Potatoes may be the most modest vegetable from the garden. They have been cultivated for more than 5,000 years and are grown in many countries worldwide. Although versatile, some varieties of potatoes are better suited for certain preparations than others. Starchy varieties, such as russet, purple or blue potatoes become fluffy when cooked and are great for baking or French fries (tune in below!).
HOW TO BUY
Select firm potatoes with no soft or dark spots, cuts or wrinkles. Avoid any that look a little green or have started to sprout. It’s also a good idea to buy individual potatoes versus a bag of them so you can inspect each one.
HOW TO STORE
Keep potatoes in a cool, dry and dark place with good air circulation away from sunlight. Do not refrigerate them; their high starch content will begin to turn to sugar. New potatoes have a much shorter shelf life than mature varieties so use within a few days of purchase. Mature potatoes can last up to two months when stored properly, however, check them regularly to remove any that have spoiled or sprouted; one rotten potato can spoil a bagful.
HOW TO PREPARE
Wait to wash potatoes until you are ready to cook them. Scrub thoroughly with a stiff brush under cold running water. Remove any sprout buds, dark spots or any flesh tinged with green, as it will taste bitter. Peel or leave skin on according to the recipe.
What are your favorite potato recipes you have in your recipe repertoire?
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