Skin Color: red, white, yellow, purple, russet
Flesh Color: white, yellow, purple
Shape: round, oblong, fingerling
Russet potatoes are considered better for baking.
'New' potatoes are harvested before the skin has cured.
Pick potatoes that are about the same size, and that are firm, dry, and clean
This video offers tips about cutting potatoes.
Potatoes are always cooked. They can be eaten peeled or unpeeled; however, remove any green-tinged skin and flesh and cut out any sprouts or nubs. Potatoes are cooked whole, halved, shredded, cubed, or diced. Scrub potatoes under cold running water before preparing.
To Dice: Cut the peeled or unpeeled potato in half lengthwise and lay each half cut-side down on a cutting board. Make cuts up and down and side to side to create the desired sized dice.
Bake: Pierce unpeeled potato with a knife in several places and bake in a 400°F oven 45-60 minutes.
Microwave: Potatoes can be microwaved similar to baked potatoes. Pierce the unpeeled potato and microwave for 10 minutes, or until tender.
Roast: Heat oven to 450°F. Cut potatoes into similar-sized pieces. Toss in a pan with 1-2 tablespoons of oil, salt, pepper, and rosemary to taste. Spread cut potatoes in a single layer on a roasting pan. Bake for about 20 minutes, stirring occassionaly.
Boiled: Small red potatoes (“new potatoes”) can be boiled in salted water until easily pierced with a fork. Always start the potatoes in cold water, and bring to a boil (do not add potatoes to boiling water or the exterior cooks before the interior is done). Boiled potatoes can be eaten hot (whole or mashed), or cooled down quickly in cold water and used for potato salad.
Fry: Potatoes can be shredded in a food processor or by hand for hash browns. Heat a heavy-bottomed skillet with 1-2 tablespoons of oil and cover with a layer of shredded potatoes. Fry at medium heat for 10 minutes, then carefully flip with a spatula to fry the other side. Top with a lid to ensure all the potato shreds are cooked through.
Grill: Cut thick slices of potatoes, brush them with olive oil, and grill on low heat until tender. The exposed grilling surface should turn light brown, not black.
Potatoes do not like light or cold. Do not store potatoes in the refrigerator or anywhere that exposes them to light. The best place to store potatoes is in a dark cupboard in a brown paper bag. Use new or young potatoes within 2 weeks. Large storage potatoes that have thick skins can be stored for up to 1 month.
Potatoes can be frozen (whole or cut for French fries or hash browns) or canned.
Each American eats 112 pounds of potatoes a year according to the USDA.
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Serving Size |
1 Potato Medium Flesh and Skin Raw (2-1/4” to 3-1/4'dia) (213g) |
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Nutrients |
Amount |
% Daily Value |
|
Total Calories |
164 |
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Protein |
4g |
|
|
Carbohydrates |
37g |
13 |
|
Dietary Fiber |
5g |
19 |
|
Total Sugars |
2g |
|
|
Total Fat |
0g |
0 |
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Saturated Fat |
0g |
0 |
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Cholesterol |
0mg |
0 |
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Minerals |
|
|
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Calcium |
26mg |
3 |
|
Sodium |
13mg |
1 |
|
Iron |
2 mg |
9 |
|
|
|
|
|
Vitamins |
|
|
|
Vitamin A |
0 ug |
0 |
|
Vitamin C |
42 mg |
70 |
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Always keep fresh produce away from raw meat and raw meat juices to avoid cross-contamination.
Follow the safe food guidelines for all fresh produce.
Potatoes are in the nightshade family and are related to tomato, peppers, eggplant, and tomatillo.
Plant seed potatoes starting about 3 weeks before the average last frost date or when soil at
planting depth has warmed to 45°F. Do not plant into wet soil. It is important to plant early to take advantage of cool weather. Summer planting for a fall harvest is possible, especially with late-season varieties that store well. Time your planting so the potatoes are fully mature by the average first frost date.
Estimated yield per 10 feet row is 30 pounds.
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