Potatoes should feel solid, and should be a uniform color. Hints of green, dark spots, or shriveling on a potato's skin are signs of spoilage. If a potato is at all soft when squeezed, it is also likely spoiled. Avoid potatoes with sprouts growing from them; these potatoes are too old and may contain significant amounts of the natural toxin solanine.
Potatoes should be stored in a cool, dry place away from light. Any moisture will encourage sprouting (avoid the refrigerator!). One bad potato can cause others to spoil so check regularly and discard those that spoil. Also avoid storing potatoes with onions. Though the two vegetables require similar storage conditions, onions will encourage potatoes to spoil.
Potatoes grow in the ground so it is important to wash them thoroughly before use. Gently scrub a potato under running water until the water runs clean after contact with the potato.
Most of a potato's nutrients exist just below the skin so peeled potatoes often contain less nutrients than potatoes with skin intact. Skin potatoes with a vegetable parer to retain some nutrients. Never eat potato leaves or stems, which are poisonous. Any sort of "eyes" or significant knobs on a potato should be removed before eating.
Potatoes can be baked (and stuffed with cheese, chives, butter, etc.), grilled, steamed, micro waved, fried, scalloped, stewed, boiled, and mashed. Generally, Russet potatoes are ideal for baked potatoes and French fries, while some people prefer to use red potatoes in stew.Serving Size: 1 potato (200g)
| Calories | 140 | %DV |
| Calories from Fat | 0 | |
| Total Fat | 0g | 0% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 10mg | 0% |
| Total Carbohydrate | 31g | 10% |
| Dietary Fiber | 5g | 20% |
| Sugars | 2g | |
| Protein | 3g | |
| Vitamin A | 0% | |
| Vitamin C | 70% | |
| Calcium | 2% | |
| Iron | 6% |
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