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2.3 Varietal Difference Potato and Apple Recipes

Objectives

  • Identify the characteristic differences in several varieties of potatoes and apples.
  • Prepare some varieties of potatoes and apples by different methods to illustrate uses for which each variety is best suited.

Prepare the assigned variety of potatoes according to the following directions.

Baked Potato

Heat oven to 425°F. Scrub potato. Bake on oven rack. After 20 minutes of baking, pierce each potato with a fork. Bake until potatoes feel soft when pressed with fingers, approximately 45 minutes total. Roll the potato gently with your hands; then cut a cross in the top with a knife and push in the ends and sides of the potato to fluff before serving.

 

Boiled Potatoes

Wash, peel, and cut 2–3 medium potatoes into even thin slices. In a medium saucepan, add the potatoes to enough water to cover the potatoes and ½ tsp. salt. Bring the potatoes to a simmer and then cook until tender, 15–25 minutes; then drain. Cover the potatoes in the saucepan with a lid; just monitor the cooking, so the water doesn’t boil over.

 

Mashed Potatoes

Ingredients

  • 2 medium potatoes
  • 1 Tablespoon butter
  • dash salt
  • 3–4 tbsp hot milk OR
    3–4 tbsp reserved cooked liquid and 1 tbsp nonfat dry milk

Instructions

Wash, peel, and cut 2–3 medium potatoes into even thin slices. In a medium saucepan, add the potatoes to enough water to cover the potatoes and ½ tsp. salt.

Bring the potatoes to a simmer and then cook until tender, 15–25 minutes; then drain. The potatoes will cook faster if the saucepan is covered with a lid; just monitor the cooking, so the water doesn’t boil over.

After draining, mash the potatoes until smooth. Add the butter and salt to taste. Gradually mix in milk with a potato masher until light and fluffy.

 

Microwave Baked Potato

Scrub medium-sized potato and dry; pierce with a fork in several places. Microwave for 3 to 5 minutes until the potato feels soft when pressed with fingers, following specific microwave oven directions for power and time. Let the potato stand for 5 minutes, then cut a cross in the top with a knife and push in the ends and sides of the potato to fluff before serving.

 

Instant Mashed Potatoes

Prepare two servings of potatoes according to the package directions.

 

Sensory Evaluation of Potatoes

Type  Variety  Characteristics Sensory Observations Best Uses
Waxy Baked:

Mashed:

Boiled:

Microwaved:
Mealy Baked:

Mashed:

Boiled:

Microwaved:
All-purpose Baked:

Mashed:

Boiled:

Microwaved:

Prepare the assigned variety of apples according to the following directions.

 

Apple Crisp (Think Apple Pie)

Ingredients

  • 2 medium apples (or ~2 cups peeled and sliced)
  • 1 Tablespoon sugar
  • 1 teaspoon cornstarch
  • 2 Tablespoons quick oatmeal
  • 2 Tablespoons oat flour
  • 2 Tablespoons brown sugar
  • 1 Tablespoon butter

Instructions

Wash and peel 2 apples (depending on size). Remove the core and cut the apples into 1/4-inch thick slices. Mix the sugar and cornstarch together, and then mix the sugar and cornstarch with the apple slices. Put the coated apples into a one-pint baking dish and pack down slightly.

Mix together oatmeal, oat flour, and brown sugar. Cut in the butter with a pastry blender or a fork to form crumbles. Sprinkle the mixture over the top of the apples.

Without a lid, bake in the oven at 350°F for 40 minutes. Let cool for 10–15 minutes and serve.

Boiled Apple Slices (Think Applesauce)

Ingredients

  • 2 medium apples
  • 2 cups water
  • 2 Tablespoons sugar

Instructions

Wash, peel, quarter, and core apple. Slice into ¼-inch slices. Boil gently in water in a covered saucepan until tender, approximately 8 minutes. Add sugar and continue to cook until apple slices are translucent, approximately 4 minutes more. Add more water if necessary.

Raw/Fresh Slices

Wash, core, and slice 2 apples. Serve for sensory evaluation.

 

Sensory Evaluation of Apples

Variety Characteristic (Flavor & Texture) Sensory Observations Best Uses
Granny Smith Baked:

Boiled:

Fresh:
Golden Delicious Baked:

Boiled:

Fresh:
Red Delicious Baked:

Boiled:

Fresh:
Gala Baked:

Boiled:

Fresh:
Honeycrisp Baked:

Boiled:

Fresh:
Pink Lady Bake:

Boiled:

Fresh:

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Food Preparation Lab Manual for FSHN 1150 Copyright © 2025 by Iowa State University Department of Food Science and Human Nutrition is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License, except where otherwise noted.

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