In Season Potatoes

In Season Potatoes

I don’t know what’s more comforting than potatoes. A staple food in many parts of the world, potatoes are an integral part of much of the world’s food supply. Potatoes are the world’s fourth-largest food crop after maize, wheat, and rice.

There are currently over 1,000 different types of potatoes.

White Potatoes: These all-purpose potatoes are moderately starchy with a dense, creamy texture and can be roasted, baked, boiled, or steamed.

Russet Potatoes: Starchy and fluffy, these potatoes are ideal for mashing and baking, as well as French fries and latkes.

Fingerling Potatoes: Small, knobby fingerlings have thin, delicate skin that doesn’t need to be peeled. Their firm texture stands up to roasting, boiling, and pan-frying.

Baby Potatoes: Also known as new potatoes, these tiny potatoes come in a rainbow of colors (another reason to leave the skin on). They are best cooked whole and boiled, steamed, or roasted.

Gold Potatoes: These thin-skinned potatoes (also called yellow potatoes) are beloved for their buttery flesh. They’re fluffy enough to be smashed yet firm enough to be used in soup or stew.

Red Potatoes: Ruby skin gives these potatoes visual appeal, and their firm and waxy texture means they soak up flavor without turning too soft. They are ideal for salads and gratins.

Look for potatoes without any bruises, cuts, wrinkles, or soft spots, which can all be signs of age or poor handling. If they smell like soil, that’s typically an indication of freshness. While fresh is best, potatoes keep for quite some time. Store them in a spot that’s cool, dark, and dry. If eyes sprout, simply cut them off and use the potatoes as normal. Potatoes provide vitamins C and B6, plus iron and potassium. While the whole potato contains fiber, you will get an extra boost if you leave the skin on.

“Work With What You Got!”

©Tiny New York Kitchen © 2019 All Rights Reserved

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