Selecting and Storing Potatoes

The type of potato you choose should be based on how you're going to prepare it. Here's help from

From Taste of Home

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Home Economists in the Taste of Home Test Kitchen suggest you begin by selecting those that are firm and heavy for their size. Avoid any that are shriveled or have cuts, blemishes, decay or green discoloration under the skin.

When buying sweet potatoes, look for a medium-size, thick potato that tapers toward the ends. Sweet potatoes with darker skins tend to be sweeter and moister than others. Don't buy sweet potatoes with large knots or blemishes. It's best to store all potatoes in a cool, dry, dark and well-ventilated place -- not a refrigerator. Keeping potatoes in a basket, net or paper bag is better than storing them in a plastic bag. If plastic bags are used, they should be perforated so the potatoes can breathe.

Before using a potato, scrub it with a vegetable brush and rinse it in water. Remove the potato's eyes or sprouts with a paring knife. If you aren't going to prepare peeled or cut potatoes immediately, cover them with cold water to prevent them from darkening.

Then choose one of the flavorful reader recipes below ... or try one of the 1,000-plus potato recipes in the Taste of Home Recipe Finder.

Grilled Vegetable Medley

Herbed Mashed Potatoes

Crab Potato Salad

From Taste of Home

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