Potatoes The Transatlantic Tuber

1. All About Fresh Washington Potatoes � History, Consumption, Production 2 � 5 The Washington Potato Industry 6 � 13 From The Ground Up � Growing, Harvesting, Packing 14 � 18 Fresh Potatoes � Many Choices 19 � 24 Washington Potato Varieties 25 � 41 Purchasing, Handling and Storage 42 - 52 Preparation 53 � 54 Cooking Basics 55 - 56 Baked Potatoes 57 - 65 Steamed Potatoes 66 - 68 Boiled Potatoes 69 - 72 French Fried Potatoes 73 - 78 Roasted Potatoes 79 - 82 Mashed Potatoes 83 - 90 Hash Browns/Sauteed Potatoes 91 - 96 Scalloped/Au Gratin 99 - 102 The Healthful Potato 103 - 106 Resources 107 All About Fresh Washington Potatoes � History, Consumption, Production 2 � 5 The Washington Potato Industry 6 � 13 From The Ground Up � Growing, Harvesting, Packing 14 � 18 Fresh Potatoes � Many Choices 19 � 24 Washington Potato Varieties 25 � 41 Purchasing, Handling and Storage 42 - 52 Preparation 53 � 54 Cooking Basics 55 - 56 Baked Potatoes 57 - 65 Steamed Potatoes 66 - 68 Boiled Potatoes 69 - 72 French Fried Potatoes 73 - 78 Roasted Potatoes 79 - 82 Mashed Potatoes 83 - 90 Hash Browns/Sauteed Potatoes 91 - 96 Scalloped/Au Gratin 99 - 102 The Healthful Potato 103 - 106 Resources 107

2. Potatoes � The Transatlantic Tuber Cultivated by the Incas in the Andes in about 2,000 B.C. Spaniards took them back to the Old World Sir Walter Raleigh took them to Ireland Brits brought them to the Jamestown Colony in 1671 First known US potato patch was in New Hampshire in 1719 Spud, the familiar term for potatoes, comes from the name of an old-fashioned turning fork used to harvest potatoes. The word �potato� comes from the Spanish patata and originally referred to sweet potatoes. The French call them pommes de terre, apples of the earth. Potatoes have fed mankind for thousands of years, starting with the Incas. The Incas preserved their spuds by the earliest form of freeze-drying, thanks to the bitter cold and winds high up in the Andes. Europeans first thought potatoes were poisonous, since they belong to the nightshade family. Once people were convinced they were safe, potatoes became popular peasant food which then went upscale thanks to a French pharmacist named Parmentier who fed them to Louis XVI. Potatoes Parmentier are still a classic preparation � diced potatoes cooked in butter and sprinkled with parsley, �often cooked with the meat with which they are served�. Spud, the familiar term for potatoes, comes from the name of an old-fashioned turning fork used to harvest potatoes. The word �potato� comes from the Spanish patata and originally referred to sweet potatoes. The French call them pommes de terre, apples of the earth. Potatoes have fed mankind for thousands of years, starting with the Incas. The Incas preserved their spuds by the earliest form of freeze-drying, thanks to the bitter cold and winds high up in the Andes. Europeans first thought potatoes were poisonous, since they belong to the nightshade family. Once people were convinced they were safe, potatoes became popular peasant food which then went upscale thanks to a French pharmacist named Parmentier who fed them to Louis XVI. Potatoes Parmentier are still a classic preparation � diced potatoes cooked in butter and sprinkled with parsley, �often cooked with the meat with which they are served�.

3. Potato Origin and Modern Cultivation

4. Potatoes Now Most important vegetable in the world Today, US per capita consumption is about 134 lbs./year Most foodservice menus include potatoes in one form or another Beloved for their flavor, versatility

5. US Potato Production By Region1899 and 2005 Consolidation of production farms in the potato industry continues to take place; however, the organic and local food movements are increasing the number of farm-to-market providers. Consolidation of production farms in the potato industry continues to take place; however, the organic and local food movements are increasing the number of farm-to-market providers.

6. The Washington Potato Industry 26 counties grow potatoes, mainly Grant, Adams, Franklin, Skagit 87% of Washington crop processed (frozen, dehydrated, chipped), 13% fresh 1/3 of US potato exports are from Washington state Worth $3.4 billion to the annual state economy Washington state grows more than 20% of the US potato production, leads the nation in French fry production and has the highest yield per acre in the world. Washington state grows more than 20% of the US potato production, leads the nation in French fry production and has the highest yield per acre in the world.

7. Six Ideal Conditions:Washington Meets Them All Day length/latitude advantage 150+ day growing season Proper temperature during season Warm days/cool nights Favorable soil Controlled irrigation The tilt of the earth creates exceptional conditions for Washington�s potato growing season: long warm days, lots of sunlight and cool nights. Fertile soil laid down by ancient lakes and waterways creates fields perfect in texture and composition for growing potatoes. The tilt of the earth creates exceptional conditions for Washington�s potato growing season: long warm days, lots of sunlight and cool nights. Fertile soil laid down by ancient lakes and waterways creates fields perfect in texture and composition for growing potatoes.

8. Washington Potato Growing Areas Potatoes do well in two distinct parts of the state: the high and dry plains of the Columbia Basin east of the Cascade Mountains, and the mild marine climate of the Skagit Valley west of the Cascades between Seattle and the Canadian border. Potatoes do well in two distinct parts of the state: the high and dry plains of the Columbia Basin east of the Cascade Mountains, and the mild marine climate of the Skagit Valley west of the Cascades between Seattle and the Canadian border.

9. Columbia River BasinMost Productive Russet Potato Fields in the World Long warm days, cool nights and longer growing season More sun = more potatoes from each potato plant Irrigation from the Columbia allows control of water and nutrients Fertile soil The Columbia River Basin north and south has the advantage of sun and temperatures perfect for growing potatoes. Washington�s premium russets come from here. Water from the Columbia River means growers can irrigate and carefully control the amount of water and nutrients applied to each field. The Columbia River Basin north and south has the advantage of sun and temperatures perfect for growing potatoes. Washington�s premium russets come from here. Water from the Columbia River means growers can irrigate and carefully control the amount of water and nutrients applied to each field.

