Pondering the perfect potato pick for your plate? Potatoes, particularly the popular russets, are prominent in plenty of pantries. But peer past the predictable and plunge into a plethora of potato possibilities! Peruse this piece and perceive the prime potato for every purpose. Prepared to partake in a potato-packed journey? Let’s proceed! (That was some polished potato prose!)

Key Takeaways

• For baking, choose russets or dry, starchy potatoes to get fluffy, absorbent flesh.
• For mashing, russets and Yukon golds have the right dryness and starch for smooth, creamy texture.
• The best potatoes for frying are starchy types like russets and whites that get crispy on the outside.
• Yukon golds, fingerlings and russets all make great roasted potatoes thanks to their moderate starch content.
• In soups and stews, go for russets or reds that can thicken the broth without overcooking.
• For potato salads, choose waxy potatoes like reds and fingerlings that hold their shape when tossed.
• The ideal potatoes for hash browns are russets and Yukon golds that get crispy outside and fluffy inside.
• Starchy yet dense potatoes like russets and reds make the best gnocchi with a nice chewy texture.
• For winter storage, pick russets and other thick-skinned varieties that resist sprouting.
• Fun new varieties offer unique colors, flavors, textures and shapes beyond the classics.

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What are the best potatoes for baking?

When it comes to baking potatoes, you want varieties that hold their shape well and have a dry, starchy texture. The starches in these potatoes will absorb moisture and fat during the baking process, resulting in a fluffy interior perfect for loading up with butter, sour cream, chives and other tasty toppings.

Here are some of the top potato varieties to keep on hand for all your baking needs:

Russet Potatoes

Russet potatoes, also sometimes called Idaho or baking potatoes, are by far the most popular choice for baking. They have:

• A high starch content – around 20%
• A dry, floury texture
• An oval to oblong shape with a rough, netted brown skin

The high starch content creates a light, fluffy interior perfect for absorbing other flavors. The rough thick skin also helps the potato retain its shape nicely in the oven.

Popular russet potato varieties include:

• Russet Burbank – The most common commercial russet potato. Widely available.
• Norkotah Russet – A newer variety with even higher starch content and excellent baking quality.
• Ranger Russet – Another common commercial variety with good baking properties.

White Potatoes

White potatoes can also make great baked potatoes, though they have slightly less starch than russets. They have thin, smooth skin and tender white flesh. Examples include:

• Yukon Gold – A very popular white potato with yellowed skin and flesh. Makes a slightly less fluffy but still delicious baked potato.
• Kennebec – A large white potato variety with excellent baking qualities.
• Creamer – Small, round white potatoes excellent for individual baked potatoes.

Fingerling Potatoes

Fingerling potatoes are small, stubby potatoes available in many colors. Though lower in starch than russets and whites, they bake up moist and waxy with a tender skin. They are perfect for small individual baked potatoes. Popular varieties include:

• French Fingerling – Mild, smooth pink skin with yellow flesh.
• La Ratte – Distinctive nutty flavor with yellow skin and flesh.
• Russian Banana – Heirloom variety with creamy textured yellow flesh.

All Blue Potatoes

Blue Potatoes: For a more colorful baked potato option, try blue potatoes! These have a striking blue or purple skin and flesh yet retain a nice starchy, fluffy texture when baked. Just note that the blue coloration can sometimes bleed into any toppings. Examples include:

• All Blue – Deep blue skin and flesh.
• Purple Majesty – Bright purple skin with blue rings in the flesh.
• Purple Viking – Purple skin with violet flesh.

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How to Bake Potatoes Perfectly

Baking a potato is easy but there are some tips and tricks for getting perfect results every time:

• Wash potatoes before baking and pierce several times with a fork. This allows steam to escape.
• Rub with oil – This helps the skin get extra crispy.
• Bake at 425°F for 1 hour – This high heat crisps the exterior.
• For faster baking, microwave on HIGH for 5 minutes per potato to soften, then finish in oven for 15-20 minutes.
• Check for doneness by squeezing. Potato should give slightly but not feel overly soft.
• For crispy skins, cool briefly before topping so skins don’t get soggy.

Popular Toppings

Baked potatoes become a complete meal with tasty toppings. Play around with different mix-ins!

• Butter – A classic topping, melted over hot potato.
• Sour cream – Cool and tangy contrast to hot potato.
• Chives – Scallions or chives provide color and fresh onion flavor.
• Cheese – Cheddar, mozzarella, etc. Melted cheese is hard to resist!
• Bacon – Crispy crumbled bacon adds a savory, salty crunch.
• Salsa or pico – For a fresh, tomatoey topping.
• Chili – Baked potatoes love being smothered in hearty chili.
• Broccoli – Fresh broccoli florets add nutrition. Toss in olive oil, salt and pepper before adding.
• Green onions – Sliced green onions add bite.

