Canned Potatoes

Store unopened cans in a cool, dry place. Once opened, transfer any unused potatoes to an airtight container, cover with water, and refrigerate.

Drain and rinse canned potatoes thoroughly to remove excess sodium and brine flavor.

Pan-fry drained and rinsed potatoes until golden brown for a quick side dish.

Add them to soups, stews, or casseroles during the last 15-20 minutes of cooking to heat through.

For potato salad, slightly mash some of the potatoes for a creamier texture.

Hearty vegetables like carrots, celery, and onions

Herbs such as rosemary, thyme, and parsley

Dairy products like butter, sour cream, and cheese

Meats such as beef, pork, and chicken

Bacon and sausage

Not draining and rinsing the potatoes, which can result in a metallic or overly salty taste.

Adding them too early in the cooking process, which can cause them to become mushy.

Overcooking them after opening, as they are already fully cooked.