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.
New potatoes are young potatoes with thin skin and are sweeter because their sugar has not yet converted into starch, making them well-suited for salads and can be used in any potato recipe! White potatoes (which have a brown exterior) and red potatoes (which have a red exterior) have very similar nutrient and taste profiles with red potatoes being slightly less starchy and a touch sweeter.
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!