Potatoes are neither the fruit nor the root of the potato plant.Potatoes are a portion of the underground stem,which grows slightly above the roots.Potatoes may be round,oval, oblong, irregular, or even kidney shaped.

Depending on the variety, they range in colour from lightish brown through purple, with the interior white to light yellow. New potatoes are not a special type of potato.They are young tubers gathered before the crop is mature.New potatoes are small,with delicate translucent skin.They have a high moisture content,resulting in a waxy texture.These potatoes will only keep about a week. Matching potatoes to preparation methods. Potatoes have numerous uses in the kitchen,but some varieties are better suited for certain preparations.The matching of the potato and the preparation method is based on starch content.In general potatoes which have a high starch content are best used for potato pancakes, stews, mashed potatoes and French fries.High starch varieties have a mealier texture that is dry, which keeps them light and fluffy. They are also called mealy potatoes. The low starch potatoes are called waxy and are ideally suited to be steamed or boiled in their skins. The cells of the waxy potatoes are more cohesive than the cells of the mealy ones, which is why they hold together when cooked. The mealy potato cells tend to separate from each other , and the potato tends to lose form when cooked.That is why these potatoes are best for purees.However when overheated or overworked the starch can react negatively. Once the potatoes have been pureed, many of the cells are unprotected and when strongly heated they would liberate starch and the granules stick to each other; The fluffy structure gives way to paste.This is why the mixing of butter or milk must be done at low heat ,preferably in a bainmarie. -Potatoes can only be eaten cooked.While peeling remember to remove all eyes and to prevent them from turning black on exposure to air put them in water. -Boiled potatoes are generally started in cold water. -Potatoes are not normally cooled in cold water. -Potatoes to be cooked in minimal water so as to reduce nutrient loss.