10. Harvesting starts earlier in the southern counties of the Basin. Harvesting starts earlier in the southern counties of the Basin.

11. Harvesting dates in the North Basin are later than further south so fresh-from-the-field potatoes are available into the winter and for storage. Harvesting dates in the North Basin are later than further south so fresh-from-the-field potatoes are available into the winter and for storage.

12. Skagit Valley �Red, White, Yellow/Gold and Purple/Blue Higher latitude, later season start Mild marine climate Rich river valley soil

13. The Skagit Valley�s rich soil, mild climate and shorter growing season are very hospitable to red, white, yellow/gold and purple potatoes. The Skagit Valley�s rich soil, mild climate and shorter growing season are very hospitable to red, white, yellow/gold and purple potatoes.

14. From the Ground Up Washington growers, working with scientists and plant breeders, continuously work to perfect their potatoes, selecting varieties based on the growing conditions and the potato�s final use, in the pot and on the plate. Seed pieces are small pieces of the tuber that are inspected, certified and hygienically handled to prevent invasion by plant bacteria. Washington growers, working with scientists and plant breeders, continuously work to perfect their potatoes, selecting varieties based on the growing conditions and the potato�s final use, in the pot and on the plate. Seed pieces are small pieces of the tuber that are inspected, certified and hygienically handled to prevent invasion by plant bacteria.

15. Solanum tuberosum Tuber � the thickened underground stem designed for storage of starch Starch and moisture key to potato varieties and to preparation and cooking Amount of solids measured by specific gravity Higher solids (more dry) = higher specific gravity The tuber � a thickened underground stem of the potato � is nature�s perfect way to store starch. Spud, the familiar name for a potato, comes from the name of a turning fork. Specific gravity is the ratio of the weight of a given volume to the weight of an equal volume of water at the same temperature and pressure. So a higher specific gravity means the potato is lower in moisture and higher in solids. The tuber � a thickened underground stem of the potato � is nature�s perfect way to store starch. Spud, the familiar name for a potato, comes from the name of a turning fork. Specific gravity is the ratio of the weight of a given volume to the weight of an equal volume of water at the same temperature and pressure. So a higher specific gravity means the potato is lower in moisture and higher in solids.

16. From the Ground Up Starts with seed pieces from inspected and certified potato stock Seed piece sprouts and starts to grow roots and stems and leaves New potatoes grow over the next 2-3 months Young potato seedlings emerge a few weeks after planting, and small tubers begin to take shape within another month. Young potato seedlings emerge a few weeks after planting, and small tubers begin to take shape within another month.

17. Harvesting and Packing Huge diggers lift and separate tubers from soil and vines Trucked from field to storage or packing shed

18. Harvesting and Packing Washed then sorted for quality and size Packed in bags or boxes Then on to market or carefully controlled storage Potatoes are graded as a part of the sorting process, using USDA standards for size, shape and appearance. Some potatoes are sold directly from the field, other go into state-of-the-art storage where temperature, lighting, humidity and ventilation are carefully controlled to retain solids, prevent sprouting and maintain quality. Potatoes are graded as a part of the sorting process, using USDA standards for size, shape and appearance. Some potatoes are sold directly from the field, other go into state-of-the-art storage where temperature, lighting, humidity and ventilation are carefully controlled to retain solids, prevent sprouting and maintain quality.

19. Fresh Potatoes- Many Choices Available year round thanks to state-of-the-art storage facilities and practices Fresh �processed� options for foodservice: chilled or frozen, mashed or cut up, seasoned or unseasoned Increased options for creative, original recipes Cultivate relationships with produce distributors You�ll find fresh potatoes in a variety of forms � straight from the field, prepped and refrigerated, mashed or cut up, seasoned or not. There�s a form for every menu and the produce/foodservice distributor can guide you to the best one for a specific operation/kitchen/menu needs. These convenient new fresh forms save on back-of-the-house labor. You�ll find fresh potatoes in a variety of forms � straight from the field, prepped and refrigerated, mashed or cut up, seasoned or not. There�s a form for every menu and the produce/foodservice distributor can guide you to the best one for a specific operation/kitchen/menu needs. These convenient new fresh forms save on back-of-the-house labor.

20. Organics Greatest growth in specialty varieties from Skagit Valley Demand growing/acreage increasing, but not a lot of organic land available Organics a long term commitment Chefs can increase demand to increase supply Demand for organics continues to increase. Because a certified organic field has to have had three years without any assistance other than organic fertilizers or pest prevention, it�s a long term commitment for growers. Land is also becoming more scarce, as developments move in on agricultural space. Demand for organics continues to increase. Because a certified organic field has to have had three years without any assistance other than organic fertilizers or pest prevention, it�s a long term commitment for growers. Land is also becoming more scarce, as developments move in on agricultural space.

21. Sustainability WA potato growers sustainable by necessity � the nature of the potato forces them to be good stewards of the land Essential to rotate fields, rebuild soil and micro-organisms Farmers use as few inputs as possible to grow a premium quality crop Potato farmers are now audited for good agricultural practices (GAP) by USDA and for sustainability by their customers. Potatoes are grown in rotation with other crops like wheat, corn and alfalfa to reduce pest pressure. Potato farmers are now audited for good agricultural practices (GAP) by USDA and for sustainability by their customers. Potatoes are grown in rotation with other crops like wheat, corn and alfalfa to reduce pest pressure.

22. WSU Research News Potatoes have tremendous genetic diversity. Research is relatively recent although potatoes have been grown for thousands of years. Geneticists and food scientists study phytochemicals, flavor Colored potatoes, baby/new potatoes show high antioxidants Washington potato growers fund in excess of $700,000 each year at Washington State University and the USDA Agricultural Research Service. Research projects target efficient crop protection, increased production, pest resistant breeding and nutrition studies. Scientists are working to breed colored potatoes that will provide higher levels of antioxidants to help improve health. Washington potato growers fund in excess of $700,000 each year at Washington State University and the USDA Agricultural Research Service. Research projects target efficient crop protection, increased production, pest resistant breeding and nutrition studies. Scientists are working to breed colored potatoes that will provide higher levels of antioxidants to help improve health.

