Spring has sprung! And with the arrival of warmer temperatures, we can engage in our annual re-welcoming of all things carrot, asparagus, pea and rhubarb. First up? Carrot C…
In Season Now: Potatoes
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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!).
Waxy varieties, such as red, white and yellow potatoes are best for boiling or roasting. Small new potatoes, a waxy variety harvested before they reach maturity, have a low starch content ideal for simple preparations like steaming or roasting whole. We love transforming this versatile root veggie into comforting favorites, including Loaded Baked Potato Soup, Cheesy Leftover Mashed Potato Pancakes, Homemade Barbecue Potato Chips, Chorizo and Cheddar Potato Skins, Homemade Gnocchi and Spanish Tortillas. Read on for tips on how to buy, store and prepare this seasonal produce!
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.
Find inspiration for cooking with this seasonal produce with potato recipes from around the web:
- Inspired by Charm – Oven Fries
- Lexi’s Clean Kitchen – Potato Pesto Breakfast Skillet
- A Treat’s Affair – Twice Baked Cheese and Bacon Mashed Potato Casserole
- Two Peas & Their Pod – Mustard Crusted Potatoes
- Simply Recipes – Classic Potato Salad
- Just a Taste – The Best Secret Ingredient Mashed Potatoes (pictured above)
What are your favorite potato recipes you have in your recipe repertoire?