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Potato About Native to the Americas and a distant relative of the nightshade plant, the potato is neither a fruit nor root. It is a portion of the underground stem of the plant, making it a tuber. Choosing Look for potatoes that are firm and free of blemishes. New potatoes may be missing some of their thin skin, which is normal. Avoid potatoes with cracks, wrinkles, or sprouts. Storage Potatoes exposed to light for an extended period develop a green tinge. This bitter- tasting part of the potato can be toxic if consumed in large quantities. Cut away this part before cooking. Do not store potatoes in the refrigerator. Potatoes can be stored up to two weeks in a cool, dark, airy space. Use new potatoes within three days. Cooking Potatoes take well to any type of cooking; and the ways to cook them are too numerous to mention here. Find a recipe and follow it. Nutrition Potatoes are a good source of complex carbohydrates, vitamins C and B-6, and minerals. They are high in potassium and low in sodium. |
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