23. Potato Sensory Descriptors Chestnut Artichoke Mushrooms Nuts Earthy Celery Pastry Butter Cereal Cardboard Herbaceous Straw Toasted Metallic Sweet Bitter Acid At Washington State they are working to describe how a potato tastes and determine the best potato flavor using trained taste panels. As a first step in this sensory evaluation process, panels create a vocabulary to help describe individual flavor components. These are some of the terms. Next time you taste a potato see if any of these descriptors come to mind. At Washington State they are working to describe how a potato tastes and determine the best potato flavor using trained taste panels. As a first step in this sensory evaluation process, panels create a vocabulary to help describe individual flavor components. These are some of the terms. Next time you taste a potato see if any of these descriptors come to mind.

24. Sensory Descriptors Acid Umami Astringent Mealy Grainy Moist Greasy Firm Mashable Compact Sticky Pasty

25. Washington Potato Varieties Varieties being grown commercially change from year to year. Below are representatives of varieties presently growing in Washington. Russets Reds Whites Yellows/Golds Blue/Purples Fingerlings Each variety has unique qualities: shape, size, skin color and moisture or starch content. It is the moisture or starch/solids content that determines how each variety is to be prepared. Each variety has unique qualities: shape, size, skin color and moisture or starch content. It is the moisture or starch/solids content that determines how each variety is to be prepared.

26. Varieties by Usage Russet: bake, mash, French fry, roast Red: boil, steam, roast, saut�, scalloped/au gratin, soups, salads Purple/Blue: Boil, steam, bake, microwave White: boil, steam, mash, French fry, roast, scalloped/au gratin, soups, salads Yellow/gold: mash, steam, bake, boil, roast, French fry Fingerling: Boil, bake, steam Low moisture/high starch Russets are best for baking, French frying and mashing. Medium to high moisture, medium to low starch (also described as waxy) red potatoes are best for boiling. Low moisture/high starch Russets are best for baking, French frying and mashing. Medium to high moisture, medium to low starch (also described as waxy) red potatoes are best for boiling.

27. Low Solids/High Moisture Reds, some whites, yellows/golds Waxy Best for boiling, steaming, braising, stewing, in salads and slices Hold their shape and absorb less water Smooth, creamy and moist Low solids/high moisture varieties are best for preparations where the potato pieces should hold their shape during cooking: scalloped, salads, stews and the like. Low solids/high moisture varieties are best for preparations where the potato pieces should hold their shape during cooking: scalloped, salads, stews and the like.

28. High Solids - Russets 20 � 23% solids Best for baking, frying, mashing or pureeing Dry, fluffy, mealy Large starch granules absorb internal moisture as they cook, then expand and burst to create mealy texture Russets are named for the color of their skin and are the most widely used variety in the US. Often called bakers, baking potatoes or chef potatoes, russets are long, slightly rounded and with only a few shallow eyes. Washington grows more russets per acre than any other state. Russets range in size from a pound (or more) to 4 ounces. Russets are named for the color of their skin and are the most widely used variety in the US. Often called bakers, baking potatoes or chef potatoes, russets are long, slightly rounded and with only a few shallow eyes. Washington grows more russets per acre than any other state. Russets range in size from a pound (or more) to 4 ounces.

29. Washington Russet Varieties Russet Norkotah Russet Burbank Norkotahs are good for French frying in the fall and winter, but after several months of storage their starch begins to turn to sugar and may brown quickly during frying. Burbanks are so esteemed for French frying that almost all production goes to processing for frozen French fries. Norkotahs are good for French frying in the fall and winter, but after several months of storage their starch begins to turn to sugar and may brown quickly during frying. Burbanks are so esteemed for French frying that almost all production goes to processing for frozen French fries.

30. Reds Boil, roast, steam, bake, scalloped/au gratin, soups, salads Chieftain, Norland, Red La Soda, Idarose Klondike Rose� � red skin, golden flesh Reds can range in size from an inch to 2 � inches or large in diameter. They should be firm and smooth-skinned with bright red color and just a few shallow eyes. Red LaSoda has a deep red peel that fades slightly after harvest. Klondike Rose is a newer variety, oval in shape with red skin, golden flesh and a buttery taste. Norland is preferred for unpeeled preparations because of its bright skin color. Reds can range in size from an inch to 2 � inches or large in diameter. They should be firm and smooth-skinned with bright red color and just a few shallow eyes. Red LaSoda has a deep red peel that fades slightly after harvest. Klondike Rose is a newer variety, oval in shape with red skin, golden flesh and a buttery taste. Norland is preferred for unpeeled preparations because of its bright skin color.

31. Reds Reds can range in size from an inch to 2 � inches or large in diameter. They should be firm and smooth-skinned with bright red color and just a few shallow eyes. Red LaSoda has a deep red peel that fades slightly after harvest. Klondike Rose is a newer variety, oval in shape with red skin, golden flesh and a buttery taste. Norland is preferred for unpeeled preparations because of its bright skin color. Reds can range in size from an inch to 2 � inches or large in diameter. They should be firm and smooth-skinned with bright red color and just a few shallow eyes. Red LaSoda has a deep red peel that fades slightly after harvest. Klondike Rose is a newer variety, oval in shape with red skin, golden flesh and a buttery taste. Norland is preferred for unpeeled preparations because of its bright skin color.

32. Whites Smooth white skin, flesh Boil, mash, bake, roast, scalloped/au gratin, soups, salads White Rose, Cascade Washington produces both round and long (oblong) whites. Although lower in starch than russets, whites can work well in most preparations. White Rose is large and with a slightly flattened shape. Cascade is more oblong, making it a good shape for cutting fries. The smooth white skin of a Cascade may have some cracking. Washington produces both round and long (oblong) whites. Although lower in starch than russets, whites can work well in most preparations. White Rose is large and with a slightly flattened shape. Cascade is more oblong, making it a good shape for cutting fries. The smooth white skin of a Cascade may have some cracking.

33. Whites White Rose Cascade Washington produces both round and long (oblong) whites. Although lower in starch than russets, whites can work well in most preparations. White Rose is large and with a slightly flattened shape. Cascade is more oblong, making it a good shape for cutting fries. The smooth white skin of a Cascade may have some cracking. Washington produces both round and long (oblong) whites. Although lower in starch than russets, whites can work well in most preparations. White Rose is large and with a slightly flattened shape. Cascade is more oblong, making it a good shape for cutting fries. The smooth white skin of a Cascade may have some cracking.

