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.
A potato has an electrochemical cell, which can create electric energy. This means you can turn your potato into a battery!
Keep cut potatoes looking fresh after they have been cut. Place them in cold water with a bit of lemon juice or vinegar. Don’t soak the potatoes for more than two hours to retain all of the vitamins.
Steam or microwave your potatoes with the skin on, so they can keep all their nutrients. Boiling potatoes will leach nutrients as they cook.
When you do boil your potatoes to make mashed potatoes, use some of the cooking water to moisten it and add a bit of those nutrients back to the potatoes.
If you have added a bit too much salt to your soup, put some potatoes in there! Let them sit while it simmers for about 10 minutes and then remove the potatoes. The potatoes act like a sponge for the unwanted salt.
High starch potatoes result in fluffier texture, which is good for mashed potatoes and french fries.
Low starch potatoes keep their shape better and become more moist, which is good for stews and salads.
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.
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