bulb and tuber vegetable. Also member of nightshade
family. Ancient Incas were cultivating them thousands of years ago
(Bolivia and Peru) .The white potato originated in America, and Sir Walter
Raleigh is credited with taking potatoes from Virginia and planting them
in Ireland in the 16th century. This story though wide spread
seems to have no foundation. Most
experts agree that the first potato probably did not arrive in Europe
until the 1570's.
Select Firm, smooth,
un-sprouted potatoes with skin intact. Store white potatoes in a
cool, dark, well ventilated place for up to 3 weeks. Use new potatoes
immediately. Sweet potatoes can be stored in a cool room for up to several
Storage Store at
45-48 degrees F. , In the dark avoiding natural and florescent lights,
with good air circulation, and 95% humidity. At temperatures below
42 degrees F. the starches in a potato begin to convert to sugar affecting
the performance of the potato.
Serve Hot, with meat, fish and poultry, in soups, casseroles
and stews, stuffing, and hot potato salads.
Cold, cooked, in
salads. Cold sweet potatoes are used pureed as a base for jam.
Nutrition 5 oz
cooked = 100 calories
Complimentary Condiments and
Flavors Butter, parsley, onion, herbs, eggs, bacon,
cream, chives, cheese,
mayonnaise, ketchup, French dressing.
Specific Gravity: Various studies, show that consumer like
presorted potatoes for specific use, such as baking, mashing, boiling, or
frying. Such studies show a close relationship between the specific
gravity of a potato and it's cooking characteristics exists which makes it
possible to sort potatoes for specific uses. The higher the specific
gravity the more mealy the potato. There for, a potato with a high
specific gravity should be best for baking or mashing. A potato with
a lower specific would be higher in moisture and there for better for
boiling, and an even lower specific gravity would make the potato
preferred for frying. In general a high specific gravity means that
the potato has a relatively large amount of dry matter. A satisfactory
specific gravity (relationship of an object's weight to that of an equal
volume of water under standard conditions) for baking or mashing is
considered to be 1.08. Specific Gravity for boilers is between 1.07
and 1.08, and for fryers below 1.07. Specific Gravity can be
measures by making a salt solution of known density. An example
would be to make a solution of 1.08 specific gravity and all potatoes
above 1.08 will sink, all potatoes that float can then be put in a
solution of 1.07 etc. until all potatoes are sorted by specific gravity.