Why Canned Potatoes Are Totally Underrated, According To Antonia Lofaso (2024)
brian udall
·2 min read
When you think of canned foods, corn or beans might be what springs to mind. But, the canned food aisle is huge, and we were wondering what we might be missing out on. That's why when Tasting Table had a chance to sit down with celebrity chef and restaurateur Antonia Lofaso at the 2023 New York Food and Wine Fest, we knew we had to ask: what's the most underrated canned food item?
Believe it or not, Lofaso said canned potatoes. She first discovered them when a friend of hers included them in an egg dish. When Lofaso asked how she got the potatoes to cook so perfectly, her friend sheepishly admitted they came from a can. Lofaso has been a big fan ever since. She explained, "They're perfectly cooked, there is no water on them, they're perfectly seasoned, and they mix in so well." She went on to add, "You can fry them right out of the can. They're so good."
Canned potatoes are partially cooked before being stored in water. You can buy them whole, sliced, or diced, which makes them nice and versatile. Canned potatoes are going to be a little softer than raw potatoes since they've been soaking in the canning water, but that will often work in their favor.
Antonia Lofaso likes to use canned potatoes when she's making breakfast tacos with chorizo and eggs. The convenience of having them on hand is great, but the texture and flavor also work really well with the dish. There are lots of recipes to choose from, though. If you're looking to add some body to a soup or stew, canned potatoes are an excellent choice. Importantly, they won't lose their texture or fall apart in the soup.
Canned potatoes are as easy to use as a raw potato. If you want them crispier, dry them off with a paper towel before cooking. Use them in mashed potatoes, potato salad, or as a side dish. You can get great results by frying them in a skillet. All you have to do is open the can, drain the liquid, toss the potatoes in some seasoning, and throw them on the stove.
She explained, "They're perfectly cooked, there is no water on them, they're perfectly seasoned, and they mix in so well." She went on to add, "You can fry them right out of the can.
The best canned potatoes are soft, silky, and ready to be used in a variety of canned potato recipes, no boiling necessary. They're cheap and they're convenient and, no, I've never personally used potatoes in a can in my kitchen (no shade), but I appreciate their utility—as long as you buy the good ones.
1. Del Monte. Del Monte makes some of the best-quality canned potatoes in stores. One of the reasons this brand tops this list is its long-running relationship with family farms in the U.S., which provide fresh non-GMO potatoes.
Ethylenediaminetetraacetic acid (EDTA) is the additive that might be used as a sequestrant to maintain the whiteness of canned potatoes. It forms complexes with metal ions, preventing them from participating in chemical reactions that might result in discoloration.
The short answer is that yes, canned potatoes should be cooked before you eat them. Canned potatoes are only partially cooked before the canning process, and it's important to fully cook potatoes, canned or otherwise, before consumption to prevent digestive irritation.
If you're concerned about the sodium content or preservatives in canned potatoes, consider rinsing them under cold water before use, which helps remove some of the salt content and any excess additives.
Nevertheless, even disregarding their pre-prepped status, canned potatoes boast a significant advantage in terms of shelf life. According to the U.S. Department of Agriculture, unopened cans remain edible for up to five years, far outlasting a bag of fresh potatoes.
Eating too many potatoes, especially deep-fried or laden with added fat and salt, can cause side effects such as raised blood sugar and blood pressure, despite potatoes being a good source of vitamins, minerals, and fiber.
All potatoes can fit into a healthy diet, but purple potatoes, red potatoes, and sweet potatoes—which are often grouped with potatoes—stand out due to their high amounts of protective plant compounds and essential nutrients.
But don't forget about canned peaches, pears, pineapples and more! You may not know that many canned fruits like peaches are picked at peak ripeness and go from field to can in a matter of hours. This means they ripen to their full nutrition and flavor on the plant before making it to your grocery store.
Yes, you can fry canned sliced potatoes without draining them. The liquid in the can actually helps to create a crispy texture while frying. However, some people prefer to drain the liquid to reduce splattering in the pan.
It couldn't be easier or quicker – heat canned potatoes in milk for just 1 minute then smash! Serve just with butter or different flavor twists, such as: rosemary-garlic; Cheddar-jalapeno; sour cream-bacon; pesto-Parmesan.
This process, which is called oxidation, happens because potatoes are a naturally starchy vegetable. And when exposed to oxygen, starches turn gray, brown, or even black. An oxidized potato is completely safe to eat. The process doesn't affect the flavor or texture of the vegetable.
Potatoes need to be firm enough that they do not become mushy when placed into the jars. There needs to be space between the potato pieces so that water can circulate around the potato pieces while they are being processed.
In certain circ*mstances where fresh produce is not readily available, such as during emergencies, camping trips, or in remote locations, canned potatoes can serve as a reliable alternative to fresh potatoes.
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