Potatoes are the 3rd most important food crop in the world after rice and wheat and the leading vegetable crop in the United States. For many, potatoes are a staple in the kitchen because of their versatility and low cost. Potatoes provide important essential nutrients, including 45 percent of the Daily Value of vitamin C, as well as potassium and dietary fiber, two nutrients that are often lacking in the American diet.
- Look for potatoes that are firm, and fairly clean.
- Avoid those with wrinkled or wilted skins, soft dark spots, discoloration, cut or bruised surfaces or greening.
- Store in a cool (between 45°F to 55°F), and dark space with good ventilation. Do not refrigerate or freeze potatoes.
- Store potatoes away from other vegetables as they can absorb other flavors.
- Do NOT wash potatoes until you are ready to prepare them.
- Scrub potatoes under cold running water with a clean vegetable brush.
- Peel potatoes, dice or cut into desired sizes. Sometimes potatoes that are cut and uncooked take on a pinkish or brownish color. Potatoes that become discolored are safe to eat and do not need to be thrown out. The color usually disappears with cooking.
- To preserve the color of cut potatoes, immediately place in cold water. A mixture of 1 tablespoon lemon juice or vinegar and 1 gallon of water can also be used. Limit water soaking to two hours to retain water-soluable vitamins.
Green or Spouting Potatoes:
- Potatoes that turn completely green should not be used but small spots can be trimmed away. This is caused by too much exposure to natural or fluorescent lighting.
- Cut any sprouts away before cooking or eating potatoes. Sprouts are a sign that the potato is trying to grow. Storing potatoes in a cool, dry, dark location will reduce sprouting.
- 2 medium russet potatoes, scrubbed with clean vegetable brush under running water
- 2 Tablespoons olive oil
- Optional seasonings: black pepper, cayenne pepper, garlic powder
- Optional toppings: shredded cheddar cheese, cooked chopped bacon, chopped green onion, fresh or dried parsley, sour cream
- Wash hands with soap and water.
- Preheat air fryer to 400°F.
- Slice potatoes into ¼ inch thick slices.
- Drizzle with olive oil and toss lightly with optional seasonings.
- Place coins in air fryer basket or rack. Be careful not to overlap or stack coins. Bake for 15 to 20 minutes or until coins are tender and browned.
- If adding toppings, arrange cheese, bacon, green onions or parsley on each coin and return to air fryer for 2 to 5 minutes until all ingredients are thoroughly heated and cheese has melted.
- Remove potato coins and garnish with sour cream, if desired.
- Serve immediately. Store leftovers in a sealed container in the refrigerator.
Potatoes can also be prepared in the oven on a baking sheet at 425°F for about 25 minutes or until golden brown.
- Calories 290
- Total Fat 14g
- Saturated Fat 2g
- Cholesterol 0mg
- Sodium 10mg
- Total Carbohydrates 38g
- Fiber 3g
- Total Sugars 1g, includes 0g Added Sugars
- Protein 5g
- Vitamin D 0%
- Calcium 2%
- Iron 10%
- Potassium 20%
This newsletter has been peer-reviewed.