There is a great divide in the world of spuds: high-starch potatoes and low-starch potatoes. Some potato dishes work better with the former and others with the latter.
I have never been a huge potato lover, but since moving to PEI I have made a commitment keep trying them again and again. I am learning more about potatoes each day. Although I must admit that my interest leans towards the culinary approach...as usual.
Which are high-starch potatoes?
Russet potatoes are the champion in this category. Their high-starch content makes them drier, mealier and more floury when cooked. They also tend to fall apart (I have had nightmares making scalloped potatoes with this variety!!). Although they make incredible baking potatoes and fluffy mashed spuds.
Which are low-starch potatoes?
Red Norland, New Potatoes, Yukon Gold, Fingerlings, Blue or Purple potatoes are all in this category. These potatoes have a wetter and waxier content. If cooked properly, they hold their shape; in salads and gratins for example. My mother prefers these for a wetter, creamier mashed potato dish.
My favourite way to cook a potato involves baking, mashing and gratin! Yes folks you can have it all!!!
Double Baked Potatoes a la Hopey
*I use large red potatoes, but try this dish with any potato and experiment.
-Wash and stab the potatoes with a small knife
-Microwave the potatoes for 5 mins (this loosens the skin and starts the insides cooking
-Oil and season the potato skins
-Place them in a 375 oven for 30 mins until the outside is crisped and the inside seems completely cooked (I find it depends on the oven and potato)
-Slice the hot spud in half- lengthways, and scoop out the inside
-Place the insides in a bowl and mash, then add butter and mash, then add cream and mash
-Season the mash and set aside (some people like to add roasted garlic to this stage?)
-Butter and season the emptied skins and put them back into the oven to crisp up for 8 mins
-Stuff the skins with the mash and top with old cheddar and put back into the oven until the cheese melts
*top with green onions and serve with a steak and salad!!!!!!!
Hopey tip- I love to make this dish using sweet potatoes. Instead of cheddar cheese I put gorgonzola cheese and I top it with deep fried sage and toasted walnuts!!!! WOW!!!!!!
There's some interesting stuff happening with spuds on the other side of the Confederation Bridge as well - http://www.eco-spuds.com
They even have some special low carb potatoes.
Posted by: Harold Jarche | July 23, 2004 at 07:45 PM