Cooking with Potatoes 101

Potatoes offer an endless array of preparation choices. They can be baked, broiled, fried, steamed, grilled, roasted, slow-cooked or microwaved. Potatoes can be used in soups, stews, salads, casseroles, as a side dish or even a complete meal.

In addition to being versatile, potatoes are a healthy food choice. They are packed with fiber, rich in potassium, and loaded with vitamin B6. An average size white potato hovers around 100 calories. They are low in fat and contain zero cholesterol; making them a good food choice for people who are watching their fat, calorie and cholesterol intake.

Russet potatoes are one of the most recognized potatoes. Often referred to as an Idaho® potato, russets make the perfect choice for baking. The secret to keeping baked potatoes low-calorie is to avoid the butter, sour cream, bacon bits and cheddar cheese.

Most people add these calorie-laden toppings to enhance the flavor and make the potato moist. A little known secret to achieving a moist baked potato is to rub a small amount of olive oil on the skin and lightly sprinkle with Kosher or sea salt, then wrap in foil before baking. The salt makes the potato moist and fluffy.

Russet potatoes are one of the more hardy strains, making them perfect for mashed potatoes, casseroles, hash browns and French fries. Since they are denser than other strains, russets don't break down as easily when subjected to high temperatures.

Red potatoes are considerably smaller than russets and have a sweeter flavor and creamier texture. Red potatoes are often used in potato salads, casseroles and soups, but they also make a phenomenal mashed potato and are a great addition to shish kabobs.

The skin of red potatoes is packed with heart-healthy phytonutrients, so it is best to leave the skin intact. They can be served hot or cold and make a tasty 'raw food' snack. One of my favorite ways to eat raw red potatoes is to slice into 1/4-inch rounds and sprinkle with a small amount of Mrs. Dash seasoning.

Yukon Gold potatoes are a medium-sized potato with a light gold waxy skin and a buttery flavor. They can be used in place of russet potatoes and are perfect for roasting, boiling, broiling and grilling.

Yukon Gold is often used in cream based potato recipes such as scalloped potatoes. They are a favorite for warm potato salads because their light flavor doesn't overpower other ingredients. They are perfect for steaming and roasting and make an excellent addition to soups and stews.

I use Yukon Gold potatoes when making tailgate potato pockets. The potatoes are cooked in foil on the grill, but can also be baked in the oven. The recipe is simple and takes less than ten minutes to prepare. Here is how to make potato pockets for your next tailgate or cook-out:

Wash and dry two medium Yukon Gold potatoes per person. Tear off about 10-inches of aluminum foil and place on a flat surface. You will need one sheet of foil per serving, as these are served as individual packets.

Slice potatoes into 1/4-inch rounds. Add 1/2-cup thinly sliced onion and two minced garlic cloves to each serving. Drizzle one tablespoon olive oil over the top of potatoes and season with Mrs. Dash or salt and freshly ground black pepper. Fold the edges together to form a seal. Place on a hot grill and cook at 400 degrees Fahrenheit for 30 minutes. Carefully open potato pockets and serve immediately.

If you're looking for ways to jazz up your potatoes, consider using Fingerling. These tasty tubers are smaller than most types of potatoes and shaped similar to a finger. Fingerlings are perfect for roasting and often used for appetizers.

I was first introduced to Fingerlings while working at a Country Club. The Executive Chef made the most amazing spicy Indian Curry Fingerlings. While I don't have the exact recipe, I was able to locate a similar one at ChefInYou.com.

Fingerling potatoes pair well with a wide variety of herbs including: rosemary, sage, parsley and basil. One of favorite recipes is to cut Fingerling's in half lengthwise, toss in a small amount of olive oil and sprinkle with paprika, onion salt, garlic powder, salt and pepper. Place the potatoes cut side down on a baking sheet and roast in the oven at 450 degrees Fahrenheit for 20 to 25 minutes.

Another fun potato to serve at parties is the blue potato. Blue potatoes are actually more of a purple color and about the size of a red potato. Blue potatoes are literally blue inside and offer a nutty flavor. They make exceptional homemade potato chips and the flavor can be further enhanced when cooked in peanut oil.

One of my favorite dishes using blue potatoes is a red, white and blue potato salad served on the 4th of July. I boil two large russets, along with three or four red and three or four blue potatoes, cut into bite-size pieces. Once potatoes are cooked and cooled, mix with about one cup of poppy seed salad dressing, half a cup each of chopped celery and onion, and salt and pepper to taste.

Add a little pizzazz by topping the potato salad with slices of hard boiled eggs. With a little creativity, you can make a smiley face out of the eggs which is certain to bring delight to your family and guests!