Potatoes
One of the most versatile and satisfying foods on earth. Starchy potatoes (Russet) are best for baking and frying. Waxy potatoes (Yukon Gold, red) hold their shape for boiling and roasting. All-purpose (Yukon Gold) work well in nearly any recipe.
Where to Find It
Produce section, usually in bins or bags near the onions and root vegetables. Fingerlings and specialty potatoes may be in a separate display. Instant/dried potatoes are in the pantry aisle.
How to Pick a Good One
Firm, smooth skin with no green patches (green = solanine, which is mildly toxic). No sprouting, soft spots, or wrinkles. Avoid any with a sweet or musty smell. Match the type to your cooking method: Russet for baking, Yukon Gold for all-purpose, red/fingerling for roasting.
How to Store
Cool (45-50°F), dark place with ventilation — a pantry, basement, or paper bag on the counter. NOT in the fridge (converts starch to sugar, ruins texture). NOT near onions (they speed spoilage). NOT in plastic bags (traps moisture).
Shelf life: Pantry: 3-5 weeks. Fridge (not ideal): 2+ months but texture suffers. Cooked: 3-5 days refrigerated.
Prepping Tips
Scrub with a brush under running water. Peeling is optional — skin adds nutrition and texture. Cut evenly sized pieces for uniform cooking. For crispy roasted potatoes: parboil 10 minutes, rough up the edges with a fork, then roast at 425°F with oil.
Substitutions
Sweet potatoes
Equal amountDifferent flavor, slightly sweeter. Works for baking, roasting, mashing. Higher in vitamin A.
Cauliflower
Equal amountLow-carb mashed potato alternative. Steam and mash with butter/cream.
Turnips or rutabaga
Equal amountLower carb, slightly peppery. Good in stews and roasts.
Common Uses
Frequently Asked Questions
Are potatoes bad for you?
No. Plain potatoes are nutrient-dense: high in potassium, vitamin C, B6, and fiber (with skin). A medium potato has only 161 calories. The 'unhealthy' reputation comes from what we add (butter, sour cream, deep frying) and how much we eat. Boiled, baked, or roasted potatoes are perfectly healthy.
Why do potatoes turn green?
Green skin means the potato was exposed to light, producing chlorophyll and solanine (a mild toxin). Cut away any green parts and sprouts before cooking. Small amounts won't hurt you, but don't eat a potato that's heavily green.
What is the best potato for mashing?
Russet potatoes for fluffy, light mash. Yukon Gold for creamy, buttery mash that holds together better. Don't use red or waxy potatoes — they get gummy when mashed. Key tip: don't over-mix. Use a potato masher or ricer, never a food processor.
Recipes Using Potatoes
11 recipes in our collection use potatoes.
Nutrition
Per 1 medium potato (173g)
Key Nutrients