Susan Selasky|Detroit Free Press Food Writer
QUESTION: What is the best potato to use in soups and stews so it won’t fall apart? — Deborah Dolsey, Detroit
ANSWER: Waxy potatoes or those called boiling potatoes stand up well in soups and stews. These have thin skin and are high in moisture and low in starch.
Potatoes that are low-starch and high-moisture hold together better. Yukon Gold potatoes are on the medium-starch side and will hold their shape in soups. Red potatoes fall into the low-starch category, as do smaller, newer potatoes. Fingerling potatoes will do well in soups, as will long white potatoes.
Idahos or russets, the general all-purpose kind of baking potatoes, are not great for soups because they are high in starch and low in moisture and have a mealy texture. In soups, they will soak up liquid and lose their shape. You can use them, however, to thicken the soup or in creamy soups.
When it comes to stews where there is not as much liquid, you can use almost any potato, including russet potato (see stew recipe below), if you like. The waxy and fingerling potato will also do well in stews.
QUESTION: Can you eat the skins of sweet potatoes? — Anita Tepper, Southfield
ANSWER: Although the skins of sweet potatoes tend to be more fibrous, they are edible. Sweet potatoes have amazing nutrition qualities, some of which are also found in the skin. They are loaded with vitamins A and C and beta carotene as well as folate and calcium.
Sweet potato skins are thinner than those of white-fleshed baking potatoes. Some people find it unappealing, but it’s perfectly fine to eat the skin of a baked sweet potato.
And when you eat that sweet potato with the skin, the potato’s glycemic index is lower while it provides more nutrients, according to the North Carolina SweetPotato Commission.
Sweet potatoes take some time to bake. Preheat the oven to 400 and set the potatoes on a foil-lined, sided baking sheet. Pierce them all over with a fork and bake for 40-50 minutes or until fork tender.
And go ahead and add a little butter to the potatoes. Because vitamin A is a fat-soluble vitamin, it needs a little fat for maximum vitamin absorption, the commission says.
Have a question? Contact Susan M. Selasky noon-3 p.m. Thursdays at 313-222-6432 or e-mail sselasky@freepress.com. Follow her @SusanMariecooks on Twitter.
Basic Beef Stew with Potatoes, Carrots and Peas
Serves: 8 / Preparation time: 30 minutes / Total time: 3 hours, 30 minutes
This recipe is about as basic as a beef stew can get. The wine helps tenderize the beef as well as add flavor; pick a full-bodied wine such as cabernet sauvignon, Cotes du Rhone, zinfandel, shiraz or Barolo. The stew also can be cooked on the stove.
3 pounds beef chuck, cut into 1½-inch cubes
1 teaspoon salt
½ teaspoon freshly ground pepper
3 tablespoons vegetable oil, divided
2 large onions, chopped (about 2 cups)
3 cloves garlic, peeled, minced
3 tablespoons flour
1 cup red wine
1 can (14½ ounces) beef broth
2 bay leaves
1 teaspoon dried thyme
4 carrots, peeled, cut into ½-inch-thick slices
4 russet potatoes, peeled, cut into ½-inch-thick slices
1 cup frozen peas
¼ cup minced fresh parsley
Preheat the oven to 300 degrees. Season the meat with salt and pepper. Heat 2 tablespoons of the oil in a Dutch oven over medium-high heat; add half of the meat. Cook, turning, until browned on all sides, about 5 minutes. Transfer to a large plate. Repeat with remaining meat, adding additional oil if necessary.
Add the onions to Dutch oven; cook, stirring, until almost softened, 4-5 minutes. Reduce the heat to medium. Add garlic; cook, stirring, 30 seconds. Stir in the flour; cook, stirring, until lightly colored, 1-2 minutes. Stir in wine, scraping up any browned bits.
Add the beef broth, bay leaves and thyme; heat mixture to a simmer. Add browned meat and any juices; heat to a simmer. Cover, place in the oven and cook until meat is nearly tender, 2-2½ hours.
Add the carrots and potatoes; return to oven. Cook until vegetables are tender, 30-45 minutes. Stir in frozen peas; cook 5 minutes. Stir in parsley just before serving.
From and tested by the Chicago Tribune.
511 calories (47% from fat), 27 grams fat (9 grams sat. fat), 29 grams carbohydrates, 37 grams protein, 625 mg sodium, 105 mg cholesterol, 4 grams fiber.
