The Culinary Connoisseur
Terrific Taters
25
Feb
Feb
There are more than 100 varieties of potatoes sold
throughout the United States but they basically boil down to a few categories.
Using the right potatoes for your recipe will make all the difference in the
finished dish.
throughout the United States but they basically boil down to a few categories.
Using the right potatoes for your recipe will make all the difference in the
finished dish.
Russets are ideal for light and fluffy mashed potatoes.
They also fry up crisp and golden brown, and they are the potato of choice for
baking. Try cutting into planks or wedges to make hearty oven-roasted fries.
They also fry up crisp and golden brown, and they are the potato of choice for
baking. Try cutting into planks or wedges to make hearty oven-roasted fries.
Because of their waxy texture, the flesh of red potatoes
stays firm throughout the cooking process, whether they are being roasted or
cooked in a stew. Their thin yet vibrant red skin adds appealing color and
texture to side dishes and salads. Reds are frequently used to make potato
salad or add pizzazz to soups and stews.
stays firm throughout the cooking process, whether they are being roasted or
cooked in a stew. Their thin yet vibrant red skin adds appealing color and
texture to side dishes and salads. Reds are frequently used to make potato
salad or add pizzazz to soups and stews.
White potatoes hold their shape well after cooking. Theirdelicate, thin skins add just the right amount of texture to a velvety mashed
potato dish without the need for peeling. Grilling whites brings out a more
full-bodied flavor.
Grilling gives yellow potatoes a crispy skin that
enhances the dense flesh, creating a slightly sweet caramelized flavor. The
creamy texture and golden color of yellow potatoes mean you can use less or no
butter for lighter, healthier dishes.
enhances the dense flesh, creating a slightly sweet caramelized flavor. The
creamy texture and golden color of yellow potatoes mean you can use less or no
butter for lighter, healthier dishes.
Most blue/purple potatoes have moist, firm flesh that
retains its shape while adding rich, vibrant color and luscious taste to
salads. The purple color is preserved best by microwaving, but steaming and
baking are also great ways to cook blue/purple potatoes.
retains its shape while adding rich, vibrant color and luscious taste to
salads. The purple color is preserved best by microwaving, but steaming and
baking are also great ways to cook blue/purple potatoes.
Red, White and Blues—combine in salads or roasted medleys
to make all three colors pop.
to make all three colors pop.
Fingerling color and shape are a welcome visual addition
to any dish. Pan-frying and roasting enhance their robust flavor and showcase
their wonderful nutty or buttery tastes.
to any dish. Pan-frying and roasting enhance their robust flavor and showcase
their wonderful nutty or buttery tastes.
Try this delicious potato recipe for dinner tonight!
4 slices thick-cut pastrami chopped
6 scallions, checked, chopped, divided
5-6 tablespoons canola oil
1 1/2 pounds russet potatoes, peeled
1 teaspoon kosher salt plus more
3/4 teaspoon freshly ground black pepper
Cook pastrami in a small nonstick skillet over medium
heat, stirring occasionally, until most of fat is rendered and pieces begins to
crisp, about 5 minutes. Set 1 tablespoon of scallions aside. Add remaining
scallions to skillet and cook, stirring occasionally, until pastrami is crisp
and scallions are soft, 4–5 minutes longer. Using a slotted spoon, remove pastrami
mixture from the pan and place on a paper towel-lined plate.
heat, stirring occasionally, until most of fat is rendered and pieces begins to
crisp, about 5 minutes. Set 1 tablespoon of scallions aside. Add remaining
scallions to skillet and cook, stirring occasionally, until pastrami is crisp
and scallions are soft, 4–5 minutes longer. Using a slotted spoon, remove pastrami
mixture from the pan and place on a paper towel-lined plate.
Add 3 tablespoons canola oil to the fat remaining in
skillet.
skillet.
Coarsely shred potatoes into a large bowl. Working in
batches, squeeze potatoes with your hands to release liquid and transfer to
another large bowl. Discard liquid. Add the reserved pastrami mixture to the
squeezed potatoes. Season with 1 tablespoon salt, and pepper; toss to evenly
distribute.
batches, squeeze potatoes with your hands to release liquid and transfer to
another large bowl. Discard liquid. Add the reserved pastrami mixture to the
squeezed potatoes. Season with 1 tablespoon salt, and pepper; toss to evenly
distribute.
Heat skillet over medium heat until sizzling. Scrape
potato mixture into hot skillet, pressing with a spatula into an even layer.
Tent with foil; cook for 10 minutes, rotating skillet frequently to avoid hot
spots. Remove foil; cook rösti until bottom is golden brown, about 5 minutes
longer. Run a spatula around sides and underneath rösti. Invert a large plate
over skillet. Using oven mitts carefully flip rösti onto plate.
potato mixture into hot skillet, pressing with a spatula into an even layer.
Tent with foil; cook for 10 minutes, rotating skillet frequently to avoid hot
spots. Remove foil; cook rösti until bottom is golden brown, about 5 minutes
longer. Run a spatula around sides and underneath rösti. Invert a large plate
over skillet. Using oven mitts carefully flip rösti onto plate.
Add 2 tablespoons oil to skillet. Heat. Slide rösti back in, browned side up. Tent
with foil; cook for 5 minutes. Uncover; cook until browned on bottom and
potatoes are cooked through, about 10 minutes longer. Gently run spatula around
sides and underneath rösti and slide onto a serving plate. Sprinkle with
reserved scallions and season with more salt, if desired.
with foil; cook for 5 minutes. Uncover; cook until browned on bottom and
potatoes are cooked through, about 10 minutes longer. Gently run spatula around
sides and underneath rösti and slide onto a serving plate. Sprinkle with
reserved scallions and season with more salt, if desired.