that’s almost shiny. They include red-skinned potatoes, new potatoes, blue, purple and fingerlings. They are low in starch and high in moisture and sugar.

Waxy potatoes are good for boiling because they hold their shape well and won’t break down into a spoonable mash. They have a firm, creamy texture when cooked so they are perfect for potato salads, gratins, as smashed crispy potatoes and more. 

Starchy varieties:

The classic “starchy” potatoes have a thicker skin and are used for baking, mashing and deep-frying. They include russets, Idahos, Yukon golds, and more. They have a high-starch content, swell as they boil and fall apart which makes them fluffier and perfect for mashed potatoes. They are also very absorbent and soak up the good stuff you add like butter, cream and cheese.

If frying is more your thing, their starchiness helps them become crispy which is why they are the go-to for french fries, latkes, hashbrowns and other fried delights.

Yukon golds are actually an in-between potato. They are lower in starch than other baking potatoes, so they can be used in some of the waxy potato preparations.

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Can You Freeze Potatoes?

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You can freeze potatoes in any form, but should you? The answer relies on how cooked they are.

Don’t freeze them raw.

Technically you can freeze raw potatoes, however doing so can make them turn black. Even worse, during the thawing process they can become mushy and grainy from the large amount of water and enzymes inside.

Partially cooked potatoes

If you want to prep potatoes for faster cooking later, you can par-cook and freeze them. These steps will help you get the best results:

  • Peel them – even though you can freeze the peel, blanching works better without it
  • Cut them up – chop them into cubes or wedges, julienne, or grate them. Whatever your recipe requires
  • Blanch them – this means boil them until they are crisp-tender, about 2-5 minutes, then immediately transfer them in a bowl of ice water
  • Dry them – remove the excess moisture with a towel
  • Freeze them – use an airtight container because potatoes can turn brown when exposed to air once they are peeled

Fully cooked potatoes

If you’ve already prepared your potatoes, such as roasting, baking, frying, or making mashed potatoes, they can be frozen after. These cooked potatoes will last about a year in the freezer versus four to five days in the refrigerator.

How to cook frozen potatoes

If you’ve already fully cooked your potatoes, you just need to thaw and reheat them. But if you’ve done the par-prep step above, there are a few ways to use them.

  • Let them fully thaw. Most preparations require them to be room temp before cooking, but make sure they don’t turn dark from the air. Keep them in their airtight container.
  • In their frozen form, you can drop them into soups, stews and casseroles. Just make sure you’re using the right kind of potatoes for the recipe by checking out our blog on types of potatoes. 
  • French fries are actually better once they’ve been fried, then frozen, then given a second fry in their frozen state. Most restaurants prepare fries in this way as it makes them a lot crispier.

Is freezing even necessary?

Potatoes generally last a long time when stored correctly in a cool, dry place (not in a refrigerator). The main reasons you may want to freeze them are for easier preparation at a later date, or to save fully cooked potatoes for leftovers.

Wondering what’s the best way to store potatoes? Check out our latest blog on the best way to keep potatoes fresh.

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What’s the Best Way to Store Potatoes?

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You get home from the grocery store and have all of your produce – each with a different storage method. Some get refrigerated, some stay sealed, you leave some on the counter, and some you just pray for. While we can’t speak for every fruit and vegetable, we have surefire tips on how to store potatoes to keep them fresher, longer. 

Keep ‘em cool.

The number one tip for long lasting potatoes is to store them in a cool, dry place like in your pantry or a cabinet. Got a cellar? Even better. But the key is to keep them around room temperature to prevent them from turning green or growing sprouts.

Give them some air.

Potatoes need air circulation to stay dry. Take them out of the plastic produce bag from the grocery store and put them in a basket or a paper bag. Do not put them in a sealed container. These trap moisture and make the potatoes spoil faster. 

Stay away from the light.

Try to keep them away from natural sunlight. This can cause the potatoes to turn a green color and become bitter. Even kitchen lights can accelerate this process. Remember that cellar we mentioned? Kidding – a kitchen cabinet will do just fine.

The fridge is too far.

Even though we said to keep your potatoes in a cool place – a fridge is too cold. It lowers their shelf life and can actually turn the starches into sugar. 

Keep them separated.

Try not to store them with your other produce – especially onions, apples, avocados and bananas. They produce ethylene gas which makes potatoes spoil faster and may encourage them to sprout.