34. Yellows/Golds Smooth, golden skin and flesh Dense creamy texture Buttery flavor Boil, mash, roast, French fry Yukon Gold, Yellow Finn, Provento Golden skinned and fleshed potatoes are becoming more and more popular for their color, dense creamy texture, buttery flavor and versatility. Yukon Golds are oval and sometimes flattened and retain golden color after cooking better than Yellow Finns. Yellow Finns are superb all-purpose potatoes. Provento has light yellow flesh. Golden skinned and fleshed potatoes are becoming more and more popular for their color, dense creamy texture, buttery flavor and versatility. Yukon Golds are oval and sometimes flattened and retain golden color after cooking better than Yellow Finns. Yellow Finns are superb all-purpose potatoes. Provento has light yellow flesh.

35. Yellows/Golds These golden skinned and fleshed potatoes are becoming more and more popular for their color, dense creamy texture, buttery flavor and versatility. Yukon Golds (top) are oval and sometimes flattened and retain golden color after cooking better than Yellow Finns. Yellow Finns are superb all-purpose potatoes. Provento (not shown) has light yellow flesh. These golden skinned and fleshed potatoes are becoming more and more popular for their color, dense creamy texture, buttery flavor and versatility. Yukon Golds (top) are oval and sometimes flattened and retain golden color after cooking better than Yellow Finns. Yellow Finns are superb all-purpose potatoes. Provento (not shown) has light yellow flesh.

36. Purples/Blues The originals from South America Deep purple or blue skin and flesh will lighten some during cooking Texture like a russet Bake, mash, French fry, chip, steam, boil All Blue, Russian Blue Purples and blues are grown mostly in the Skagit Valley and very versatile. Some varieties will lose color during cooking more than others. Their unusual color adds variety to plates and presentations. The purples and blues were the original potatoes grown thousands of years ago in the Andes. Purples and blues are grown mostly in the Skagit Valley and very versatile. Some varieties will lose color during cooking more than others. Their unusual color adds variety to plates and presentations. The purples and blues were the original potatoes grown thousands of years ago in the Andes.

37. Purples/Blues All Blue/Russian Blue Purples and blues are mostly grown in the Skagit Valley and very versatile. Some varieties will lose color during cooking more than others. Their unusual color adds variety to plates and presentations. The purples and blues were the original potatoes grown thousands of years ago in the Andes. Purples and blues are mostly grown in the Skagit Valley and very versatile. Some varieties will lose color during cooking more than others. Their unusual color adds variety to plates and presentations. The purples and blues were the original potatoes grown thousands of years ago in the Andes.

38. Fingerlings Finger sized (2 to 4 inches) Waxy, firm, flavorful Boil, bake, steam, salads Russian Banana, Ruby Crescent Fingerlings are the current darling on menus for their unique name and shape. The name doesn�t refer to their finger shape but is of German origin referring to small fish. Fingerlings are the current darling on menus for their unique name and shape. The name doesn�t refer to their finger shape but is of German origin referring to small fish.

39. Fingerlings Russian Banana Fingerlings are the current darling on menus for their unique name and shape. The name doesn�t refer to their finger shape but is of German origin referring to small fish. Fingerlings are the current darling on menus for their unique name and shape. The name doesn�t refer to their finger shape but is of German origin referring to small fish.

40. New Potatoes Fresh, tiny potatoes of any variety Tender skin so no need to peel Best used soon after harvest Boil, steam or roast New potatoes are fresh, tiny potatoes of any variety. They are best cooked quickly and dressed simply, to let their flavor come through. New potatoes are fresh, tiny potatoes of any variety. They are best cooked quickly and dressed simply, to let their flavor come through.

41. Varieties by Usage Russet: bake, mash, French fry, roast Red: boil, steam, roast, saut�, scalloped/au gratin, soups, salads Purple/Blue: Boil, steam, bake, microwave White: boil, steam, mash, French fry, roast, scalloped/au gratin, soups, salads Yellow/gold: mash, steam, bake, boil, roast, French fry Fingerling: Boil, bake, steam Here�s the summary of varieties and usage. Just as it is important to have the right tool for the right job, it�s important to have the right variety for the right preparation method or recipe. Here�s the summary of varieties and usage. Just as it is important to have the right tool for the right job, it�s important to have the right variety for the right preparation method or recipe.

42. Purchasing Potatoes Storability Menu use Cooking method Plate presentation Flavor Color The potato you purchase depends on all these factors. Whatever the variety, look for potatoes that are firm, smooth and fairly clean. Avoid those with wrinkled or wilted skins, soft dark areas, discoloration, cut or bruised surfaces or greening. Size refers to exactly that � the count/weight for russets and the diameter for other varieties. Grade is determined by quality. Count refers to the number of potatoes in a 50 lb. carton The potato you purchase depends on all these factors. Whatever the variety, look for potatoes that are firm, smooth and fairly clean. Avoid those with wrinkled or wilted skins, soft dark areas, discoloration, cut or bruised surfaces or greening. Size refers to exactly that � the count/weight for russets and the diameter for other varieties. Grade is determined by quality. Count refers to the number of potatoes in a 50 lb. carton

43. Carton Count Size

44. Specify Variety Size Grade Number of (50-pound) cartons

45. Proper Specifications Are Essential For example, for 140 baked potatoes, each to be served on a 10- to 12-inch plate with a 6- to 8-ounce protein portion, specify: Washington Norkotahs, 70 count Grade No. 1, 2 (50-pound) cartons

46. Sizes - Russets Packed by size from 25 count to 120 count per 50-pound box Also packed to order Sizes in a box may vary slightly, but total must still come to 50 pounds The most popular size for foodservice is 70-count (9 to 15 ounces) or 80-count (8 to 13 ounces.). Note that the sizes in a single box may vary slightly, as long as the total weight is 50 pounds. A 50-pound carton of 100 count (8 ounce) potatoes may contain some 6 ouncers and some 10 ouncers. The most popular size for foodservice is 70-count (9 to 15 ounces) or 80-count (8 to 13 ounces.). Note that the sizes in a single box may vary slightly, as long as the total weight is 50 pounds. A 50-pound carton of 100 count (8 ounce) potatoes may contain some 6 ouncers and some 10 ouncers.

