Potato

• Use potatoes to create creamy and comforting mashed potatoes, perfect as a side dish for roasted meats or as a base for shepherd's pie. Achieve a smooth and lump-free texture by using a potato ricer or masher, and enhance the flavor with butter, cream, and your favorite herbs.
• Roast potatoes with herbs like rosemary and thyme for a crispy and flavorful side dish. Toss them with olive oil, salt, pepper, and your preferred herbs before roasting at a high temperature for golden brown perfection.
• Fry potatoes to make crispy and golden French fries, a classic side dish enjoyed worldwide. Cut potatoes into even strips, soak them in cold water, and then double-fry them for the ultimate crispy texture.
• Incorporate potatoes into hearty stews and soups for added body and flavor. Dice potatoes and add them to your favorite stew recipes, allowing them to simmer until tender and infused with the flavors of the broth and other ingredients.
• Bake potatoes whole for a simple and satisfying meal. Top with your favorite toppings like sour cream, cheese, chili, or steamed vegetables for a customizable and delicious dish.
• Create homemade potato chips by thinly slicing potatoes and frying or baking them until crispy. Experiment with different seasonings like salt, pepper, paprika, or garlic powder to create your own unique flavor combinations.

• Good source of vitamin C, an antioxidant that supports immune function.
• Rich in potassium, an electrolyte important for heart health and blood pressure regulation.
• Contains dietary fiber, promoting healthy digestion and gut health.
• Provides complex carbohydrates for sustained energy.
• Offers resistant starch, which may improve blood sugar control.
• Can contribute to feelings of fullness, aiding in weight management.

Store potatoes in a cool, dark, and dry place, ideally between 45-50°F (7-10°C). A well-ventilated pantry or basement is suitable. Avoid storing them near onions, as they release gases that can cause potatoes to spoil faster. Do not refrigerate raw potatoes, as this can convert the starch to sugar and affect the flavor and texture when cooked. If potatoes begin to sprout, remove the sprouts before cooking. Discard potatoes that are green or have a bitter taste, as they may contain solanine, a toxic compound.