Of course, the best way to ensure your potatoes last is to choose fresh spuds in the first place. Make the smarter choice by checking to see  if they are soft, bruised or sprouting before you buy them.

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How Potatoes Changed the World

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Potatoes may just seem like modest vegetables that taste great fried and mashed. But, these spuds have played a massive role in the history of mankind – agriculturally, economically, and politically. So let’s read on about the history of potatoes.

In the beginning.

Many people think of Ireland as the origin place of potatoes, but they were first cultivated in the Andes mountains around 8,000 BC to 5,000 BC and were a staple of Native American diets and agriculture for centuries. Not until the late 1500s when Spanish explorers were introduced to potatoes did they start to make their way to Europe – starting in France and the Netherlands, then spreading around to Europe and Asia.

Changing agriculture

Potatoes allowed farmers to grow more crops on less land. They are hearty, and more reliable than most crops and require less water to grow. This increased the amount of money farmers were able to earn and nearly doubled Europe’s food supply.

Less hunger

In the centuries before potatoes arrived in Europe, many famines occurred and populations would increase and decrease with the seasons, especially during long winters when food was more scarce.

After the arrival of potatoes, overall food supply increased along with better nutrition, which allowed communities to grow. The population of most European countries doubled within 100 years of the potato’s arrival after not changing much in the previous 700 years.

Fewer wars

Well-fed, wealthy countries are less likely to go to war than poor, starving countries. With more people fed, lower land cost, and more consistent taxes paid, governments become more stable and fewer conflicts over land occured. The National Bureau of Economic Research stated that in the 16th and 17th centuries, conflict decreased by 15 percent in areas that could more easily grow potatoes.

A humble hero

Potatoes are the fifth most important crop worldwide, after wheat, corn, rice and sugarcane. While these spuds can’t save the world, they’ve gone a long way to make lives better on a global scale. That’s why a little spud has developed such a history of potatoes! 

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How Do Potatoes Grow?

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Let’s get to the root of the question by starting with the fact that potatoes are root vegetables. They do not grow from a seed, as potatoes themselves are part of a root structure. So you grow potatoes by planting…potatoes.

Seed potatoes

In most climates, early spring is the best time to start your potato crop. You use previously harvested potatoes that have begun to form new sprouts from their “eyes” and plant them directly into the ground, about six inches deep. Farmers usually save 5-15% of their harvest from the previous year for planting. If the potatoes are smaller (around 3 inches) you can plant the whole spud. If they are bigger, just cut them in half, but let them dry for a day or two before planting. 

Wait for the sprouts

Usually around 2 to 4 weeks after planting, potato sprouts will begin to appear on the surface and form a leafy plant. Once it reaches around six inches in height, you should begin “hilling”  which means mounding the soil up around the base of the plant to make sure the potatoes underneath are protected from the sun and air. If you planted them in a row, you can make one long hill.

Let ‘em grow.

During this time, the “mother” potato you planted will start to vine out underground and grow more potatoes. The stems will grow between two and ten potatoes, depending on available moisture and soil nutrients. The leafy plant above the ground can grow up to 40 inches, and later a flowering plant will appear at the top. Be warned, these flowers are considered poisonous so do not eat them.

When to harvest

If planted in early spring, harvesting normally occurs in late summer or early autumn. This depends on what kind of potatoes you planted and what level of doneness you prefer. Just monitor the foliage. If you harvest them within 2-3 weeks after the plants stop flowering, they are known as “new” potatoes. These are smaller and have a more tender skin. If you want larger, more mature potatoes, once the plants have died down, wait 2-3 more weeks then cut the brown foliage and harvest the spuds.

Potatoes are very hearty vegetables that grow well on less land, which is why they’ve been a staple food and have helped feed the world for centuries.

Interested in how growing potatoes has changed the world? Read our latest blog on how potatoes have changed the world.

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Are Potatoes Good for Gut Health?

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Improving your gut health is a great way to boost overall wellness and longevity. One way to achieve this is to eat foods that support beneficial gut microbiota. 

Lucky for us our favorite superfood, potatoes, are a quality source of resistant starch. This type of carbohydrate acts as a prebiotic fiber that has several benefits for the gut.

What is Resistant Starch? 

Most carbohydrates are considered starches. And although starches sometimes get a bad rep, they are critical to certain bodily functions.

