Selecting
When selecting potatoes of any kind or size should be firm, relatively smooth, clean, reasonably well shaped. They should not be badly cut, bruised, wilted, sprouted or have a green tinge to them. Size does not affect quality and is a matter of personal choice.
Popular Potatoe Varieties
| Variety | Color | Flesh Color | Characteristics |
Purple |
Purple |
Purple |
Nutty flavor, highest quantity available in fat |
Red |
Red |
White |
Firm, smooth and moist |
Russet |
Brown |
White |
Most commonly used in North America, medium starch |
White |
Tan |
White |
Can be used in most potato recipe, medium starch |
Yellow |
Yellow |
Yellow |
Dense, creamy, generally available |
Storing
Store potatoes in a cool, dry and dark area for several months. To avoid greening on the skin of the potatoes keep away from sunlight or artificial light; green potatoes will taste bitter and consuming large amounts may cause illness.Preparation
Potatoes can be prepared in many different ways including fried, baked, microwaved and boiled. They can just be mashed, put in stews, soups, salads and simply baked with butter, sour cream, salt and pepper on top after baking. Always wash and scrub potatoes skin before use.
Nutrition Information
Potato, raw, with peel Nutritional value per 100 g (3.5 oz) |
||||||||||||||||||||||||||||||||||
Energy 80 kcal 320 kJ |
||||||||||||||||||||||||||||||||||
|
||||||||||||||||||||||||||||||||||
Percentages are relative to US |
||||||||||||||||||||||||||||||||||