Potatoes
When buying fresh potatoes look for firm vegetables and avoid any with green skin (this indicates the possible presence of a toxin, which can be peeled away, should you come across it). Store potatoes in a cool place that has good air circulation (avoid keeping potatoes in the refrigerator as it will cause the potatoes starch to turn to sugar).

Potatoes come in many varieties which suit an equal variety of purposes (although many can be used for several purposes). Just about all potatoes taste good oven roasted (although I have a personal preference for the tiny red skinned ones). The Russet is the finest baking potato and they don't make shabby hash browns or french fries eithe. The best mashed potatoes call for a "creamier" type such as Yukon Gold. If you're going to be boiling potatoes look for tiny red or white skinned potatoes.