Many types of starches are broken down by the digestive system. On the other hand, resistant starches are broken down in the large intestine by good bacteria.

What are Prebiotic Foods?

You’ve probably heard of probiotics, the beneficial bacteria that contribute to gut health. However, prebiotics are the food that helps these bacteria thrive.

When gut-friendly bacteria feed on resistant starch, the process produces short-chain fatty acids, including Butyrate.

Improved Colon Health

Butyrate acts as fuel for cells in your colon and reduces inflammation. Plus, whatever the colon doesn’t use travels through the body for additional health benefits to other organs.

And reducing inflammation in our bodies can help with chronic disease prevention and general quality of life improvements:

  • Arthritis symptoms
  • inflammatory bowel syndrome, 
  • lupus, and other autoimmune disorders. 

As well as a decreased risk of obesity, heart disease, diabetes, depression, cancer, and other diseases.

How to Boost Your Potato

One way to make your superfood even more powerful is to eat your potato after it’s cooled or refrigerated overnight. This is because cooled potatoes go through starch retrogradation, a process that increases resistant starch content.

Even if you prefer your potatoes hot, reheating them won’t significantly reduce the resistant starch content.

Try our potato salad recipe for a tasty way to help you get more prebiotic fiber in your diet.

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Give Your Brain a Boost with Potatoes

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Versatile, tasty and great for your mind — spuds are gaining more recognition for their benefits in improving overall brain health.

When it comes to brain-boosting nutrients, potatoes are a powerhouse. Vitamins and minerals found in tubers contribute to a wide-range of essential brain functions thanks to their amounts of B6, C, copper, iron, manganese, zinc, phosphorus, and potassium.  

Stress-reducing Properties

Spuds may be known for their carbohydrate content, but you probably didn’t realize that carbohydrates trigger insulin, allowing the amino acid tryptophan to get to work in the brain.

The body uses tryptophan to make melatonin and serotonin. Melatonin helps regulate our sleep-wake cycle while serotonin is thought to help regulate appetite, sleep, mood, and pain. Both have been shown to help ward off anxiety and promote better quality sleep.

More Potassium than a Banana

Potassium, another key player in brain function, is found in high amounts in potatoes. This mineral is an electrolyte that allows brain cells to communicate with each other effectively.  

Potassium also has other roles in the body that positively affect brain health; i.e. it encourages blood vessels to widen, making it easier for blood to flow to the brain and also acts as a natural muscle relaxer.

Assist Brain Function

Potatoes also contain fatty acids and amino acids that are critical for brain health. Alpha-lipoic acid, or ALA, another fatty acid found in potatoes, has been shown to boost cognitive health and improve memory. 

Potatoes are a versatile staple food packed with many essential nutrients that the brain needs for optimum health. It’s also a bonus that our favorite superfood is usually easy to find at any grocery store. 

Considering adding more potatoes to your diet? Check out our delicious recipes page.

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What Potatoes are Best Baked?

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There are two people who go to a steakhouse: those there for the steak and those there for the baked potato. But how do you get that premium, steakhouse-style baked potato at home?

It sounds easy enough to make your own and sure, you have all the same ingredients, but somehow it didn’t turn out like the one from your favorite restaurant.

Well, in that case we say start with the starch. It’s very possible that you might not have had the best variety of potato for baking. Technically, you can bake any potato—gotta love that—but we’ve found that Russets always yield the best results.

It’s in the Starch

Hands down, starchy potatoes are the way to go when it comes to making the perfect baked potato. Russets have thicker skin, resulting in a potato that’s fluffy on the inside and crispy on the outside.

Medium Starch Potatoes

There are a few other varieties that come second to Russet potatoes. Medium starch potatoes like Golds are a versatile pick for any potato recipe. 

Though a bit firmer, they still have some of the fluffiness of starchy potatoes when cooked. Again, a Russet is our go-to for it’s skin and texture, but there are no wrong choices when it comes to great potatoes.

Appearance Matters

After you’ve determined the best potato to bake, pick out one that looks the best. Look for a spud that doesn’t have any blemishes or sprouts, especially if you plan to eat the skin. That way you have a healthy, clean spud. 

A watch out on quality: a red flag is they’ve gone green. Avoid and toss any potatoes that have turned green as these spuds have been exposed to too much light and will taste bitter. Always remember “DCD” when looking for a place to store your potatoes: dark, cool, dry. 

