24
Potatoes
Introduction
To Cooking
Considered by most botanists to be a native of the Peruvian-Bolivian
Andes, the potato is one of the main food crops of the world. The most
common ways of cooking potatoes are boiling, frying and baking. They
are frequently served whole, mashed as a cooked vegetable, or cut up as
French fries. Easily digested, potatoes also have a high nutritional value.
A potato is about 78 percent water and about 18 percent starch
(carbohydrates). The rest is protein, minerals, and about 0.1 percent
fat. Potatoes contain many vitamins, including vitamin C, riboflavin,
thiamin, and niacin. Among the many minerals found in potatoes are
calcium, potassium, phosphorus, and magnesium. Because they are
notably lacking in sodium, potatoes are sometimes suggested for inclusion
in low-sodium diets.
For potatoes cooked in their skin, choose
potatoes of even size. Wash them well, do not
add any salt. If desired, add a pinch of caraway
seeds. If cracking of the skin is desired, cool
pressure cooker under cold water immediately
after cooking. To prevent cracking of skin use
Natural Release Method, see page 10.
When cooking whole potatoes place a
minimum of 1 cup water in pressure cooker.
Sizes 8 liter and larger use 2 cups. Insert the
trivet (perforated stainless steel disk included in
all units except the Pressure Frypans and 4 liter
Risotto Cooker) into the pressure cooker and lay
the potatoes on top. The amount of potatoes will
not increase or decrease cooking times.
