Potato
Potatoes offer texture variations from amylose and amylopectin starches.
Flavor profile
Aroma: earthy, starchy
Good to know
Origin: Andes Mountains, South America
Forms: russet, waxy, Yukon gold
Storage: Store in a cool, dark, dry place to prevent sprouting and greening.
How to use potato
Mashed Potatoes
Heat gelatinizes starch, softening cells for mashing.
Roasting Potatoes
High heat prompts Maillard reactions for crispy, flavorful exteriors.
What goes with potato
- Butter. Butter coats potatoes in rich fat, creating classic comfort.
- Cream. Cream softens potato in a gratin, and its fat carries the starch's mild flavor.
- Leek. Leeks and potato are the classic soup pair, sweet allium and soft starch.
- Ribeye. Starchy potato soaks up ribeye's fat and juices, the classic steakhouse side.
- Rosemary. Rosemary's piney aroma pops against potatoes' starchiness.
- Sour Cream. Sour cream's tang cuts through potato's mild starchiness.
- Garlic. Potato soaks up garlic's flavor and softens its bite in roasts and mash.
- Gruyere. Melted gruyere adds nutty richness to starchy potato gratins.
- Mayonnaise. Mayonnaise's fat and tang coat potato's starch in potato salad.
- Vinegar. Vinegar's sharp acid cuts through fried potato's starch and oil.
Mistakes to avoid
- Overmixing mashes starch into gluey mess.
- Starch converts to sugar in cold storage, changing taste.
Ideas for tonight
- Baked potatoes
- Potato gratin
- Potato soup
Potato: questions
What does potato taste like?
Potatoes offer texture variations from amylose and amylopectin starches. Its strongest notes are earthy, with an aroma that is earthy, starchy.
What goes well with potato?
Potato pairs best with butter, cream, leek, ribeye, rosemary. Butter coats potatoes in rich fat, creating classic comfort.
How do you use potato in cooking?
Mashed Potatoes: heat gelatinizes starch, softening cells for mashing.
How should you store potato?
Store in a cool, dark, dry place to prevent sprouting and greening.
What is the most common mistake with potato?
Overmixing mashes starch into gluey mess.
