Store potatoes in a cool, dry location out of direct sunlight and don’t put them in the refrigerator. It’s important that they are not exposed to light or they will turn green and be bitter. In general, potatoes will store for a few weeks at room temperature in a brown paper bag. Do not store potatoes in a plastic bag or in the refrigerator.
Some potatoes are classified as “waxy” while others are classified as “starchy,” or possibly a mix of the two classifications. These classifications are assigned based on the type of starch that comprises the flesh of the potato. Waxy potatoes are generally more moist and hold together better. Examples of waxy potatoes we grow are Red Norland, Peter Wilcox, Purple Majesty, and Carola Gold. Starchy potatoes tend to be more dry and fluffy. The russet is a great example of the starchy potato variety. We also grow Purple Viking, which is an example of a mix classification potato.
Potatoes are a versatile food and can be prepared in many different ways. You can enjoy them roasted, boiled, baked, pan-fried, deep-fried, in soups, gratins or even breads and rolls. Potatoes pair well with any kind of dairy—cream, cheese, milk or sour cream. They also pair well with other vegetables in summer and fall including tomatoes, peppers, onions, garlic, winter squash and many root vegetables.
Waxy potatoes are best used for roasting, boiling or steaming, and potato salad. I do not recommend mashing them because they usually become sticky. Starchy potatoes are appropriate for mashing as well as for making roasted potatoes, pan frying, etc. They are also useful for thickening soups.
Cultural & Historical Background: Potatoes are the fourth largest food crop in the world, following behind rice, wheat and corn. Potatoes originated in the Andes Mountains of Peru and Bolivia but have spread throughout the world and are grown and eaten all over the world. While we’re accustomed to seeing just a few common varieties on grocery store shelves, the world of potatoes is actually very diverse with hundreds of different varieties that go beyond the common Yukon gold, red potatoes and Russet potatoes for baking.
Growing Information: Potatoes are actually grown from a piece of potato that was produced the year before. “Eyes” or sprouts start to grow from the potato as it is held in storage. We cut the potatoes into pieces making sure that each piece has several eyes and then plant that piece in a trench. Each potato variety’s plant looks a little different. Potato plants actually form beautiful flowers, with the colors of the blossoms varying depending on the variety. The fields are gorgeous when in bloom with varying colors of beautiful flowers – from white to magenta. In the vegetable world, the purpose of a flower is usually to produce fruit or seed to reproduce the plant. Potato plants do produce seed, but potatoes are not usually planted from seed, they are planted from pieces of sprouting potatoes. Potato seeds contain a wide range of genetics. When you plant a potato seed, you never know quite what you are going to get and often the result doesn’t even look like the original plant that produced the seed! This is also probably how we got to have so many different kinds of potatoes. If you select a potato from a plant and replant it, you will get a plant that looks like the original piece that was planted. This is how different varieties are maintained.
Additional Fun Facts: Early in the potato season, we offer “New Potatoes.” The difference between a new potato and other potatoes we deliver later in the season is not the variety or the size, but the way they are harvested. New potatoes are classified as such if they are harvested off of a plant that still has green leaves on it. With latter varieties, we’ll mow down the potato vine about a week in advance of harvest. In the week between mowing down the vines and actually harvesting the potatoes, changes take place that help to set the skins and make them better for storage. They are also easier to handle without damaging the skin. New potatoes have a very thin, tender and delicate skin. They need to be handled with care so as not to disturb the skin and expose the flesh. New potatoes will not store as well as regular potatoes and are best eaten within one week.
