In the Spotlight

Potato Recipes & Info

By Pam Aughe, R.D. / Photography By Carole Topalian | October 24, 2017
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Discover | Michigan is the 10th largest potato-producing state. A cool, moist climate with warm days and chilly nights is exactly what tubers need to flourish. Michigan is the nation’s leading producer of red-skin potatoes and potatoes for chip processing and, not surprisingly, leads the national average in potato chip consumption. 

Taste | Potatoes are divided into three major varieties: starchy, waxy and new. Each variety of potato will produce specific results for mashing, baking or boiling. A waxy red-skin potato holds its shape well for salads and casseroles. A starchy potato separates easily which makes the Russet potato great for mashing. What is exciting about potatoes is that they come in innumerable shapes and colors, such as the nutty-flavored purple potato and the buttery fingerling potato.

Fortify | Potatoes are a highly nutritious vegetable. The USDA recommends increasing foods like potatoes, because they contain essential vitamins and minerals. Potatoes are a great source of complex carbohydrates (the body’s primary source of energy), are rich in vitamin C and have a mere 110 calories without fat or sodium. With good-for-you fiber, potatoes fill people up, decrease the desire to snack between meals and lower cholesterol levels. 

Preserve | Potatoes store well for up to two weeks. Keep unwashed potatoes in a paper bag or cardboard box in a cool, dark and dry place with good ventilation. Keep onions away from potatoes, because together they produce a gas that spoils both vegetables. Potatoes are easy to prepare, but can quickly discolor when cut. Immerse cut potatoes in cold water until ready to use. 

Article from Edible WOW at http://ediblewow.ediblecommunities.com/recipes/potato-recipes-info
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