Potatoes                                             Solanum tuberosum

 
 

Potatoes are native to the Andes Mountains and have been cultivated since early civilization. They are also responsible for a large-scale immigration of Irish people to the United States in the mid-19th century.

Potatoes belong to the nightshade family—Solanaceae—and are related to tomatoes, peppers, and eggplant. Because of their association with poisonous nightshade and the fact that all of the above-ground parts of the plant are toxic if eaten, potato tubers were long believed to also be poisonous.

There are several types of potatoes including “new” potatoes that are dug, sold, and eaten without ever being stored; baking potatoes which are typically  the russets and have a high starch content; boiling potatoes that are higher in moisture than the baking types and have less starch and are the best choice for potato salads; round reds such as Red Pontiac; round whites including Kennebec and Katahdin; Yukon gold yellow-fleshed potatoes; and fingerlings, a variety of new potato that are about the size and shape of a finger.

 

What to Look for When Purchasing

Look for potatoes that are firm without sprouts growing from the eyes. Avoid potatoes with wrinkled skin, soft spots or green areas on the skin.

 
 

 

Storage Tips

Eat new potatoes as soon as possible after purchase. Potatoes should be stored at room temperature.

White potatoes should be stored in a cool, dark, well-ventilated area. If stored properly, they will keep for several weeks. Do not refrigerate potatoes.

 

Cooking Tips

Wash new potatoes gently under running water. White potatoes can be scrubbed vigorously with a vegetable brush. Remove any sprouts that may be present. Potato skin is very high in nutrients and should be left on whenever possible.

 

Uses

▸Make a colorful potato salad with Yukon gold, new red potatoes and purple potatoes.

▸Roast sliced potatoes with herbs and olive oil.

▸Potato & onion latkes.

▸Potato rolls or quiche crust.

 
 
Text Box: New red potatoes are available from mid-June to August, while white potatoes are available August through October

Provided to you by

Wisconsin Fresh Market Vegetable Growers Association

 

 

 
 

Nutrition Facts:

Serving Size = 1 medium

·  Calories  – 168

·  Proteins (g) – 4.6

·  Carbohydrates (g) – 38

·  Fiber (g) – 2.8

·  Fat (g) – 0.2

·  Vitamin B6 (mg) – 0.7

·  Vitamin C (mg) – 42

·  Folate (mcg) - 30

·  Iron (mg) – 1.8

·  Potassium (mg) – 888

 

 

 

 

Potatoes are a good source of fiber, vitamins B6 and C, potassium, and iron.