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March is a very busy month….not only do we have Easter on March 24th, but St. Patty’s Day is on March 17th!! So much to celebrate! As our March issue is our Comfort Food issue and we have an extra-special occasion to celebrate the Irish, we thought it only fitting to bring our readers attention to a traditional Irish staple….the potato!
Potatoes, are of course, a great starchy side dish and/or main dish, and at least for me they are not only hearty but have that comforting quality I seek even during these last days of winter and the beginning weeks of Spring.
I’m sure you are all very well aware that there are many different types and varieties of potatoes. Some work better for different recipes depending on how they are cooked. Recently I’ve become a huge fan of organic potatoes (regardless of the variety), simply because they have so much more flavor and character – not to mention the added health benefits of being organically grown. Below you will find a simple chart to help you decipher which potato is right for your next potato masterpiece dish!
Type of Potato |
Varieties/Common Names |
Best Cooking Method & Common Uses |
Texture |
Baking or Starchy Potatoes |
Russet Burbank, Russet Arcadia, Norgold Russet, Goldrush, Norkotah, Long White (or White Rose or California Long White), and Idaho |
Baking, mashing or French Fries |
Light and fluffy baked, light and creamy mashed, and really, the only potato worth frying. |
Boiling Potatoes or Waxy Potatoes |
Round White, Round Red, Yellow Potato, Red Potato, Salad Potato, La Soda, Red La Rouge, Red Pontiac, Red Nordland, Red Bliss, Yellow Finnish, Ruby Crescent, and Australian Crescent and New Potatoes |
Boiling, roasting or grilling. Ideal for soups, casseroles, potato salad, roasting, and barbecuing because of their tendency to hold their shape. |
Boiling potatoes (waxy potatoes) are firmer when cooked than baking potatoes. You can mash them, but instead of smooth and creamy, the results tend to be thick and lumpy. |
"All purpose" potatoes |
Yukon Gold, Peruvian Blue, Superior, Kennebec, and Katahdin |
Great for roasting, pan frying, and using in soups, stews, and gratins. They can be baked, mashed, and fried, but will not produce the same results as the baking potato. |
More moist than baking potatoes and yet will still hold together in boiling water. |
Now that you have the right potato for the right dish…let’s talk recipes. This month I’d like to share my top 10 favorite potato dishes. These recipes range from very simple (but equally delicious) to elegant and rich.
#1: Scalloped Potatoes with Gruyere
#2: Baked Potato Soup
#3: Champ (Mashed Potatoes with Green Onions)
#4: Creamless Potato Gratin
#5: Mexican Stuffed Potatoes
#6: Baby Red Potatoes Stuffed with Roasted Garlic & Herbs
#7: Potato & Leek Soup
#8: Ricotta & Spinach Gnocchi with Gorgonzola Cream Sauce
#9: Potato Lasagna with Sautéed Mushrooms
#10: Shepherd’s Pie with Spinach
Happy St. Patrick’s Day!
Enjoy!
-Chef Jessica |
