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All About Potatoes, Plus Recipes
Rate it! Votes (0) | Comments (0) By FabulousFoods.com Photos: The Fine Folks at the Idaho Potato Commission Posted August 6th, 2007 FabulousFoods.com Recommends: Yummy Potatoes: 65 Downright Delicious Recipes, by Marlena Spieler, (2007, Chronicle Books)	Yummy Potatoes: 65 Downright Delicious Recipes

Potatoes are such an inexpensive and versatile ingredient, we just couldn't resist making them a Featured Ingredient. Potatoes are easily available year round. Look for spuds that are smooth and unbruised. Avoid any with a green tint, as this is somewhat toxic. Don't panic however, you can easily cut away any areas that have a green tint and be fine.

Storing Potatoes
Store your potatoes in a cool, dry area. Don't refrigerate them as the cold will turn a percentage of the potato's starch to sugar. If you store some fresh ginger root along side your potatoes, it will keep both ingredients fresher, longer.

Some Spud Cooking Hints:

• Potatoes will bake faster if you rub the skin with oil, rather than wrapping them in foil.
• Russet potatoes (also known as Idaho Potatoes) are best for baking and frying. Their high solid content decreases oil absorption.
• If you prick a baked potato with a fork as soon as it comes out of the oven, this will realease the steam and keep the potato from getting soggy.
• Hot milk (or buttermilk) added to potatoes when mashing them, helps keep the potatoes light and fluffy.
• For the best French Fries (French Fries were actually invented in Belgium and this is how they make them), let the cut potatoes stand in very cold water for an hour or so, before frying. Dry thoroughly, then fry twice! Fry the first time for just a few minutes, then drain off the excess oil. Then, fry again until golden brown. The Belgians serve fries with mayonnaise based sauces more often than ketchup. Delicious!
• When making potato salad, it's best to add the dressing to warm potatoes. Once cooled, potatoes do not absorb the dressing as well as when warm.

Some Low Fat Potato Topping Options

• non-fat plain yogurt with chopped scallions or green onions
• low-fat cottage cheese with chives
• steamed broccoli florets or julienned carrots
• spicy mustard or salsa
• fat-free salad dressing
• stewed tomatoes

Potato Recipes
We have a huge collection of ptoato recipes to take you from breakfast through lunch, dinner and even snacks.  Check out the related recipes section below.

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