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COOKERY
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potatoes
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potatoes
Great recipe ideas with a classic ingredient
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60
in
ways
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The publisher wishes to thank Lim’s Arts and Living, and Sia Huat Pte Ltd for Other Marshall Cavendish Offi ces
the loan and use of their tableware. Marshall Cavendish Ltd. 119 Wardour Street, London W1F OUW, UK •
Marshall Cavendish Corporation. 99 White Plains Road, Tarrytown NY
Design: Tan Shiang Chin 10591-9001, USA • Marshall Cavendish International (Thailand) Co Ltd.
Photography: Jambu Studio 253 Asoke, 12th Flr, Sukhumvit 21 Road, Klongtoey Nua, Wattana, Bangkok
10110, Thailand • Marshall Cavendish (Malaysia) Sdn Bhd, Times Subang,
Copyright © 2005 Marshall Cavendish International (Asia) Private Limited Lot 46, Subang Hi-Tech Industrial Park, Batu Tiga, 40000 Shah Alam,
Selangor Darul Ehsan, Malaysia
Published by Marshall Cavendish Cuisine
An imprint of Marshall Cavendish International Marshall Cavendish is a trademark of Times Publishing Limited
1 New Industrial Road, Singapore 536196
National Library Board Singapore Cataloguing in Publication Data
All rights reserved Potatoes in 60 ways. – Singapore : Marshall Cavendish Cuisine, c2005.
p. cm.
No part of this publication may be reproduced, stored in a retrieval system ISBN : 981-261-221-1
or transmitted, in any form or by any means, electronic, mechanical, 1.Cookery (Potatoes) I. Title: Potatoes in sixty ways
photocopying, recording or otherwise, without the prior permission of TX803.P8
the copyright owner. Request for permission should be addressed to the 641.6521 -- dc21 SLS2005047779
Publisher, Marshall Cavendish International (Asia) Private Limited, 1 New
Industrial Road, Singapore 536196. Tel: (65) 6213 9300, Fax: (65) 6285 4871. Printed in Singapore by Times Graphic Pte Ltd
E-mail: [email protected]
Limits of Liability/Disclaimer of Warranty: The Author and Publisher of this
book have used their best efforts in preparing this book. The Publisher
makes no representation or warranties with respect to the contents of this
book and is not responsible for the outcome of any recipe in this book.
While the Publisher has reviewed each recipe carefully, the reader may not
always achieve the results desired due to variations in ingredients, cooking
temperatures and individual cooking abilities. The Publisher shall in no event
be liable for any loss of profi t or any other commercial damage, including
but not limited to special, incidental, consequential, or other damages.
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contents
>> introduction 7
salads 10
soups and appetisers 28
snacks 62
main dishes 94
glossary 138
weights and measures 144
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introduction
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Available in abundance and at a relatively low cost, potatoes or bruised surfaces, soft dark areas and discolouration.
are one of the most versatile foods available today. This Potatoes with green patches or sprouting should also be
is illustrated in the myriad ways the humble tuber is avoided as they contain a mildly toxic compound called
transformed into tasty dishes ranging from soups and salads solanine, which may lead to illness when consumed. Finally,
to pies and casseroles, in the recipes here. keep away from potatoes with a musty or mouldy smell as
Potatoes are a rich source of nutrients, containing this may be an indication of decay.
minerals, vitamins B and C as well as 2 percent protein. Potatoes should be stored in a cool, dry, dark and well-
As most of the nutrients lie just beneath their skins, it is ventilated place since high temperatures and exposure
advisable to cook and eat potatoes unpeeled, unless to sunlight encourage the growth of green patches
otherwise specifi ed in the recipes. To cook potatoes in and sprouting. Do not wash potatoes before storing as
their jackets, gently scrub and wash well before use. Where dampness increases the likelihood of decay. Store separately
peeling is preferred, use a vegetable peeler to keep the from strong-smelling fruits and vegetables, for example,
peelings as thin as possible. onions, as potatoes absorb odours easily, hence affecting
Regardless of variety, always look for potatoes that are their fl avour. Generally, potatoes with high starch and low
smooth, fi rm and fairly clean when making your purchase. moisture levels can be kept for up to several weeks if
Steer clear of potatoes with wrinkled or wilted skins, cut stored properly. Potatoes which contain a lot of moisture
7
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and very little starch are best consumed within a few days White and Yellow Potatoes
of purchase as they are likely to decay faster. White and yellow potatoes have thin, smooth and pale-
The wide variety of potatoes available commercially coloured skins. These potatoes have medium starch and
today is generally classifi ed according to skin colour, shape, moisture levels, and are therefore known as all-purpose
size and use. Major varieties available include russet, potatoes. Long white potatoes are oblong-shaped potatoes
white, yellow, purple, baby and red potatoes. Apart from with a medium starch level, suitable for pan-frying, mashing,
determining how perishable potatoes are, the amount of baking, steaming and roasting. Some all-purpose yellow
starch and moisture in potatoes also determine the texture potatoes include the Yukon Gold–potatoes which possess
of potatoes when cooked, and therefore the most suitable yellow fl esh and a rich fl avour, and the Yellow Finn potatoes,
cooking methods. yellow-fl eshed potatoes known for their buttery and
Potatoes with high levels of starch and little moisture creamy texture.
contain starch granules which absorb internal moisture,
then expand and burst as the potatoes cook. This results in Purple Potatoes
a fl oury texture when these potatoes are boiled, or a dry, Purple potatoes have smooth, purple-coloured skins, and
fl uffy texture when baked. Potatoes with medium starch and fl esh that ranges from purple to white colour. With their
moisture contents are considered as all-purpose potatoes medium starch level, purple potatoes are all-purpose
suitable for most kinds of potato dishes. Potatoes with low potatoes which have a nutty fl avour and add an interesting
starch and high moisture levels have a fi rm, waxy texture colour to mashed potato, salads and French fries.
when cooked. They are suitable for preparations such as
boiling, roasting and steaming, where the potato pieces are Baby Potatoes
required to hold their shape through the cooking process.
Baby potatoes, also known as new potatoes, are small
potatoes with fl aky, paper-thin skins. They contain little starch
Potato Varieties and Cooking Methods and a lot of moisture, which gives rise to their smooth,
The potato varieties listed here are by no means exhaustive, creamy texture when cooked. Baby potatoes are popular
given the hundreds of types of potatoes available today. The as they can be cooked and served whole. These potatoes
potatoes used in this book are also of the more common are extremely suitable for steaming, roasting and boiling.
varieties available to make sourcing of the ingredients Due to their very high moisture content, baby potatoes
easier. are more perishable than other potatoes and should be
consumed within a few days of purchase.
Russet Potatoes
Red Potatoes
These large, dusty-coloured potatoes are one of the most
Red potatoes have smooth red skins and pale yellow
common varieties available commercially. With their high
fl esh. These potatoes contain very little starch and a lot
starch and low moisture levels, russet potatoes are extremely
of moisture, which result in their fi rm and waxy texture
popular for making into French fries that are crisp on the
when cooked. As red potatoes hold their shape well after
outside and fl uffy on the inside, as well as baked potatoes.
cooking, they are great for preparing salads and casseroles,
Russet potatoes are also highly suitable for mashing and
dishes which require the boiling of potatoes.
puréeing as they achieve a fl oury texture when boiled. The
fl oury texture also allows mashed russet potatoes to bind
well with other fl ours to be made into breads and a type
of Italian potato pasta called gnocchi.
8 INTRODUCTION
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