The mighty potato doesn’t need much of an introduction. This rustic vegetable is so versatile and well known around the world. It can be baked, steamed, roasted, mashed, fried, stuffed and even grilled. It’s a member of the nightshade family and there are hundreds of different varieties grown.  Waxy potatoes, such as fingerlings and red fleshed potatoes tend to be really moist. They hold their shape well when cooked are make a killer potato salad! The russet potato–also known as a baking potato–has a starchier flesh. It’s great for classic mashed potatoes or twice baked potatoes. Yukon Gold potatoes are more of an all purpose potato and fall in the middle. Again, there are hundreds of varieties of potatoes but these examples are a good jumping off point. In the end, you can’t mess up a potato too badly! I hope the recipes below help inspire you to cook with this humble tuber!


Spring, Fall, Summer, Winter

Cooking Options

Roasted, Steamed, Baked, Mashed

Storage Best Practice

Store In a cool dark place with good air circulation. Potatoes store best when they are left dirty, however if your potatoes where pre-washed keep them in a paper bag. They should store for 3-4 months in good conditions.

All Potatoes Recipes