47. Sizes � Reds, Whites, Yellows/Golds, Purples/Blues Sizes are A, B or C, measured by diameter A � minimum diameter of 1 7/8 inches, weigh about 6 ounces B � 1 � to 2 � inches in diameter C � minimum 1 inch in diameter, small ones called �creamers� Remember that these letters determine not quality but size, with A being the largest and C the smallest. For example, you would specify Cs for Roasted New Potatoes. Remember that these letters determine not quality but size, with A being the largest and C the smallest. For example, you would specify Cs for Roasted New Potatoes.

48. Grades Grading done just after harvest Grades are USDA standards of quality, determined by variety characteristics, firmness, cleanliness, maturation and shape US No. 1 best for baking � appearance and shape are important US No. 1 or 2 can be used for preparation involving peeling and cutting Washington growers follow the USDA standards for quality which include characteristics for each particular variety (color, size and shape) as well as firmness, cleanliness and maturation. Potatoes must be free from freezing, diseases and injury. US No 1 are best for baking, where appearance and shape are important. US No 2 are fine for mashing, for example, where they will be peeled and cut and outside appearance isn�t important. Washington growers follow the USDA standards for quality which include characteristics for each particular variety (color, size and shape) as well as firmness, cleanliness and maturation. Potatoes must be free from freezing, diseases and injury. US No 1 are best for baking, where appearance and shape are important. US No 2 are fine for mashing, for example, where they will be peeled and cut and outside appearance isn�t important.

49. Handling Check against specs Avoid green tinged, sprouted, cut or bruised potatoes Handle with care � potatoes bruise easily Move immediately into proper storage When you receive potatoes always check immediately to be sure the shipment matches what you have specified. While they may seem sturdy, potatoes bruise easily. Handle them with care. When you receive potatoes always check immediately to be sure the shipment matches what you have specified. While they may seem sturdy, potatoes bruise easily. Handle them with care.

50. Storage DO NOT refrigerate DO NOT freeze DO NOT wash until ready to peel or prepare DO handle carefully

51. Storage(Except for potatoes to be French fried) 38 � 42� F Dark, well-ventilated area Away from strong smelling produce In closed or covered cartons On pallets for air circulation Proper storage helps to maintain quality. This temperature range is for potatoes for all uses except French frying. Storing in a dark place is important. Direct light can produce greening (actually the production of chlorophyll which gives a bitter flavor). Discard very green potatoes. Small green spots can be trimmed or peeled before preparation. Fresh potatoes should be stored between 38-42 degrees F. Proper storage helps to maintain quality. This temperature range is for potatoes for all uses except French frying. Storing in a dark place is important. Direct light can produce greening (actually the production of chlorophyll which gives a bitter flavor). Discard very green potatoes. Small green spots can be trimmed or peeled before preparation. Fresh potatoes should be stored between 38-42 degrees F.

52. Storage for Potatoes to be French Fried Store at 45 � 50� F If stored cooler than 45� F, starch turns to sugar, and fries will darken and soak up cooking oil Potatoes for French frying should be stored between 45-50 degrees F, as temperatures below 42 degrees can allow starch to turn to sugar and cause darker, oil-absorbent fries. Potatoes for French frying should be stored between 45-50 degrees F, as temperatures below 42 degrees can allow starch to turn to sugar and cause darker, oil-absorbent fries.

53. Preparation Wash well in warm running water Scrub with clean vegetable brush Do not break skin Run through dishwasher WITHOUT detergent Trim any sprouts and green tinged areas Unless recipe directs otherwise, cook with peel on Start with clean hands, a clean brush and a clean sink. To run through dishwasher, arrange potatoes flat in dish racks and run through without detergent. Start with clean hands, a clean brush and a clean sink. To run through dishwasher, arrange potatoes flat in dish racks and run through without detergent.

54. Discoloration Uncooked cut or peeled potatoes will turn pink, then brownish, then dark gray when exposed to air Discoloration not harmful, disappears in cooking To prevent, keep potatoes covered in cold water for up to 2 hours Dark spots in flesh are bruises. Just cut out. As with most fruits and some other vegetables, uncooked cut or peeled potatoes will discolor when exposed to the air. None of the discoloration is harmful and usually disappears during cooking. Holding potatoes in cold water longer than 2 hours will reduce some of the valuable water soluble nutrients. Temperature changes during the growing season may cause some potatoes to develop harmless dark spots in the flesh. Just cut out and discard. As with most fruits and some other vegetables, uncooked cut or peeled potatoes will discolor when exposed to the air. None of the discoloration is harmful and usually disappears during cooking. Holding potatoes in cold water longer than 2 hours will reduce some of the valuable water soluble nutrients. Temperature changes during the growing season may cause some potatoes to develop harmless dark spots in the flesh. Just cut out and discard.

55. Cooking Basics

56. Cooking Basics Select variety, grade and size best suited to the cooking method Select similar-sized potatoes or cut into even sizes and shapes for even cooking Keep pre-sliced or pre-cut potatoes covered in cold water Start in cold water for even cooking

57. Baked Potatoes After French fries, baked potatoes are the most popular preparation. They work for a variety of operations, from QSR to fine dining. While high-fat toppings have long been favorites, try baked potatoes with simple, low-fat and low-calorie additions�a spritz of lemon juice, fresh herbs or sauce reductions. After French fries, baked potatoes are the most popular preparation. They work for a variety of operations, from QSR to fine dining. While high-fat toppings have long been favorites, try baked potatoes with simple, low-fat and low-calorie additions�a spritz of lemon juice, fresh herbs or sauce reductions.

58. Baked Potatoes Use Russets, Grade No. 1 Scrub well. Rub lightly with cooking oil. Pierce several times with fork so steam can escape Arrange in even layer on baking sheet Conventional oven, 425 degrees F for 50 to 55 minutes (90-count) To foil or not. NOT! Experts agree that wrapping potatoes in foil for baking actually increases the cooking time and because the steam is trapped, makes the skin and flesh soggy. To foil or not. NOT! Experts agree that wrapping potatoes in foil for baking actually increases the cooking time and because the steam is trapped, makes the skin and flesh soggy.

