potatoes; photo by Edwin Remsberg, USDA

Choose: Firm and fairly smooth potatoes. Avoid potatoes that have sprouted or have wilted or wrinkled skin, cut surfaces, green or dark areas.

Store: In a cool, humid (but not wet), dark place. Do not wash before storing. Do not refrigerate.

How to use: Wash well. Potatoes can be steamed, boiled, baked or microwaved.


For more recipes and nutrition and preparation information, see Potatoes, Bulletin #4179. Part of UMaine Extension’s Vegetables and Fruits for Health series.