Magazine
Potato Basics
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.
Enjoy Potatoes
Recipes
Potato Pals
Cheesy Potato Soup
Mashed Potatoes
Kids Can!
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.