59. Baked Potatoes Convection oven, 375� F for 50 to 55 minutes Large potatoes will take longer If cooked on baking sheet in conventional oven, may need to be turned for even cooking Done when internal temp is 210� F or tender when pierced with fork

60. Baked Potatoes Keep in warming drawer or under heat lamp for no more than 20 minutes Wrap in foil AFTER cooking to hold temperature, but this does soften skin To serve, cut a zig-zag across top and push ends towards center. Fluff with a fork.

61. Microwave Baked Microwave baking may be appropriate for some operations or when just a few potatoes are needed, although nothing matches conventional or convection oven-baked potato skin for texture and flavor. Microwave baking may be appropriate for some operations or when just a few potatoes are needed, although nothing matches conventional or convection oven-baked potato skin for texture and flavor.

62. Microwave Baked Russets, Grade No. 1 Scrub and pierce as for baked potatoes Wrap each in microwave-safe paper towel Place end to end in circle in microwave with 1 inch between Microwave on high Turn potatoes over and change position in oven halfway through cooking time

63. Microwave Baked Let stand, still in paper towels, 5 minutes to complete cooking For 8-ounce potatoes in 1000 watt oven: 1 potato 5 minutes 2 potatoes 7 - 8 minutes 4 potatoes 13 - 15 minutes

64. Baked Potato Possibilities Mash centers with chicken or vegetable broth, yogurt or even cottage cheese instead of the usual high fat items. Sprinkle with seasoned bread crumbs for a topping variation. Mash centers with chicken or vegetable broth, yogurt or even cottage cheese instead of the usual high fat items. Sprinkle with seasoned bread crumbs for a topping variation.

65. Baked Potato Possibilities Very popular potato skins can come to almost any meal occasions. For a low cal oven �fry,� brush wedges with a softly beaten egg white before oven browning . Very popular potato skins can come to almost any meal occasions. For a low cal oven �fry,� brush wedges with a softly beaten egg white before oven browning .

66. Steamed Potatoes Potatoes to be steamed can be peeled before or after cooking. In a pressure steamer, 6 pounds of potatoes will take about 24 to 30 minutes. In a convection steamer, 6 pounds will take about 40 to 45 minutes. Steaming is appropriate for low starch, high moisture potatoes and helps cooked potatoes hold their shape for slices, dices or cubes. Potatoes to be steamed can be peeled before or after cooking. In a pressure steamer, 6 pounds of potatoes will take about 24 to 30 minutes. In a convection steamer, 6 pounds will take about 40 to 45 minutes. Steaming is appropriate for low starch, high moisture potatoes and helps cooked potatoes hold their shape for slices, dices or cubes.

67. Steamed Potatoes Reds, Whites, Yellows, Blues � Grade No. 1 if served whole and unpeeled. Grade No. 1 or 2 if peeled, sliced or cut. Scrub well. Peel before or after cooking. Place on rack over � inch boiling water or in steam tray Cover tightly or close steamer Peel or not, depending on the final preparation. Cook in large pot on cook top or in steam jacketed kettle. Peel or not, depending on the final preparation. Cook in large pot on cook top or in steam jacketed kettle.

68. Steamed Potato Possibilities Salad Nicoise Salad Nicoise typically uses red potatoes, frequently unpeeled. These are oblong white potatoes, peeled before presentation. Peel or not, depending on the final preparation. Cook in large pot on cook top or in steam jacketed kettle. Peel or not, depending on the final preparation. Cook in large pot on cook top or in steam jacketed kettle.

69. Boiled Potatoes

70. Boiled Potatoes All varieties. Grade No. 1 if served whole and unpeeled. Grade No. 1 or No. 2 if peeled, sliced or cut Scrub well Cut into quarters or even-sized pieces Put in pot. Add cold water to cover completely. Add salt Peel or not, depending on the final preparation. Boil potatoes in large pit on the cook top or in a steam-jacketed kettle. Peel or not, depending on the final preparation. Boil potatoes in large pit on the cook top or in a steam-jacketed kettle.

71. Boiled Potatoes Heat to boiling, then reduce heat to simmer Simmer until tender when pierced with fork, about 20 to 30 minutes Drain well (For distinct pieces, drain in small portions so pieces aren�t crushed in colander)

72. Boiled Potatoes To dry before mashing, return to pot and place, uncovered, over very low heat OR return to pot and put paper towel or cloth towel between pot and lid to absorb moisture OR arrange in single layer on sheet pan and hold in warm oven Remove skin as soon as cool enough to handle To dry before mashing or other preparations, drain potatoes well and use any one of these techniques to remove excess moisture. Peel as soon as potatoes are cool enough to handle. To dry before mashing or other preparations, drain potatoes well and use any one of these techniques to remove excess moisture. Peel as soon as potatoes are cool enough to handle.

73. French Frying The most popular potato preparation is found in the US and in Europe. Pommes frites, often just referred to as frites, come to tables and trays in every type of operation, either as a side or a snack. Frites are a must on today�s popular bistro menus. The most popular potato preparation is found in the US and in Europe. Pommes frites, often just referred to as frites, come to tables and trays in every type of operation, either as a side or a snack. Frites are a must on today�s popular bistro menus.

74. French Frying Russets, Grade No. 1 or No. 2 Scrub well Peel, if desired Cut into desired shape, usually 3/8 inch thick Chill in cold water to cover, with 1 ounce lemon juice or vinegar to each gallon water, for � to 2 hours before frying Remember storage directions for potatoes to be French fried: at temperatures between 42� to 45�, to prevent starch from converting to sugar, which can cause darkening and fat absorption. Remember storage directions for potatoes to be French fried: at temperatures between 42� to 45�, to prevent starch from converting to sugar, which can cause darkening and fat absorption.

75. French Frying Rinse, then drain well or spin dry and dry thoroughly on paper towels to prevent spattering Heat high quality vegetable oil in 5 gallon fryer to 375� F. Add 2 pounds prepared potatoes to fryer basket, lower into hot oil and cook until golden brown and cooked through, about 4 to 5 minutes. Most oils are now trans fat free to meet nutrition and regulatory requirements. Remember to change oil as needed to maintain best flavor of the fries. Most oils are now trans fat free to meet nutrition and regulatory requirements. Remember to change oil as needed to maintain best flavor of the fries.

