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To Prepare Potatoes for Cooking and Serving New potatoes need only rinsing before cooking in skins. Start all boiled potatoes in boiling water, dry by cooking a minute after draining; do not cover after draining. Potatoes may also be washed, peeled and cooked whole, sliced, cubed, diced, or cut into balls with a melon baller. Potatoes are often put through a rice and served mashed. Sweet potatoes are most often served candied. Matching Potatoes to Preparation and Use Determining the right potato for the right use is based on the starch content. In general, old potatoes ( potatoes held from the previous years crop) have more starch. These potatoes and high starch potatoes like the russet Burbank and Idaho are best used in potato salads, french fries, mashed, and potato pancakes. Here is a quick outline for use High Starch - Burbank and Idaho Russet - Have a dry and mealy quality that keeps them light and fluffy when baked. These varieties are also good for french fries and mashed potatoes. Medium Starch - Maine potatoes and katahdins - good for boiling, roasting and mashing. Low Starch - red round and new potatoes - good steamed or boiled with skins on or sliced for salads. Test for doneness Squeeze a baked potato to test for softness. Test boiling potatoes with a fork for tenderness, taste a potato ball or cube or dice; judge a fried or French fried potato by rich golden color.
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