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rice varieties, under Rice).
Potatoes are also a good source of vitamins and trace minerals. Many of these are in the
skin or right under it, so you lose them when you peel and throw away the skin. Vitamins B and
C are particularly high, although they slowly disappear with long-term storage and overcooking.
Sugar, a mixture of glucose, fructose and sucrose, is also relatively high (0.1 to 0.7
percent). The amount of sugar depends on maturity, length of storage and temperature during
storage. Potatoes contain a moderate amount of protein, too. Dietary fiber is high, but again,
mainly in the skin.
Whole potatoes (unpeeled) with the skin on have much higher nutritional value than
white rice and pasta. Peeled, they have comparable value as those other two starch-rich foods.
All the different kinds
The number of varieties of potatoes cultivated all over the world is huge. What farmers
can grown economically, harvest effectively, transport without damage and store for a relatively
long time without deterioration dictate the few choices available to consumers in the U.S. and
Canada. What consumers are willing to accept also influences farmers' decision. Like everything
else on the market, what is available in the produce section of your local grocery store is a series
of compromises—not necessarily the best but always available (therefore recognizable),
inexpensive and reasonably good.
Mealy or waxy
As cooks, we can appraise potatoes from two points of view—culinary use and
appearance. For culinary purposes there are two broad classes. Which one you choose for what
culinary purpose determines how the potato looks on your plate:
1
. The dry, fluffy, starchy, mealy types which produce the most appealing and tasty baked
potatoes. These are also good choices for frying and deep-frying as they absorb less
oil. These potatoes tend to fall apart when you boil them.
2
. The waxy, moist types with lower starch content that hold up well and firmer when you
cook them in water. They are best as boiled and scalloped potatoes or in potato
salads. These varieties still taste good baked, but sacrifice the dry fluffy texture.
The kind you happened to have in your pantry dictates how you should prepare them. But
don't hesitate to use one kind for a less suitable use, if that is all you have. They just won't be
perfect.
If you don't know what specific variety you have, one of these quick tests will tell you
whether they are high-starch or low-starch.
1. Cut the potato in half and rub the two cut pieces briskly against each other. If the potato
has a lot of starch, you produce plenty of frothy, starchy juice as you rub.
2
. Prepare a brine of 1 part salt to 11 parts water and drop a piece of potato in it. High-
starch potatoes are denser and sink in the brine. Low-starch potatoes float.
Appearance
U.S. and Canadian commercial growers cultivate about 33 varieties of potatoes, not
including a couple of dozen specialty potatoes—8 to 10 of these dominate the market. This
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