76. French Frying Lift out and drain Turn onto paper towel lined pan Sprinkle with salt Do not hold under warming lights for more than 5 minutes

77. Blanched or Double Fried Prepare as for French fries Blanch by frying at 350 degrees until tender but not brown, about 2 to 3 minutes Drain well and turn onto paper towels Let cool to room temperature or refrigerate, uncovered At service, deep fry at 375 degrees until golden brown and crisp, about 2 minutes This double-cooking method, with a pre-cooking at a lower temperature, is the other traditional French way with fries and mirrors processed methods. The French call them pommes souffles. The second cooking, at a slightly higher temperature, puffs the fries and gives the surfaces a nice crispness. This double-cooking method, with a pre-cooking at a lower temperature, is the other traditional French way with fries and mirrors processed methods. The French call them pommes souffles. The second cooking, at a slightly higher temperature, puffs the fries and gives the surfaces a nice crispness.

78. Blanched or Double Fried Drain well Season with salt Do not hold for more than 5 minutes NOTE: Do not salt potatoes before French frying. Salt causes oil to break down. Dips beyond catsup are yet another way to customize fries. In Belgium they serve frites with flavored mayonnaise. Some frites-only operations in the US include a wide range of dips. Dips beyond catsup are yet another way to customize fries. In Belgium they serve frites with flavored mayonnaise. Some frites-only operations in the US include a wide range of dips.

79. Roasted Potatoes Roasting is one of the simplest of potato preparations and is now popular on a wide range of menus. Roasting is one of the simplest of potato preparations and is now popular on a wide range of menus.

80. Roasted Potatoes Russets, Reds, Yellows, Whites, Blues Grade No. 1 if whole Grade No. 1 or No. 2 if cut Scrub well Peel if desired. Dry. Leave whole or cut into even-sized pieces Pierce whole potatoes Almost any variety roasts well. Be sure potatoes or pieces are of the same size for even cooking. Be sure peeled potato pieces are dry before brushing or tossing with oil or other coating. Almost any variety roasts well. Be sure potatoes or pieces are of the same size for even cooking. Be sure peeled potato pieces are dry before brushing or tossing with oil or other coating.

81. Roasted Potatoes Brush or toss with vegetable or olive oil or roast drippings, clarified butter or poultry fat Sprinkle with herbs, if desired Arrange in single layer in roasting pan, leaving space between each piece While oil or another fat is the typical topping, you can use a short spritz of cooking spray or mist with broth to keep calories down, although the appearance isn�t quite the same. While oil or another fat is the typical topping, you can use a short spritz of cooking spray or mist with broth to keep calories down, although the appearance isn�t quite the same.

82. Roasted Potatoes Roast at 425� F in conventional oven until tender, about 1 hour for 6-ounce potatoes Stir several times for even browning

83. Mashed Potatoes Mashed potatoes are the ultimate comfort food and can be as simple as potatoes mashed with cream and butter. Mashed potatoes are the ultimate comfort food and can be as simple as potatoes mashed with cream and butter.

84. Mashed Potatoes Russets, Whites, Yellows, Grade No. 1 or No. 2 Scrub potatoes Peel or not Cut into quarters or even-sized chunks Russets and the multi-purpose whites and yellows are best for mashing, and because the potatoes are peeled and cut, you can use No. 2 grade. Again, be sure pieces are same-sized so they cook evenly. Russets and the multi-purpose whites and yellows are best for mashing, and because the potatoes are peeled and cut, you can use No. 2 grade. Again, be sure pieces are same-sized so they cook evenly.

85. Mashed Potatoes Cook by one of the following methods:(times are based on 6 pounds of potatoes) Steam jacketed kettle in salted water to cover � boil 20 to 30 minutes depending on size. Start in cold water. Pressure steamer � 25 to 30 minutes Convection steamer � 40 to 45 minutes Range top in salted water to cover � boil about 60 minutes. Start in cold water. Boil potatoes for mashing wherever it�s most convenient, depending on space and timing. Range top takes the longest. Always start in cold water so potatoes cook evenly. Boil potatoes for mashing wherever it�s most convenient, depending on space and timing. Range top takes the longest. Always start in cold water so potatoes cook evenly.

86. Mashed Potatoes Drain well and keep hot Turn into mixer bowl and add hot milk, butter, salt and pepper. Using paddle, whip 1 minute on low then 1 minute on high. DO NOT over-beat or potatoes will become gluey. DO NOT overbeat or potatoes can become very sticky. DO NOT overbeat or potatoes can become very sticky.

87. Mashed Potatoes For fluffier mashed potatoes, press cooked, dry potatoes through food grinder, food mill or ricer before mixing Or hand mash before mixing Hold, covered, on preheated steam table or warmer or in water bath for no more than 60 minutes Smashed potatoes � those cooked with the peel on and mashed with the peel � are popular on some menus. The peels add texture and additional flavor. Smashed potatoes � those cooked with the peel on and mashed with the peel � are popular on some menus. The peels add texture and additional flavor.

88. Mashed Potatoes To prepare mashed potatoes from leftover baked/cooked potatoes, steam until heated through, then mash Leftover baked potatoes can make a return appearance. Carefully scoop out centers to reheat and mash. Use the skins to crisp and serve as bar food with assorted toppings. Leftover baked potatoes can make a return appearance. Carefully scoop out centers to reheat and mash. Use the skins to crisp and serve as bar food with assorted toppings.

89. Mashed Potatoes Possibilities

90. Mashed Potatoes Possibilities

91. Hash Browns/Saut�ed Cooking in oil or butter on the range top, griddle or grill is another very popular potato preparation. Hash browns are a breakfast staple. Cooking in oil or butter on the range top, griddle or grill is another very popular potato preparation. Hash browns are a breakfast staple.

92. Hash Browns/Saut�ed Whites, Yellows, Red Grade No. 1 or No. 2 Scrub potatoes Pare or not Hold in cold water, then drain well and pat dry Par-cook by steaming or boiling Cut into shreds, slices or cubes The low starch, high moisture waxy varieties are preferred for saut�ing because the shreds, slices or cubes will hold their shape through cooking. The low starch, high moisture waxy varieties are preferred for saut�ing because the shreds, slices or cubes will hold their shape through cooking.

