Potatoes were first cultivated in Peru around 4500 years ago, and have been a staple crop for survival around the world ever since. A member of the nightshade family, potato berries (the fruit of the plant which grows above the surface) are highly toxic. Luckily for us, the delicious tubers of the plants are not only edible, but a great source of potassium and vitamin C when cooked with the skin.
Keep potatoes in a cool dark place. Exposure to sunlight will turn the potatoes green, rendering them inedible. High temperatures will cause sprouting and shriveling. Additionally, do not store potatoes near onions, as it will cause spoilage.
Be sure to wash and scrub the potato before using. Potatoes are a wonderfully versatile plant. They can be baked, boiled, mashed, fried, grilled, sauteed, and used in soups, potato salads, stews, and more!