• Potatoes were domesticated an estimated 7,000-10,000 years ago in Peru, so have long been a staple of human diet.
• There are three general categories of potatoes; starchy, waxy and all-purpose for those in-between. Starchy potatoes are great for baking and frying while waxy potatoes hold their shape well in dishes like stews, soups, and potato salad. To check your potatoes, cut them in half, starchy potatoes will leave a creamy residue on the knife while waxy potatoes won’t.
• Select potatoes that are firm and smooth. Avoid any cuts and bruises!
• Avoid potatoes with a green-tint to the skin, the green color indicates they have been exposed to too much sun and taste bitter. Furthermore the green-tinted potatoes have developed the toxin ‘solanine’ which, when eaten, can cause cramping, headaches, diarrhea and fever.
• Store potatoes in a dark, well-ventilated, and cool place (45-50℉), like a basement or cellar. This way, they can last for months at a time.
• Keep potatoes away from light. Light makes them taste bitter over time.
• Let your potatoes breathe! Don’t store them in airtight containers. Without proper ventilation, potatoes begin to collect bacteria and mold.
• Tarnish Remover: Boil your potatoes in water and then soak your silverware in that water to remove any unwanted tarnish.
• Cut a potato in half, season it with salt, and rub it on rust spots. The acid in potatoes removes the rust.
• Puffy eyes? Raw potato slices relieve that discomfort.
• For decades, people have used raw potato slices to relieve aches and pains. Even just the juice from the potato will help.
Without the butter, sour cream, and cheese, baked potatoes are actually really healthy. They are a good source of vitamin B6, potassium, copper, vitamin C, phosphorous, niacin, dietary fiber, and pantothenic acid.
Potatoes are linked to bone health, heart health, skin support, metabolism support, weight management, digestion, cancer prevention, and inflammation reduction.
20% of a potato’s nutrition is in the skin.
• A potato has an electrochemical cell, which can create electric energy. This means you can turn your potato into a battery!
Corrections or improvements? Email us at
Lemon Herb Potato Salad with Crispy Bacon
Climbing Grier Mountain
Panning the Globe
Dijon Glazed Leek, Potato and Chicken Skewers
Feasting at Home
Seasoned Roast Potato Bites
Slow Cooker Bacon Potato Chowder
Spicy and Sour Chinese Potato (酸辣土豆絲)
Wok and Gong
Mashed Potato Butter Aioli w/ Fried Capers
Lady and Pups