<a href="http://web.foodnetwork.com/food/web/encyclopedia/termdetail/0,7770,3572,00.html">Encyclopedia</a>: “Ancient Incas were cultivating this humble tuber thousands of years ago. The potato was not readily accepted in Europe, however, because it is a member of the nightshade family (as are the tomato and eggplant) and therefore thought to be poisonous. In the 16th century, Sir Walter Raleigh was instrumental in debunking the superstition when he planted them on property he owned in Ireland. Today, hundreds of varieties of this vegetable are grown around the world.
“In America, the potato can be divided into four basic categories: russet, long white, round white and round red. The <strong>russet Burbank potato</strong> (also called <em>russet</em> and <em>Idaho</em>) is long, slightly rounded and has brown, rough skin and many eyes. Its low moisture and high starch content make it excellent for baking and for French fries.
“<strong>Long white potatoes</strong> have similar shape to russets but have thin, pale gray-brown skins with almost imperceptible eyes. They’re sometimes called <em>white rose</em> or <em>California long whites</em>. Long whites can be baked, boiled or fried. The thumb-sized baby long whites are called <strong>finger potatoes</strong>.
“The medium-size <strong>round white</strong> and <strong>round red potatoes</strong> are also called <em>boiling potatoes</em>. They’re almost identical, but the round white has a freckled brown skin and the round red a reddish-brown coat. They both have waxy flesh with less starch and more moisture than the russet and long white. This makes them better suited for boiling (they’re both commonly used to make mashed potatoes) than baking. They’re also good for roasting and frying. The round white is sometimes called <em>Katahdin</em>.
“<strong>Yukon gold</strong> potatoes have skin and flesh ranging from buttery yellow to golden. These boiling potatoes have a moist, almost succulent texture and make excellent mashed potatoes.
“Most marketplace varieties of potato date back centuries. Among the more distinctive are the small <strong>All Blue potatoes</strong>, which range in color from bluish purple to purple-black. They have a dense texture and are good for boiling. Other purple potatoes have skins that range from lavender to dark blue and flesh from white to beige with purple streaking. Among the <strong>red-fleshed potatoes</strong> are the <em>huckleberry</em> (red skin and flesh) and the <em>blossom</em> (pinkish-red skin and flesh).
“<strong>New potatoes</strong> are young potatoes (any variety). They haven’t converted their sugar fully into starch and consequently have a crisp, waxy texture and thin, undeveloped skins. New potatoes are small enough to cook whole and are excellent boiled or pan-roasted. Because they retain their shape, new potatoes are particularly suited for potato salad. The season for new potatoes is spring to early summer.
“Potatoes of one variety or another are available year-round. Choose potatoes suitable for the method of cooking. All potatoes should be firm, well-shaped (for their type) and blemish-free. New potatoes may be missing some skin but other types should not have any bald spots. Avoid potatoes that are wrinkled, sprouted or cracked. A green tinge — indicative of prolonged light exposure — is caused by the alkaloid solanine, which can be toxic if eaten in quantity. This bitter green portion can be cut or scraped off and the potato used in the normal fashion. Store potatoes in a cool, dark, well ventilated place for up to 2 weeks. New potatoes should be used within 3 days of purchase. Refrigerating potatoes causes them to become sweet and turn dark when cooked. Warm temperatures encourage sprouting and shriveling.
“Potatoes are probably the most versatile vegetable in the world and can be cooked in any way imaginable. Potatoes are not hard on the waistline (a 6-ounce potato contains only about 120 calories) and pack a nutritional punch. They’re low in sodium, high in potassium and an important source of complex carbohydrates and vitamins C and B-6, as well as a storehouse of minerals. Neither sweet potatoes nor yams are botanically related to the potato.”
— Copyright © 1995 by <a href="http://www.barronseduc.com/" title="Barrons Educational Books">Barron’s Educational Series</a>, from <a href="http://www.sharontylerherbst.com/food.html" title="The New Food Lover's Companion">The New Food Lover’s Companion</a>, Second Edition, by <a href="http://www.sharontylerherbst.com/" title="Food and Drink INK">Sharon Tyler Herbst</a>
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