Potato

Potatoes offer texture variations from amylose and amylopectin starches.

Flavor

How to use it

Mashed Potatoes. Heat gelatinizes starch, softening cells for mashing.

Roasting Potatoes. High heat prompts Maillard reactions for crispy, flavorful exteriors.

Common mistakes

• Overmixing mashes starch into gluey mess.
• Starch converts to sugar in cold storage, changing taste.

What goes with potato

• Salt. Salt draws moisture out for crispy, well-seasoned potatoes.
• Butter. Butter coats potatoes in rich fat, creating classic comfort.
• Cream. Cream softens potato in a gratin, and its fat carries the starch's mild flavor.
• Leek. Leeks and potato are the classic soup pair, sweet allium and soft starch.
• Smoked Paprika. Smoked paprika coats potato in smoky sweetness, as in patatas bravas.
• Ribeye. Starchy potato soaks up ribeye's fat and juices, the classic steakhouse side.
• Rosemary. Rosemary's piney aroma pops against potatoes' starchiness.
• Sour Cream. Sour cream's tang cuts through potato's mild starchiness.

Try tonight

• Baked potatoes
• Potato gratin
• Potato soup

Storage

Store in a cool, dark, dry place to prevent sprouting and greening.