Ohio State University Extension Fact Sheet

Human Nutrition and Food Management

1787 Neil Avenue, Columbus, Ohio 43210-1295

Selecting, Storing and Serving Ohio Potatoes

HYG-5529-93

The potato is a favorite food of just about everyone. It is a compact package of good things - versatile, economical, relatively low in calories and rates well on the nutritional scale. The four basic types of potatoes are round whites, long whites, russets and round reds. In Ohio, potatoes are available from mid-July to mid-October and in storage year round.

For information on potato varieties, contact your county Extension agent, Agriculture or Horticulture.

Selection

• Potatoes should be fairly clean, firm and smooth with a regular shape so there won't be too much waste in peeling.
• Avoid potatoes with wilted, wrinkled skin, soft dark areas, cut surfaces or with a green appearance.
• Choose potatoes of uniform size for even cooking.

Storage

• Store potatoes in a cool, dry, dark place that's well ventilated. The ideal temperatures are 45 to 50 degrees F.
• At 45 to 50 degrees F potatoes will keep well for several weeks. At temperatures much over that, potatoes should not be stored for more than one week. Warmer temperatures encourage sprouting and shriveling. (Sprouting potatoes can still be used but there will be some waste. Remove sprouts and eyes completely. Peel before cooking.)
• Avoid prolonged exposure to light which causes potatoes to turn green. This green area should be pared off before the potato is used.
• Don't refrigerate potatoes. Below 40 degrees F potatoes will develop a sweet taste, the result of an accumulation of sugars in the tubers. This increased sugar will cause the potato to darken when cooked.

Yield

Due to the many variables, such as moisture content, size and variety, it is impossible to give specific recommendations as to quantity to buy. The recommendations below are approximations only.

• 1 pound fresh potatoes equals:
  • about 3 medium potatoes
  • 3 cups peeled and sliced
  • 2-1/2 cups peeled and diced
  • 2 cups mashed
  • 2 cups french fries
• 1 bushel equals 60 pounds and fills 18-22 quarts
• 2 pounds medium potatoes equals about 6 servings potato salad (1 potato per serving)

Nutrition

Potatoes are a good source of vitamins. A medium-size potato (3 per pound) provides 1/3 the vitamin C recommended daily for an average adult. Potatoes also supply thiamin, niacin, iron, carbohydrates and small amounts of vegetable protein.

Potatoes are low in sodium, virtually fat free and easy to digest. They are highly acceptable in almost any diet.

Serving

Preparation Tips:

• Gently scrub potatoes with vegetable brush or cellulose sponge to clean.
• Leaving skin on potatoes during cooking is an excellent way to conserve their nutrients (unless potatoes have sprouted - see section on storage).
• If potatoes are peeled before cooking, use a vegetable parer, keeping peelings as thin as possible, since some of the potato's nutrients are found close to the skin.

Cooking Tips

• Potatoes retain nutrients better if cooked whole. However, they may be halved, sliced or diced before cooking if shorter cooking time is desired.
• Peeled potatoes turn dark if not cooked right away. To protect their whiteness, toss them with ascorbic acid mixture or a little lemon juice. Prolonged soaking potatoes in cold water is not recommended as it can result in some vitamin loss.

The Fattening Image

All too often the potato is guilty by association - association with high calorie toppings like butter, sour cream, gravy, and mayonnaise dressing. Just one tablespoon of butter will double the number of calories in a baked potato! There are many low calorie ways to prepare potatoes deliciously. Here are just a few tasty low-calorie topping ideas:

• Toasted sesame seeds
  
• Whipped butter and poppy seeds
  
• A spoonful of stewed tomatoes and a bit of grated cheese
  
• Melted butter or margarine thinned with lemon juice
  
• A mix of dried herbs: Parsley, chives, basil, dill
  
• Mock sour cream (cottage cheese and lemon juice whipped in blender)
  
• Chopped onion with coarsely grated black pepper
  
• Chive-spiked yogurt
  

Basic Cooking Methods

Boil potatoes in a saucepan with a tight-fitting lid in about one inch water until fork tender (30-40 minutes).

Bake potatoes for 45 minutes at 400 degrees F or bake them along with whatever you have in the oven and adjust the time according to the temperature. It can range from 325 to 450 degrees F. Piercing the skin of each potato with the tines of a fork before baking allows steam to escape and prevents the potato from bursting.

Microwave Scalloped Potatoes

2 Tbls. butter

4 tsp. flour

1 tsp. salt

1/4 tsp. pepper

1-1/2 c milk

4 cups sliced potatoes

1 Tbls. minced onion

paprika or minced parsley (optional)

Melt butter in 4-cup glass measuring cup. Blend in flour, salt and pepper. Stir in milk. Microwave on high 3 minutes; stir. Cook 2 minutes or until mixture boils. (Sauce will be thin).

In greased 2 quart casserole, combine potatoes, onion and 1/2 cup sauce. Cover. Microwave on high 10 minutes. Stir; add 1/2 cup more sauce. Cook 6 minutes; stir. Add remaining sauce and sprinkle with paprika or parsley; cover and cook 2 minutes. Do not remove cover. Let stand 5 minutes. Makes 4 to 6 servings. (Total time - 30 minutes.)

Potato Casserole

3 Tbls. margarine

1 small green cabbage, shredded (4 cups)

2 large onions, sliced

6 potatoes, cooked and sliced (4 cups)

1/4 cup flour

1 can chicken broth (#1 Picnic size)

1/2 cup sharp cheddar cheese, shredded

In a large saucepan saute margarine, cabbage and onions until wilted. Place cabbage, onions and potatoes in 3 quart casserole. Stir flour into margarine and pan juices and slowly stir in chicken broth. Stir until thickened. Pour over vegetables. Sprinkle with cheese. Bake in 350 degree F oven for 45 minutes.

Serves 6. Calories per serving - 227.

For information on preserving potatoes, contact your county office of Ohio State University Extension for Home, Yard & Garden Fact Sheets #5344-91, "Basics for Canning Vegetables;" and #5333-91, "Freezing Vegetables;" and Bulletin #716, "Home Drying of Foods."