About Potatoes

• The potato is a round or oval tuber, rich in starch, that grows underground
• There’s a great diversity of shapes, sizes, colors and flavors - each country has its own regional favorites
• The traditional staple food of central and northern Europe, potatoes are a good source of vitamin C and fiber

Selecting

Think how you are going to cook them before buying your potatoes. Some varieties are more suitable for boiling, baking or frying. Look on the pack or ask your shopkeeper.
The potatoes themselves should be heavy for their size and free from sprouting shoots.

Storing

Most potatoes will keep for at least a couple of weeks at room temperature but try to store them in a cool, dark place that is well ventilated.  Do not refrigerate: starch turns to sugar in cold temperatures.

Eating

Boiled, steamed, fried, grilled, baked, … potatoes are delicious any way with their soft, smooth, buttery taste.
Wash them and to avoid discoloration, keep them in water until you cook them. To peel or not to peel? ... That is the question. It depends on your taste and how you are cooking them. But thin-skinned new potatoes should never be peeled; they’re totally irresistible with a knob of butter and fresh garden herbs.

Availability

Jan	Feb	Mar	Apr	May	Jun	Jul	Aug	Sep	Oct	Nov	Dec

Growing regions

Grown throughout Europe. China and Russia are the world’s largest producers.