Get creative with mix-ins! Baked potatoes are the perfect canvas for any flavors you love.

What are the best potatoes for mashing?

When you want a smooth, creamy potato mash, you need the right spuds for the job. Starchy potatoes with a low moisture content are best, as they’ll soak up butter and milk to create the perfect fluffy yet rich mashed texture.

Here are the top types of potatoes to keep on hand for mashing:

Russet Potatoes

The classic choice for mashing, russet potatoes have high starch content and a dry, mealy texture. They easily soak up liquids and smash to a smooth consistency without getting gluey or gummy.

Popular russet varieties like:

• Russet Burbank
• Norkotah Russet
• Ranger Russet

All make exceptional mashed potatoes. Their rough brown skin peels away easily after cooking.

Yukon Gold Potatoes

Yukon gold potatoes are an all-purpose potato with yellow skin and flesh. They contain less starch than russets but still make wonderfully creamy mashed potatoes. The texture is slightly richer and denser.

White Potatoes

Other white potato varieties also work well for mashing, though may produce a slightly denser mash. Good options include:

• Kennebec – Large, white-skinned potato.
• Creamer – Tiny round white potatoes, especially good for single servings.
• French Fingerling – Small, creamy textured pink and yellow potato.

Avoid Waxy Potatoes

Lower starch waxy potatoes like red potatoes or new potatoes don’t make the best mashes. They tend to get gummy or gluey rather than fluffy.

These are better for cooking whole, roasting, or in stews where you want the potatoes to hold their shape better.

Cooking Methods

Here are some top cooking methods for perfect mashable potatoes:

• Boiling – The classic cooking method. Boil chunks or small whole potatoes until a fork slides in easily, about 15-20 minutes.
• Steaming – Steaming instead of boiling can help preserve more nutrients. Cook potatoes in steamer basket for 20-25 minutes.
• Roasting – Roasted potatoes will give a deeper, richer flavor to your mash. Roast cubed potatoes at 400°F for 30-40 minutes.
• Microwaving – For faster cooking, dice potatoes into 1-inch cubes. Microwave on HIGH for 6-8 minutes, then mash.

Secret Ingredients

While potatoes, butter and milk are standard, try adding these extras for flavorful variations:

• Sour cream – Adds cool tanginess and richness.
• Cream cheese – Whipped in makes an ultra creamy mash.
• Parmesan cheese – Sharp, salty flavor.
• Garlic – Minced or roasted garlic tastes delicious.
• Horseradish – Adds kick and pairs great with roast beef.
• Caramelized onions – Sweet, savory onions.
• Fresh herbs – Chives, parsley, dill all add freshness.

Tips for Smooth Mashed Potatoes

Follow these tips for perfect pillowy mashed potatoes:

• Use starchy russet or Yukon gold potatoes.
• Peel potatoes after cooking for best texture.
• Cook potatoes whole and cube when soft.
• Use ricer or food mill for smoothest texture.
• Mash while still hot over low heat to dry potatoes out.
• Slowly beat in warm milk and butter.
• Season with salt and pepper.
• For lump-free potatoes, strain through a mesh sieve after mashing.
• Fluff with a fork before serving.

With the right potatoes and technique, you can’t go wrong with homemade mashed potatoes!

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What are the best potatoes for frying?

When it comes to french fries and other fried potato dishes, the type of potato you use makes all the difference. Choosing a variety that fries up crispy on the outside and fluffy inside results in the perfect fry every time.

Here are some of the top options for frying:

Russet Potatoes

The king of french fries, russet potatoes are ideal for frying with their starch content and oblong shape. Varieties like:

• Russet Burbank
• Norkotah Russet
• Ranger Russet

All have the right balance of dry and waxy textures to fry beautifully. Their rough brown peel also adds surface area for extra crunch! Cut into 1/4 to 1/2-inch fries or wedges.

Yukon Gold Potatoes

Yukon gold potatoes make great french fries too with their yellow flesh and moderate starch content. The lower moisture level helps create crispy exteriors and fluffy centers when fried. Cut into thick wedges or shoestrings.

White Potatoes

Other white-fleshed potatoes like:

• Kennebec
• White Rose
• Superior
• CalWhite

Also create satisfying fries. Their thin skin allows more of the creamy white interior to get ultra crispy.

