Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Ingredient

Baking Potatoes

Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

A.K.A

russet; Idaho

What is it?

Baking potatoes are high-starch potatoes, such as russets, that have a light, mealy texture best for baking, mashing, and french-frying. High-starch potatoes fall apart when boiled, making them not so good for salads.

Kitchen math:

1 medium = 12 oz. = 2-1/4 cups medium (1/2 inch) dice

Don’t have it?

For mashed potatoes, you can substitute a medium-starch potato like the Yukon gold, though the results will be creamy, rather than fluffy.

How to choose:

Potatoes should feel heavy and firm, never soft, wrinkled, or blemished. Try not to buy potatoes in plastic bags since it’s hard to evaluate them.

How to prep:

Depending on your recipe, potatoes may be peeled or skin left on. If the skin is left on, scrub the potatoes under running water and cut away any eyes or dark spots with a paring knife. Keep sliced or chopped potatoes in cool water until ready to use to prevent discoloration through oxidation.

How to store:

Potatoes should be stored in a dark, cool (45° to 50°F), dry place. Never refrigerate raw potatoes. If the temperature is too cold, some of the potatoes’ starches will turn into sugars. Not only does this taste unpleasant, but the extra sugars also lead to overbrowning during cooking. If a potato winds up in cold storage, you can convert the sugars back to starches by storing it at room temperature for a few days. According to the Idaho Potato Commission, potatoes and onions release gases that interact and make each spoil more quickly, so store them separately.

Cross Reference

russet

    Recipes

  • Recipe

    Overstuffed Pulled-Pork Potato

    This recipe has been a house favorite at Big Bob Gibson Bar-B-Q in Decatur, Alabama, for two decades. Add pulled pork shoulder to a plate-size, overloaded potato and this is…

  • Recipe

    Potato and Rosemary Quiche

    Chunks of tender potatoes, creamy Brie, and fragrant rosemary make for a comforting breakfast quiche.

  • Recipe

    Garlic Fries

    I have to confess, french fries are one of my favorite foods. I can't resist them, whether they are from a fast-food drive-through or a fine restaurant. Luckily, these garlic-laced…

  • Recipe

    Tomato Soup with Orange & Cumin

    What makes this tomato soup extraordinary is the fresh orange and cumin that flavor it; they lend a mysterious, extra-special something to this modern version of a classic.

  • Recipe

    Oven-Roasted Potatoes

     

  • Recipe

    Roasted Potato Planks with Rosemary & Lemon

    You can substitute sweet potatoes for half of the Idahos in this easy side. Sweet potatoes will cook faster, so cut them a bit thicker (about 1/2 inch), so they’ll…

  • Recipe

    French Fries

    Pick the longest potatoes you can find for the best-looking fries.

  • Recipe

    Potato-Cabbage Pierogi

    These classic Polish pierogi get a little tang from sour cream and texture from shredded cabbage in the filling. You can simply boil them and serve with melted butter, but…

  • Recipe

    Crisp Duck Legs with Sautéed Potatoes

    Traditionally, the duck legs are sautéed, but I think the skin gets more evenly crisped with my method.

  • Recipe

    Spicy Potato Samosas (Aloo Samosas)

    These fried, triangular turnovers, so popular at Indian restaurants, make great finger food for parties. Serve with Cilantro Dip and Sweet & Sour Dipping Sauce.

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Durham, North Carolina (412)

From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks