Choosing the Right Potato
Plus a Potato Gratin with Vidalia Onion and Fresh Basil Recipe
There are as many types of potatoes as there are potato farms and each has it's own flavour potential. Bring out some smashmouth Tastitude out in your potatoes...
From its beginnings overseas as a food staple that kept many from famine to its current status as a food icon in the North American diet the potato has played a huge role in our culinary development. Around the globe it’s the only non processed food that is consumed in greater quantities is rice. With over 160 varieties registered in Canada alone it’s easy to see why the average Canadian consumes approximately 72 kilograms of potatoes every year. While this number has dropped 4 kilograms from about a decade ago it is pretty easy to see the large role the potato still plays in Canadian cuisine. Our cuisine is not the only big role the potato has in Canada either. This vegetable accounts for fully one third of all farm receipts and is the largest selling vegetable in the country.
There are as many different types of potato as there are farms that grow them and also many newer hybrids. Some of the classical greats such as baby new potatoes, Russets, Yukon Gold’s, Shepody’s and the ever-popular red varieties are still primary ingredients on most restaurant menus. One of the more popular hybrids on restaurant menus is a specially grown potato. The purple potato is a becoming more and more popular on the restaurant scene and the great flavour along with its spectacular colour let this hybrid really add some smashmouth Tastitude to any plate.
Some potatoes are better for certain methods of cooking than others. For instance a Yukon Gold is ideal for frying and whipping while reds are more ideal in recipes where you would use boiling as the primary cooking method. When you are purchasing potatoes avoid green potatoes, potatoes that have sprouted roots from the eyes (signs of exposure to light) and soft spongy potatoes. A potato should be firm round and free of blemishes and should be stored in cool, dark and well-ventilated area in loose wrappings that promote good air circulation.
It is ideal to keep your potatoes out of the fridge. Refrigeration has some not so great effects on the starches in them. As potatoes get cold the starches inside begin to transform into sugars. This can be a root cause of darkening during cooking. Another recommended way to avoid darkening during cooking is to use stainless steel or corning ware types of cookware as iron or aluminium cookware often lead to undesired colouration. If you do have potatoes in the fridge don’t throw them out. The sugars developed through refrigeration can be reverted back into starch over a couple of days just by moving them back to that cool, dark and dry place.
Storing Potatoes
Storing potatoes with some other vegetables such as onions is a faux pa as well. When in close proximity to one another these vegetables can produce gases that will each spoil the other much faster. Potatoes like their own and in most cases need their space. Never feel like you are intruding on a potato’s privacy though and stop by to visit often. Nose around a bit and remove any soft or sprouting potatoes to keep them fresher longer.
The unassuming potato really does have some incredible attributes. So next time your out at your local grocer have a closer look at our friend the potato. A tasty vegetable that is easy to grow, cheap to buy and it has near perfect levels of versatility, excellent food values and jacked upflavour potential that can put a little starch in your larder and flair on your plate.
Potato Gratin with Vidalia Onion and Fresh Basil
- 2 tablespoons extra virgin olive oil
- 1 tbsp butter
- 3 Vidalia onions, peeled and thinly sliced
- 5 tbsp finely chopped fresh basil leaves
- 6 large PEI potatoes, peeled and thinly sliced on a mandolin
- 2 cups heavy cream (35%)
- Sea salt and fresh pepper to taste
- Preheat oven to 375 degrees F.
Directions:
- Heat the oil and butter in a large sauté pan over medium heat. Add in the onions and season with them with the sea salt and fresh pepper.
- Cook the onions until caramelized. They should look very rich and brown and taste very sweet. Remove from the heat and let them cool slightly.
- Make a layer of potato slices in a 12 x 12 casserole or a similar dish and season to taste with salt and pepper. Spread a small amount of the onion mixture over the potatoes and coat with 2 tablespoons of the cream. Sprinkle on a small amount of the basil and start the next layer of the potatoes.
- Repeat each step until the ingredients are all used up. Bake covered for about 25 minutes and then remove the cover and bake for another 25 minutes, or until the potatoes are tender and golden brown on top.
Let rest 10 minutes before serving.
