10137 Preston Rd

just off Mondon Hill Road between Hwy 41 and Hwy 50.

Produce Barn is open Sunday Monday Tuesday & Wednesday Farm Phone 352 799 6752 When we're busy in the field, our cells keep us available 352-232-3381 & 352-232-0294

E-mail us , we prefer phone calls rather than emails,beas9781@bellsouth.net

For our Produce Stand locations, dates, and hours please click here.

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Sunday, January 15, 2012

Potatoes - So What's The Difference?

Does your family enjoy potatoes? Yes, they do contain starch and sugar, but did you know Potatoes can be a healthy addition to the diet? It's what one does during or after cooking them that gives them a bad name. (read on for info regarding "Sweets", "Bakers", "Boilers" and those "in between".)

Affordable potato ideas can be found on our Potato Part One page here. For your convenience, we have also added a "comparison page" explaining the difference in all "those potato varieties" which become available seasonally. For lots of general information about potatoes, and the many ways of cooking them, check out the All About Potatoes website.

With over 80 varieties of potatoes commercially grown, how does one determine which potato is healthiest and best for certain recipes?

The CHEF website says, For all practical purposes, potatoes fall into two easy categories – baking potatoes and boiling potatoes. Probably the chief difference between the two types is the amount and nature of starch each contains. Baking potatoes are relatively high in starch and it is called amylose starch. Boiling potatoes are low in starch and it is called amylopectin. This pectin (just as with fruit for jams) is what holds the potato together when boiling or in soup and stews.  

Baking potatoes, which are starchy and usually have a tougher skin, are perfect for baking, mashing and frying. Some well-known names for "bakers" are Russets, Long Whites, Goldrush, Idaho, and Norkotah.

For recipe ideas, photos and uses of Baking Potatoes, please see our "Part One".

Available in an assortment of colorful shapes and sizes, Boiling potatoes sport smoother and thinner skins. They contain more moisture and sugar but are lower in starch, making them great for casseroles, salads, roasting, barbecuing, stews and soups because they will retain their shape. While they may be mashed, the results will produce a thick, textured dish. Some well-known names for "boilers" are Rounds, Reds, and Yellows.

According to CHEF website: there are some potatoes that fall in the middle, in the "all-purpose" category, such as the Yukon Gold, Peruvian Blue, Superior, Kennebec, and Katahdin. They are moister than baking potatoes and will hold together in boiling water. They are particularly well-suited to 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 bakers.

Let's do a quick comparison of White and Sweet Potatoes:

Sweet Potatoes are flavorful enough without adding sugar or butter. In fact, they are great baked in the oven, grilled or microwaved, and eaten with minimal-to-no seasoning. Baked "White" Potatoes are delicious with drizzled Olive Oil and some plain Greek Yogurt on top. Add chopped scallions or your favorite seasonings. Sweet Potato fries are a delicious way of sneaking in those antioxidants for your family. 

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