Potatoes

Store in a cool, dark, well-ventilated place. Avoid refrigeration as it converts starches to sugars. Remove from plastic bags. Keep away from onions which can cause faster sprouting.

Good source of vitamin C and potassium. Values are for raw potato; cooking method affects final nutrition.

Choose waxy potatoes (red, new, fingerling) for salads and boiling; starchy potatoes (russet, Idaho) for baking and frying

Start potatoes in cold water when boiling for even cooking

Salt the water generously when boiling to season throughout

Let cut potatoes soak in cold water to remove excess starch for crispier fries

Pierce whole potatoes before baking to allow steam to escape

Butter, sour cream, and chives for classic baked potatoes

Rosemary, garlic, and olive oil for roasting

Dill and lemon for potato salad

Bacon, cheese, and green onions for loaded preparations

Parsley, thyme, and bay leaf for boiling

Storing in the refrigerator, which makes them sweet and changes texture when cooked

Not drying potatoes thoroughly after washing, leading to soggy results when roasting

Overworking mashed potatoes, which releases too much starch and creates a gluey texture

Adding cold butter or milk to hot potatoes for mashing instead of warming them first