Did you know that potatoes are America’s most popular vegetable? Great roasted, steamed, grilled and of course baked. Often paired with sour cream and butter but, on their own a potato is low in calories and has lots of nutrients. High in potassium and vitamin C. Here’s a few tricks and hacks I came across years ago. Glad to share them with all of you.
Storing potatoes:
- Best way to store potatoes is in a cool, dark and well ventilated place. Don’t expose them to direct sunlight. This turns them green and bitter. Cut and scrape away any green spots and sprouts. Suggested not to put in the fridge for long periods of time.
Some varieties of Potatoes:
- Russet, best for baking, boiling, frying, baked French fries
- Red Skin, best for frying, potato salad and roasting
- Yukon Gold, best for mashed potatoes, soups and chowders
- New White, best for roasting, mashed, boiling
- Fingerling, best for boiling, baking, roasting, salads
