Potatoes are a staple food across the world. First cultivated in the Andean Highlands of western South America sometime around 5,000 to 8,000 BC, it’s possible ancient Incas may have been cultivating and eating potatoes for 10,000 years before potatoes spread to Europe and rapidly throughout the rest of the world. There are 5,000 or more varieties of potatoes, many heirlooms from the Andean Highlands, with others developed as the potato made its way across the world. The potato was even the first vegetable grown in space!

Potatoes are rich in starch, an energy packed carbohydrate. They are a good source of fiber, potassium, vitamin C, and contain a wide range of other vitamins and minerals. Potatoes with different colors of skin or flesh like red or purple are generally higher in folate and antioxidants.

Buying & Storing

Potatoes come in many shapes and colors. When buying any shape or color, look for firm flesh that is free of any mushy, or rotten smelling spots. Potatoes should not have wrinkly skin or feel overly flexible. Some potatoes may have peeling, thin or naturally mottled skin which is normal for those varieties. Any potato variety should be well washed before using. Scrub the outside of the potatoes with a stiff-bristled vegetable brush or a scouring pad (rough side of a sponge) and rinse under cold running water. Remove any bad, soft, green spots, or small sprouted potato “eyes”. If you recipe calls for it, peel the potatoes. Many recipes can be adapted to use peeled or unpeeled potatoes. The peel contains a large concentration of potato’s nutrients.

Potatoes will last the longest stored in a cool, dark place and unwashed. Ideally, they should be stored somewhere that has a cold temperature of about 50°F and 90-95% humidity. Do not store potatoes with other vegetables or fruits that produce a log of ethylene gas like onions, bananas, or apples. Potatoes can be frozen or dehydrated in several forms. Blanch potatoes in boiling water for 1 minute. Remove from the water and rinse under cold water or put in an ice bath to stop cooking. Allow to dry then pack into containers or bags, label and freeze for up to 1 year or dehydrate complete and store in an air-tight container for up to 1 year. Mashed potatoes can be spread thinly and dehydrated completely to make potato flakes, a form of instant mashed potatoes.

Cooking

Microwave – Pierce the skin with a fork all over, place on a paper towel in the microwave, and cook on high until tender. Cooking times will vary. Start with 3-4 minutes, carefully flip the hot potato, and continue an additional 3 minutes of cooking time.

Bake/Roast – Pierce the skin with a fork all over. Coat lightly with oil, salt, and seasonings. Place directly on a rack or on a baking sheet in the center of an oven. Bake at 350° F for about 1 hour until centers are soft. Place halved potatoes on a rimmed baking sheet, sprinkle with salt, oil and seasonings, and roast at 350° F for 45 minutes or 400° F for 30 minutes. 

Boil/Mash – Peel and cut into quarters. Place in a pot and completely cover with cold water. Bring to a gentle boil and cook until tender, 20-40 minutes. After 15 minutes, check every 5 minutes for potatoes that break apart easily with a fork. Chill to add to potato salad or mash with butter, salt, and milk for creamy mashed potatoes.

Fry – Cut into ¼-inch wide slices, soak in cold water for 10 minutes, rinse and dry completely. Fry at 325° F for 5 minutes. Drain on paper towels. Increase heat to 375° F and fry again until golden brown.

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