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.
Root to Fruit
- 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.