Did you know that all potatoes are not created equal? Without a doubt, some varieties are better for some things than others. For example, starchy potatoeswork better for fluffy comforting mashed potatoes, while the waxier varieties are better for salads because they hold their shape during cooking.
During the fall months, I always stock up on locally grown organic potatoes purchased from a fabulous Washington farmer. The spudsare priceless when it comes to crafting dinners off the cuff. I've been doing this every fall for at least 15 years and on many days, my potato stash has dug me out of the dinnertime ditch! For my "root cellar" stash, I usually stock up on Buttes, Yukon Gold,or German Butterballs. I also always have Russets on hand. We also grow fingerlings in our garden so I usually have a basket of those on deck too.
If you aren't familiar with how to judge and use the different varieties found at markets and grocery stores, check out this useful resource from the United States Potato Board. The primer clearly shows the basic types of potatoes (Fingerlings, Petites, Purples, Russets, Reds, and Whites)and explains whyeachvariety isbetter for some dishes than others. And, in their recipe section, you can easily search the database by potato type.
So, with school starting and schedules ramping up again, it's worth taking stock of your potato know how. Potatoes are affordable, versatile, nutritious, and easy to store!
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