Potatoes are loaded with vitamin C and potassium.
Shop and Save
- Choose clean, smooth, firm potatoes with no cuts, bruises, sprouts or green skin.
- Potatoes are available year round. For best quality, buy the amount you can use within a few weeks.
- Potatoes are also available frozen, canned and dehydrated.
For best results, match the type of potato with the suggested ways of cooking them.
Russet: bake, mash, roast
White: all ways
Yellow: all ways
New, Petite: (any potato harvested young) boil, steam, roast
Red: boil, steam, roast, salads, soups, stews
Fingerling: bake, steam, roast
Store Well Waste Less
- Potatoes keep best where it is dark, cool and well ventilated.
- Store in a cabinet or drawer so light will not cause the skin to turn green and bitter. Avoid storing under the sink or near appliances that get hot.
- Store in a cool place but not in the refrigerator. Temperatures below 45 degrees F can change flavor and texture.
- Store in a paper bag or a plastic bag with holes that allow air flow.
- Scrub potatoes under running water just before cooking.
- If potatoes turn green or sprout but are firm, they are safe to eat. Cut those parts away before cooking.
- Put raw cut potatoes in a bowl of cold water with a splash of vinegar or lemon juice to keep them from turning brown.
When kids help make healthy food, they are more likely to try it. Show kids how to:
- scrub potatoes under running water.
- choose their own potato toppings for a quick meal.