Fruit and Vegetable Guide
Description: These tubers come in three main types: baking potatoes, the most starchy, which become dry and fluffy when cooked; boiling potatoes, the least starchy; and
Selection: Choose smooth, firm potatoes with no mold, soft spots, sprouting, or green color.
Storage and handling: Store in a well-ventilated place away from apples or onions. New potatoes keep for only a week, but other types keep several weeks. Avoid sunlight, which causes potatoes to turn green. Before cooking, scrub potatoes with a brush in cold water or peel with a vegetable peeler and rinse.
Preparation: Boil chopped potatoes about 15 minutes. If desired, mash potatoes after draining well. Bake whole starchy potatoes at 400-450F / 200-230C, 45 minutes or longer. Microwave new or boiling potatoes in covered dish with 1⁄4 cup water, 8-12 minutes. Microwave<> whole baking potatoes, pierced with a fork, 4-6 minutes for 1 potato.
Serving suggestions: Mix leftover mashed potatoes with a beaten egg and fry for potato pancakes. Try oven-roasted fries instead of french fries (SIS, p. 255). Use in soups (SIS, p. 236).
Nutrients (when baked with skin): Vitamins B6 and C, thiamin, niacin, folate; iron, potassium; fiber.
1 lb raw = 3 cups sliced or chopped
© 2011 Mennonite Central Committee