English Peas, Spring Onions and Roasted Almonds

Just cooked English peas, sautéd spring onions and roasted, salted almonds are a delicious combination of tender sweet, sweet pungent, and crunchy just salty. You can set this side dish next to grilled fish or chicken or mashed potatoes and a roast. It's...

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Yellow Potato Side Dish and Soup

Yellow potatoes like ‘Yukon Gold’ and ‘Yellow Finn’ are ideal for boiling and using in salads and gratins or adding raw to stews. They are moist with a dense flesh and low in starch which means they will hold their shape cooked.

You can boil yellow potatoes whole and unpeeled or cut and unpeeled or peeled and cut. Place them in a saucepan and cover with cold water. Add a pinch or two of salt and bring to a boil, then simmer, uncovered, for 15-20 minutes until tender. Drain boiled potatoes as soon as they are cooked just tender so they don’t become soggy and unappetizing.

Here’s an easy and tasty Boiled Yellow Potato Side Dish with blue cheese and fresh parsley (or you can substitute fresh chopped chives): Boil the potatoes until they are just tender, drain and cool or refrigerate. When ready to serve, cut the potatoes into halves or quarters and mix with mayonnaise, adding fresh crumbled blue cheese and fresh chopped parsley or chives to taste and salt and pepper to taste.

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'Yukon Gold' Yellow Potato

Yellow potatoes are well suited for boiling, steaming, mashing, roasting, grilling, and au gratin dishes. ‘Yukon Gold’ is a stand-out yellow potato with a buttery-tasting flesh that you will want to try mashed, steamed, in soups and chowders, or made into potato pancakes.

Because the ‘Yukon Gold’ brings its own buttery flavor to the table, you won’t need to add butter or margarine to ‘Yukon Gold’ dishes. Yellow potatoes like ‘Yukon Gold’ also require less seasoning than white potatoes.

The ‘Yukon Gold’ is slightly flat and oval with a thin, golden yellow skin. It has shallow eyes and golden-yellow flesh. You know you have a ‘Yukon Gold’ in your hand if the shallow eyes are a rosy pink color.

The ‘Yukon Gold’ has a lower starch content than the Idaho or russet which makes it a good all-purpose potato. Feel free to use the ‘Yukon Gold’ or other yellow potatoes in recipes that call for white potatoes.

To steam the ‘Yukon Gold’ or other thin-skinned potatoes, arrange whole thin-skinned potatoes or ½-inch-thick slices on a steamer rack. Steam over 1 to 2 inches of boiling water until tender throughout when pierced (30 to 35 minutes for whole potatoes, 8 to 10 minutes for slices).

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How to Cook a Potato

Potatoes are versatile in the kitchen. You can cook potaoes in so many ways--boil, bake, roast, fry, steam, mash, and stuff. You can serve a different potato dish every day of the week.

Here's a few potato cooking basics:

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Potato Harvest Calendar

The length of a potato’s growing season varies according to climate and variety.

You can choose cultivars for each of three harvest periods.

First early potatoes—grow rapidly, take little space, and are harvested early to midsummer when they are about the size of an egg.

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Potatoes for Cooking

Potatoes can be round, oval, and smooth. They can have rough skins or smooth skins, white skins, brown skins, red skins or blue skins.

There are more than 3,000 varieties of potatoes.

But when it comes to cooking, there are only three kinds of potatoes: high starch, medium starch, and low starch.

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Potato Types and Varieties

Which potato?

When it comes to cooking potatoes, choose your potato for the style of cooking you have in mind.

Use high starch potatoes for baking, frying, and mashing.

Use medium starch potatoes for steaming, baking, roasting, grilling, and au gratin dishes.

Use low starch potatoes for boiling, roasting, grilling, sautés, stews, salads, and au gratin dishes.

When you are standing in front of bins of potatoes, which variety or type of potato will cook up the way you want it to?

Here’s a guide by varieties and types:

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Potatoes

Potatoes are not fattening.

Potatoes are high in fiber content and contain quality complex carbohydrates that will fill you up but not fill you out. A medium-sized baked potato contains around 90 calories, about the same as an apple.

However, potatoes drenched in butter or smothered in gravy or the fat in the steak you eat with a potato will thicken your waist.

Potatoes can be cooked in almost every way: boiled unpeeled, boiled peeled, parboiled, steamed, mashed, smashed, baked, stuffed and baked, oven-roasted, pan-roasted, fried, deep-fried, grilled, sautéed, and puréed.

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