Archive for January, 2010


Q&A: Why are my potatoes green?

Wednesday, January 27th, 2010

Q: I just finished peeling away a lot of “green” on potatoes that I thought were going to be nice when I bought them.  My mother has always said that the green is “poison”, is that true?

A: The green color that potatoes sometimes turn is not poison, here an explanation of what is going on:  The greenish color sometimes seen on potato skins occurs when the potatoes have been exposed to natural, artificial, or fluorescent lights.  This can also occur if when a potato is growing a crack in the soil exposes the potato to sunlight.  This is mostly discovered before being sold.

Greening happens a lot more than it used to because supermarkets are often open for longer hours so their displays receive more direct light.  However, it can also happen at home if you store your potatoes out in the open where they are exposed to light.

The green color on the potato is chlorophyll developing in the skin and along with this change, increased quantities solanin is also formed.  Solanin is part of the flavoring complex that gives the potato its taste.  This is concentrated close to the potatoes surface and is easily removed when peeled.  Only if the potato has prolonged exposure to light will the bitter taste and color penetrate deeper into the potato.

We recommend that you don’t eat the green part of the potato because of its bitter taste.  Just peel away the green sections before preparing the potatoes and serving to your guests.

Posted in Consumer, Q & A

Q&A: Who Invented Hash Browns?

Monday, January 25th, 2010

Q: Who invented hash browns? I have a theory…When my wife and I have steak and cook too many baked potatoes, she refrigerates them overnight, grates them the next morning, and makes very, very good hash browns.   Nothing added–just the old baked potatoes fried in a cast iron pan.  I heard my late father speak of staying in hotels (he was born in 1902) and the fabulous breakfasts they would have.  I’ve wondered for years if during rough times, the big hotels possibly saved the leftover baked potatoes from the night before and made hash browns out of them like she and I do now.  I really don’t recall if someone suggested this to me, if I sublimely recall the old folks mentioning it, or if I dreamed it up.  I doubt that I will run into anyone who worked in an old hotel in my neighborhood, but will ask any old timers I might run into, and if you know any older hoteliers, please ask them.

A: My thoughts initially were that the Swedish Roesti is the source for the modern hash browns sold in QSR.  According to the James Beard book Menu Mystique the first recipe for Rosti was found in Switzerland in 1598.  In the US in early foodservice establishments fried potatoes or home fries appear in hotels, resorts (such as Fred Harvey) and of course the Railroad dining cars.  Hash Browns offer the processor of pre-peeled potatoes a ready outlet for using slivers, side cuts, and short pieces which are screened out of or otherwise removed from French fry cuts.  So, it is logical that the frozen hashed brown potato came out of the first French fries which were produced for fast food locations or drive-ins during the early fifties.  Of course, shreds made from cooked whole potatoes can fry better than shreds made from under sized cuts in that they can be more consistent in size allowing for more uniform cooking.  The earliest notes I found on processed hash browns were 1956.

By far, the best explanation I have seen for the origin of hash browns is from this link.

Hash browns” (also called “hashed browns,” “hash brown potatoes” and “hashed brown potatoes”) are a popular breakfast dish, served today at fast food restaurants almost everywhere.  The term “hashed brown potatoes” was used by food author Maria Parloa (1843-1909) in 1888, “hash brown potatoes” is cited from 1895, “hash browns” is cited from 1911 (part of lunch counter slang), and “hashed browns” is cited from 1920. Hashed brown potatoes were a popular breakfast dish in New York City in the 1890s and were served in the finest hotels.

Hash brown potatoes are diced, mixed with shortening and chopped onions, and then fried to form a browned potato cake.  I think author Barry Popik has a good handle on the origins of this very popular dish.

Can you imagine going to a McDonald’s now and ordering the #1 meal deal for breakfast, an Egg Mc Muffin and not having it served with a hash brown patty?

Here are some of the creative things chefs are doing with Idaho potatoes for hash browns:

Recipes:

BLT Hash Browns

Breakfast Pastry

Crispy Southwest Home Fries With Fresh Fruit Salsa

Idaho Loaded Hash Browns

Idaho® Potato Hash Brown Coated Chicken Cutlets

Tomato and Onion Hash Browns

Potato/Vegetable Casserole Supreme

Stuffed Idaho® Potato Hashbrowns

Posted in Consumer, History, Q & A, Recipes

Q&A: Cost Conscious Wedding Reception

Friday, January 22nd, 2010

imageQ: I have a friend who needs some ideas on a cost conscious wedding reception, any potato ideas?

