At the market select loose potatoes that are well formed, smooth, firm, with eyes and no discoloration, cracks, bruises or soft spots. Avoid green potatoes. They have been exposed to light and have a bitter taste.
Classic long, brownish potatoes are best for baking or roasting
Rounded or long white potatoes are good for boiling and baking or roasting
Small red potatoes are ideal for boiling
Baby new potatoes are best boiled or steamed.
Do not wash your potato before storing. Washing speeds decay. Store potatoes in a dry, dark, cool place. Do not refrigerate.
According the experts in Idaho, it is best to pierce a potato with fork several times instead of wrapping it in foil to bake.
A baked potato heaped with butter and sour cream is fattening and boring. Try these creative and healthy toppings to jazz up a baked potato.
With the addition of a few simple herbs and spices, you change their personality to pair with any ethnic menu. Simply make your mashed potato recipe and just before serving, try one of these:
To save time, keep a bag of frozen hash browns on hand at all times. Whenever a recipe calls for a potato (for thickening), use 1 cup of the hash browns as a substitute.
Add a slice of raw potato to soak up the extra saltiness. (also works with gravy, soups, stews, and other cooked dishes)
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