93. Hash Browns/Saut�ed Use skillet large enough to keep potatoes from crowding Heat oil in skillet. Arrange potatoes in single layer. Cover and cook over medium heat until browned and tender, about 10 minutes if not precooked. Stir, shake or turn to brown evenly. Cook hash browns on 375� F grill Do not hold more than 5 to 10 minutes

94. Hash Browns/Saut�ed Possibilities Flying Fish Potato Hash Christine Keff, one of Seattle�s star seafood chefs, serves a hash of Washington Yukon Gold and Jonagold apples, seasoned with fresh thyme alongside a seared scallop.

95. Hash Browns/Saut�ed Possibilities Potato pancakes Potato Pancakes can be a year �round special. This easy variation uses Washington russets along with a tart/sweet Washington Pink Lady apple.

96. Hash Browns/Saut�ed Possibilities Potatoes Anna For the famous Potatoes Anna, layers of thin-sliced Yukon Gold or other yellow potatoes, can be done on the cooktop or in the oven.

97. Scalloped/Au Gratin This home-style preparation can be simple or sophisticated. This home-style preparation can be simple or sophisticated.

98. Scalloped/Au Gratin Reds/Yellows, Whites. Grade No. 1 or No. 2 Scrub, peel and slice 1/16 to 1/8-inch thick Layer in oiled hotel pans Par-cook in liquid to be used for sauce, if desired, to shorten cooking time Drain par-cooked potatoes, reserving liquid for sauce The cooking liquid can be milk or cream, or chicken or vegetable broth or stock. The cooking liquid can be milk or cream, or chicken or vegetable broth or stock.

99. Scalloped/Au Gratin Pour hot sauce over potatoes in pans, shaking pans gently to distribute Scatter buttered bread crumbs over top for au gratin Bake at 325� F in conventional oven until tender and top is golden brown, about 1 hour Finish browning under salamander or broiler if necessary Sauce should be hot to shorten cooking time and evenly cook the potatoes. Topping can be buttered bread crumbs, a crumb/cheese mixture or just cheese. Sauce should be hot to shorten cooking time and evenly cook the potatoes. Topping can be buttered bread crumbs, a crumb/cheese mixture or just cheese.

100. Scalloped/Au Gratin Possibilities Yukon Gold Potato and Fennel Gratin Chef Jake Reagan of Ponti Seafood Grill uses Washington Yukon Gold potatoes with fennel and Fontina cheese, and garnishes each serving with a julienne of red and yellow pepper. Sauce should be hot to shorten cooking time and evenly cook the potatoes. Topping can be buttered bread crumbs, a crumb/cheese mixture or just cheese. Sauce should be hot to shorten cooking time and evenly cook the potatoes. Topping can be buttered bread crumbs, a crumb/cheese mixture or just cheese.

101. Scalloped/Au Gratin Possibilities Potato Turnip Gratin Seattle�s famous Tom Douglas creates a gratin from Washington russets with turnips, cream and plenty of grated Parmesan, rosemary, sage and thyme.

102. Scalloped/Au Gratin Possibilities Swiss cheese and sour cream are layered with slices of Washington russet, Yukon Gold or other yellow potatoes for this satisfying scallop.

103. FDA Nutrition Label All nutrients besides fiber are contained throughout the potato flesh. Also notice what they don�t have: sodium, cholesterol or fat. � All nutrients besides fiber are contained throughout the potato flesh. Also notice what they don�t have: sodium, cholesterol or fat. �

104. The Healthful Potato 45% of daily value for vitamin C More potassium than bananas Second to broccoli in antioxidants Trace amounts of thiamin, riboflavin, magnesium, phosphorous, iron and zinc Only 110 calories. No fat. Skin an excellent source of fiber 3.0 g protein in medium potato Potatoes have been a dietary staple for centuries and remain so for the much of the underdeveloped world. Excess weight, obesity and other conditions associated with bad dietary choices are fairly recent phenomena and are rare in less-developed countries. Potatoes have taken hits when bundled with carbohydrates in general during fad diet phases in American culture. Fortunately, nutritionists, dieticians and chefs agree on their value. Potatoes have been a dietary staple for centuries and remain so for the much of the underdeveloped world. Excess weight, obesity and other conditions associated with bad dietary choices are fairly recent phenomena and are rare in less-developed countries. Potatoes have taken hits when bundled with carbohydrates in general during fad diet phases in American culture. Fortunately, nutritionists, dieticians and chefs agree on their value.

105. Potatoes � Good For You High Satiety Index � potatoes fill you up Portion control � 5.3 oz. potato=110 cal Nutrient Dense � high nutrients per calories consumed Complex carbohydrates an important fuel for brain and muscles Glycemic Index � incomplete indicator of carbohydrate reaction Satiety is important for weight control and potatoes provide that �full� feeling. For weight conscious customers, it is wise to keep portion size in mind. A 120-count potato (4 to 8 ounces) provides 110 calories. Serve on a smaller plate along with smaller (4 ounce) portion of protein. The glycemic index isn�t well understood, but is completely explained in The Truth About Potatoes, available at www.potatoes.com Satiety is important for weight control and potatoes provide that �full� feeling. For weight conscious customers, it is wise to keep portion size in mind. A 120-count potato (4 to 8 ounces) provides 110 calories. Serve on a smaller plate along with smaller (4 ounce) portion of protein. The glycemic index isn�t well understood, but is completely explained in The Truth About Potatoes, available at www.potatoes.com

106. Healthy Preparations Watch the fat Watch the sodium Look at classic recipes and slim them down Seek out flavor partners: herbs, spices, reductions Choose flavor partners that are lower in fat and sodium than the traditional butter, cream and bacon. Choose flavor partners that are lower in fat and sodium than the traditional butter, cream and bacon.

107. Resources All basic information, including preparation, from the Spud Syllabus Recipes from Outstanding Potato Recipes from Washington Chefs Both available on-line at www.potatoes.com The Spud Syllabus, a detailed text on everything covered in these lessons, is available on line at www.potatoes.com. You�ll also find recipes and other publications. The Spud Syllabus, a detailed text on everything covered in these lessons, is available on line at www.potatoes.com. You�ll also find recipes and other publications.

108. Credits

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