A: Funny you should ask, on www.fohboh.com I just read about a wedding coordinator in hotels who did a theme by using cities’ favorite foods.  Paula Smith said “My husband and I loved New Orleans so we did our menu with New Orleans in mind.  We did a station wedding, so everyone interacted.  We had jambalaya, crawfish ettouffee, and shrimp creole; we also had a turkey carving station for anyone who did not want to try something different (I can tell you there was leftover Turkey).  I have seen people do the mashed potato bar, which seems to be a huge hit, or a bananas foster station for after dinner with quite a show.”

Mashed potato bars make great sense; the potatoes are popular with nearly everyone and the protein or vegetables can be prepared in bulk and it can be either self-serve or prepared to order at an exhibition station.  Parfait, margarita or martini glasses work well to display the food with their clear sides, and can be either glass or plastic.  Here are some tips on toppings:

http://www.idahopotato.com/recipes/id-612/

Posted in Consumer, Q & A, Recipes

Using Idaho® Potatoes to Replace Pasta in Recipes

Thursday, January 7th, 2010

Q. Any suggestions for using potatoes to replace pasta in a recipe?

A. The use of slices of potatoes to replace the pasta has probably been around for a long time, but the first time I ever saw it was in a recipe that Wolfgang Puck did. It blew me away. Here is a shot of that recipe:


Idaho Potato Lasagna with Tomatoes, Mushrooms and Herb Sauce

And, while it is similar in some of the ingredients, look how different this version using the potatoes sliced lengthwise and served with balsamic vinegar appears:


Mushroom and Idaho Potato Lasagna

Posted in Cooking Potatoes, Foodservice, Q & A

Q&A: Historical Potato Items

Wednesday, January 6th, 2010

Question: What kind of potatoes were served on menus back in the early 1900’s?

Answer: In many ways, the choices were very similar to what is appearing on the menus of hotels and family dining locations today.  Here is an example from the 1912 book The Potato by EH Grubb & WS Guilford of the famous Brown Palace Hotel in Denver Colorado:

Potatoes, French Fried 15
Potatoes, Saratoga Chips 20
Potatoes, O’Brien 30
Potatoes, Hashed Brown 20
Potatoes, Au Gratin 25
Potatoes, German Fried 20
Potatoes, Baked 15
Potatoes, Julienne 25
Potatoes, Sauté 15
Potatoes, Parisienne 15
Potatoes, Lyonnaise 20
Potatoes, stewed in cream 25

By the way, those prices are in cents and not dollars.

One of the most famous restaurants’ recipes for potatoes comes from Delmonico’s of New York…Potatoes Anna.  The procedure was to cut very thin slices from across the largest potatoes, lay the slices in flat layers on a small plate, spread butter freely (I like that term) over the potatoes, then add another layer, and so on until the potatoes are about four inches high. Bake until the potatoes are tender (about one half hour) in a quick oven…note, no temperature given, but I would start at 350-375° F.  Here is some history on the restaurant, which originally opened in 1837. The restaurant has re-opened and now you can find potato side dishes for 8-12 dollars, not cents.

Posted in Uncategorized

Storing Mashed Idaho® Potatoes In The Refrigerator.

Tuesday, January 5th, 2010

Q: How long can mashed potatoes be stored in the fridge and still be safe to eat?

A: As long as they don’t turn dark from oxidation or sour from the dairy added, they should last about 2-3 days.

Posted in Consumer, Food Safety, Q & A

Q&A: Eyes of the Potatoes

Monday, January 4th, 2010

Question: My Grandmother told me that they eyes of the potatoes are poisonous and I shouldn’t eat them, is this true?

Answer: The answer to this question is short and very simple…no!  The eyes of the potatoes  are just the roots growing out of the potato and they are completely harmless. I went online and found a fun clip from the Rachel Ray show where she discussing what she learned from the Idaho Potato Board on this topic.  You might find this video fun and educational.

Posted in Cooking Potatoes, Food Safety, Nutrition, Q & A