Potato

POTATOES Winter Dry

1 pound raw, peeled = 2 cups baked and mashed

1 lb sliced or diced = 3 1/2 to 4 cups raw

1 lb or 3 medium sized = 2 1/2 cups cooked or 1 3/4 cups mashed

Select firm, smooth, unblemished tubers with an even color and texture, free of green spots and sprouts. The latter can be poisonous.

Potatoes are not in the same family as sweet potatoes and should not be stored at room temperature or exposed to light. Store potatoes in paper bags or gunny sacks, in a cool, dark place, such as a cold porch or cold attic (in the winter), a cold box (a cupboard vented to the outdoors and found in some old homes), or a closet or pantry. Check them frequently and discard if the tubers sprout or the skin begins to green.

Peel the potatoes and remove any green tinges on the flesh directly beneath the skin. Slice the potatoes into 1/8 to 1/4 inch slices. Bring a pot of water to a boil and add the potatoes. Cook until the slices change color but remain firm, about 5 minutes. Drain and let cool. Dip the slices into a solution of 1/4 cup lemon juice mixed with 2 cups water. Arrange the slices in single layers on mesh sheets on drying trays. Place the drying trays in the dehydrator and dry for about 8 hours until the slices are hard. Store in an airtight container.

(Cook’s Bible: Steaming Times for Common Veg) New Potatoes: Al Dente - NA, Fully Cooked - 12 minutes. Prep: Do not peel, just clean and quarter them.

New Potatoes: Halve potatoes. Precooking time: 10 minutes or until almost tender (bring a small amount of water to boiling in medium saucepad, add veggie and simmer, covered for that long, then drain well) Brush with olive oil or butter then grill over medium-hot coals until tender and slightly charred: 10 to 12 minutes, turning occasionally.

IngredientCategory?: Tubers: Use cooked tubers within 3 to 4 days or freeze.