Get the Right Size

Larger potatoes take a long time to bake. Opt for medium-sized spuds instead and try to choose ones around the same size if you plan to bake multiple to keep the cooking time the same.

Baking Tips

There are a ton of different methods, times and temps for baking a potato. But here’s a quick cheat sheet:

  1. Pre-heat oven to 450º to get the skin crispy.
  2. Poke holes all over.
  3. Coat the skin in olive oil, salt and pepper
  4. Put the potatoes directly on the rack in oven. (You can use a rack in a tray, if available.)
  5. Bake for 40 minutes or until a fork enters easily.
  6. When done, turn off the oven and let the potatoes rest with the door slightly open to vent for 5-10 minute minutes
  7. Split and serve with your favorite toppings.

Enjoy your baked potato plain for a low-calorie side dish. Or add your favorite toppings to make it a main. Either way, you can’t go wrong with a Russet.

Check out our blog for more tips on how to pick the right potatoes for your next recipe.

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Are Potatoes Bad When They Sprout?

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Are Potatoes Bad When They Sprout?

Have you reached for the potatoes in your pantry only to discover they have little nodules? Those light-colored arms that are beginning to grow are known as sprouts.

While sprouts may make your potato look scary, don’t toss it just yet!

Can You Eat a Potato That Has Sprouted?

The short answer: Yes, you can remove the sprouts and safely enjoy your potato.

Sprouts contain a high concentration of the glycoalkaloid Solanine. This compound can be toxic if consumed in large amounts. Therefore, the nodes themselves aren’t safe to eat. 

However, you can still salvage your potatoes by removing the nodules. Simply dig the entire sprout out before cooking it. A paring knife is usually the best tool for this job.  

When Should You Throw Them Away?

Sprouts can be removed for safe consumption, but there are a few things to look out for. 

If a potato is soft or shriveled, it’s time to throw it out. 

You may also notice some discoloration or dark spots. These should be cut away and discarded as well.

What if My Potato Has Turned Green?

You might also notice that a sprouted potato has a green hue. The color usually happens when potatoes are exposed to too much light. 

Remember Solanine? It’s also the culprit for that green color on the potato’s skin. 

Solanine is a neurotoxin that can make you sick if consumed in large amounts. Therefore, you should always peel off the green part of your potato and discard it.

What to Look for When Buying Potatoes

When searching for the perfect spud, always check for firmness. You’ll also want to avoid potatoes that have begun to sprout or turn green.

Be sure to store them in a cool, dark, dry place when you get them home. A pantry or cabinet is usually a safe place.

For more tips and recipes on how to prepare your Smarter Potatoes, check out our blog.

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Are potatoes bad when they're green?

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Are Potatoes Bad When They’re Green?

So you reach for that bag of potatoes you brought home a few trips ago only to notice that they look a little green. Or maybe you’ve had some sitting on your counter for a while and notice the overall color has started to change.

As much as you may want to avoid wasting food, there are a few things you should know before you attempt to cook tubers that look green.

Are green potatoes safe to eat?

The short answer: No. You should never consume green potatoes. Having said that, your potato can potentially be salvaged.

If it’s still firm, we recommend that you peel the skin to remove the green skin  before you cook it. However, if you notice that the potato is very green, it’s best to throw it away.

Keep in mind that cooking a peeled, green potato does not make it safe to eat.

Why are my potatoes green?

Potatoes usually start to turn green after sitting on your counter for extended periods. 

Greening also happens due to potatoes being on display under fluorescent lighting in the store. Excess light exposure leads to an increase in the production of the alkaloid, Solanine.

Is Solanine Toxic?

Solanine is a compound that’s naturally found in tiny amounts of some foods known as nightshades, including tubers. The skin of a potato usually contains a very small amount of solanine.  

While this compound is a neurotoxin, you would have to ingest a relatively large amount to become ill. Therefore, poisoning from a single potato is very unlikely.

It’s also important to note that solanine produces a bitter taste. So, if you notice an off-putting taste, go ahead and discard the potato immediately. 

How to store potatoes

Since light can cause an increase in solanine production, we recommend storing the potatoes in a dark, dry place. A pantry or cabinet is usually a good place to keep them longer. 

Avoid storing them in places that may become moist or near heat sources.

At Smarter Potato Company, we’re passionate about growing stellar spuds. Check out our blog to get the most out of your favorite potatoes.

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