About: The potato was first domesticated in modern-day southern Peru and Bolivia between 8000 and 5000 BC. Since then it has become a staple crop in many countries. There are about five thousand potato varieties worldwide, but some of the most popular types are: White, Fingerling, Adirondack Red, Adirondack Blue, Russet, Purple, and Yukon Gold Potatoes.
Nutritional Information: Very low in Saturated Fat, Cholesterol and Sodium. A good source of Vitamin C, Vitamin B6, Potassium and Manganese.
Storage: Do not refrigerate raw potatoes–this will make them darken and sweeten. Instead, keep in a loosely covered bag or bowl to allow for air circulation. Will last about 2-3 months if stored in a cool, dark area (45-55 degrees F). Do not store near onions.
Tips: To freeze, wash, peel, and boil until tender. Mash potatoes until cool, then place in covered airtight containers or freezer-bags.
Quick Fix: Parmesan-covered potato slices: Cut boiled potatoes into slices about 1/4-inch thick. Heat oil or butter in fry pan over medium-high heat. Add potato slices and seasonings. Sauté until hot and lightly browned, about 10 minutes. Sprinkle with grated cheese, then heat until slightly melted.
Recipes: Perfect Mashed Potatoes, Potato SaladRoasted Potatoes with Fresh Herbs, Creamy Potato Salad with Lemon, Grilled Potatoes, Yukon Gold & Sweet Potato Mash,
Purple Potato Fries
4 Medium Purple Potatoes 1 1/2 Tablespoon Olive Oil 1 Teaspoon Sea Salt
1 Teaspoon Black Pepper 1 Teaspoon Garlic Powder
1. Pre-heat oven to 400 degrees.
2. Wash potatoes with cold water.
3. Cut potatoes into fry-like shapes (length-wise).
4. Place on a cook sheet and coat in olive oil, sea salt, black pepper & garlic powder.
5. Bake potatoes for 20-25 minutes. For a little extra crisp, switch to broil on your oven and broil for 1-2 minutes (watch this so it doesn’t burn).