Season

Late June-October.

Selection

Select firm potatoes free from wrinkles, green spots or bruises. New potatoes are immature potatoes of any variety. They are creamy, thin-skinned, and small enough to serve whole. New potatoes are best in dishes that call for boiled potatoes as they will hold their shape. For baking, frying and mashing, choose drier varieties.

Preperation

Potatoes should be thoroughly washed and scrubbed before cooking. Any sprouts or eyes growing should be cut out. Common methods of preparation include boiling, baking, microwaving, mashing, fying and grilling.

Storage

Potatoes should be kept in a cool humid, dark, well ventilated place. Do not store in the refrigerator.

Recipies