Potatoes

The humble potato – delicious and budget-friendly. Use our guide to make the most of this terrific tuber.

Do not wash until ready to use.
Store away from sunlight in a cool, dark, dry, well-ventilated place, in a bag with ventilation—mesh, paper, burlap, or perforated plastic.
Do not store near onions.

Freezing is not recommended. If you must, you can cook, mash, add 1 tablespoon white vinegar, and place in an airtight container.

Potato peels are full of nutrients. New potatoes with thin skin do not need to be peeled. Besides baked potatoes, try leaving the potato unpeeled when roasting, boiling, and frying.
Potato cooking water can be used to add flavor to yeast breads.

Greening potatoes should be peeled deeply or discarded, as the green can indicate natural toxins that are not destroyed by cooking.
Sprouts should be cut out before using potatoes.
Bruised or damaged potatoes can be salvaged by peeling away outer layers and removing rotting pieces with a paring knife.
If you’ve over salted a soup, cut a boiling potato into slices and add to the pot. Simmer for 5 to 10 minutes and remove the potato; it will have absorbed some of the salt.