Potatoes

Check out: www.healthypotato.com for more hints & recipes

FACTS
• A potato is about 80% water and 20% solid.

• "French Fries" were introduced to America when Thomas Jefferson served them at a Whitehouse dinner.

• United States potato lovers consumed more than 4 million tons of French Fries in various shapes and sizes.

• Potatoes are a powerful aphrodisiac, says a physician in Ireland.

• During the Alaskan Klondike gold rush, (1897-1898) potatoes were practically worth their weight in gold. Potatoes were so valued for their vitamin C content that miners traded gold for potatoes.

• The potato is the second most consumed food in the U.S., trailing only milk products.

• The average American eats 120 pounds of potatoes a year. That is almost a spud a day.

• A medium-size potato (one third pound or 150 grams) has only about 110 calories, four to five percent of the average adult's total daily intake of calories.

• The potato gives us a wide spectrum of valuable nutrients, including complex carbohydrates, often lacking in the American diet.

• The potato is a good source of vitamin C and hard to get B6 and has long been known to be a storehouse of minerals.

COOKING & HANDLING TIPS
• Do not bake potatoes in foil, foil holds in the moisture causing the potato to become soggy.
• To keep the potatoes from turning brown while peeling, sprinkle with lemon juice

Baked Potatoes
• Stand potatoes on end in muffin tins if you're baking several.
• For crispier skins, bake at 425 degrees F for 45 to 60 minutes.
• Bake extra potatoes and use leftovers for hash browns the next day.
• Rub a little oil, butter, or bacon drippings on potatoes before baking for crispier skins.
• Cut leftover baked potatoes into 1/2-inch pieces and brush with olive oil and seasonings. Bake at 425 degrees, turning occasionally, for about 35 to 45 minutes.
• Cut leftover skins in strips and brush with olive oil. Bake at 400 degrees F for about 10 minutes, until crispy. Season to taste and use as a snack or crumble on soups or salad.

Mashed Potatoes
• Boil potatoes in fat free chihcken broth for extra flavor.
• For lighter mashed potatoes, beat in more milk and leave out the butter. Don't overbeat - overbeating can cause starchy, sticky mashed potatoes.
• Use leftover mashed potatoes to thicken soups and sauces, or dip in beaten egg and crumbs, refrigerate for an hour, and fry until crispy.
• Beat in herbs, seasonings, roasted garlic, minced vegetables, or grated cheese for added flavor and color.

Roasted Potatoes
• Toss potatoes (small halved or medium to large ones cut in quarters or eighths) in olive oil, or a melted butter and oil combination. Roast for 1 to 1 1/2 hours in a preheated 375 degree F oven, or until golden brown outside and fork-tender inside.
• Turn often for uniform browning and crispness.

STORAGE TIPS
• Store potatoes in a cool, dark, well-ventilated area, protect from direct light.

• Do not store in unventilated plastic bags.

• Potatoes will last 1 - 2 weeks at room temperature and several weeks at 45 - 50 degrees F.

• Storing in too much light causes potatoes to turn green and also causes a bitter taste.

• If a potato has started to green, the green part can be pared before cooking. It is best not to wash potatoes before storing.

• Do not refrigerate or freeze potatoes.

• At temperatures below 42 degrees the starch in potatoes turns to sugar.