Avoid Waxy Potatoes

Steer clear of lower starch waxy potatoes, as they tend to get greasy and limp rather than crispy when fried. Types to avoid include:

• Red potatoes
• Fingerling potatoes
• Purple potatoes
• New potatoes

Fried Potato Shapes

Mix up the shapes you cut your potatoes into before frying:

Shape	Description
French Fries	1/4- to 1/2-inch thick sticks
Steak Fries	Thick, chunky batons
Waffle Fries	Waffle cut shape has ridges to hold toppings
Wedges	Potato halves or quarters fried into crispy wedges
Cubes	Small cubed potatoes fried into crispy nuggets
Shoestrings	Thin matchsticks, often twice-fried
Tater Tots	Balls of shredded potato deep fried into mini crunchy bites

Frying Methods

• Pan/skillet frying – Fry in 1-2 inches of oil on medium high heat until browned and crispy, 5-7 minutes per batch.
• Air frying – Mist potatoes with oil then cook in air fryer, shaking basket occasionally, 10-15 minutes.
• Deep frying – Immerse in 5 inches of 350°F oil for 4-5 minutes for crispiest results.
• Twice fried – Fry once at a lower temp then again at higher temp for ultimate crunch.

For perfect fries, start with great potatoes, keep oil at the right temp, and fry just until crispy and golden brown. Enjoy!

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What are the best potatoes for roasting?

Roasted potatoes are crispy, caramelized potato perfection. When roasted in the oven, potatoes develop a delicious crispy exterior while their insides turn fluffy and tender.

Choosing the right potato varieties makes all the difference for optimal roasting results. Here are some of the top types of potatoes for roasting up deliciously:

Yukon Gold – With their thin yellow skin, Yukon gold potatoes are a versatile roasting option. They develop a beautiful golden color and crisp crust while their creamy flesh stays moist and fluffy inside. Yukon golds have a great balance of starch and moisture. Cut them into wedges or cubes before roasting.

Fingerling Potatoes – Small fingerling potatoes with their thin skin are ideal candidates for roasting whole. Varieties like French fingerling, Russian banana and la ratte all take well to high oven heat. The smooth, waxy flesh of fingerlings stays creamy and tender. Toss whole fingerlings in oil, spices and herbs to roast.

Russet Potatoes – The classic fluffy baking potato also roasts up nicely. Rough-skinned russets like the standard Russet Burbank develop a super crispy exterior in the oven. Their dry, starchy interior soaks up oil and any seasonings. Cut russets into wedges or cubes before roasting.

Red Potatoes – Medium starch red potatoes have moist, firm flesh perfect for roasting. Red potatoes hold their shape well when cooked and have a delicious thin red skin that gets crispy. Types like Red Norland and Chieftain work well, cubed or quartered.

Purple Potatoes – Vibrant purple-hued potatoes are an eye-catching option for roasting. Their flesh often has striking purple streaks through it. Varieties like Purple Majesty and Purple Viking work well, cut into chunks.

Seasoning Your Roasted Potatoes

• Olive oil – Toss potatoes in oil before roasting. Allows seasoning to stick.
• Salt and pepper – Essential for flavoring. Add kosher salt and cracked black pepper.
• Rosemary, thyme, oregano – Potato-friendly Mediterranean herbs.
• Paprika or chili powder – Adds warmth, color and spice.
• Garlic – Fresh minced garlic or garlic powder.
• Lemon zest – Brightens flavor.

Play around with seasoning mixes and spice blends too like Italian seasoning, herbes de provence, or cajun seasoning. Roasted potatoes can take on big flavors.

Roasting Technique

• Preheat oven to 425°F.
• Cut potatoes into even sized 1-2 inch pieces.
• Toss potatoes in oil and seasonings.
• Spread in single layer on baking sheet.
• Roast 25-35 minutes, flipping halfway through.
• Potatoes should be deep golden brown and crispy outside when done.
• Let cool briefly before serving for optimal texture.

With the right potatoes and seasonings, roasted potatoes make the perfect accompaniment to any meal!

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What are the best potatoes for soups and stews?

When making hearty soups and stews, you want potatoes that hold their shape and don’t get too mushy. Starchy, all-purpose potatoes generally work best. They provide thickening power while maintaining their texture in simmering liquid.

Here are some top potato varieties for delicious soups and stews:

Russet Potatoes

Classic russet potatoes are a sturdy choice for soup making. Their high starch content helps thicken broth nicely. Popular russets like:

• Russet Burbank
• Norkotah Russet
• Ranger Russet

All have a fluffy, dry texture that resists turning to mush. Dice russets into 1/2 to 1-inch chunks before adding to soup pots.

Yukon Gold Potatoes

Yukon gold potatoes are another stellar option, with slightly less starch than russets. They have a smooth, velvety texture and hold their shape extremely well when simmered. Cubed Yukon golds add richness and body to soups and stews.

Red Potatoes

Red potatoes work well too for their moist yet firm waxy flesh. Types like:

• Chieftain
• Norland
• Red Gold

All have an appealing rosy skin that stays intact during cooking. Try dicing small red potatoes into soups or stews for color and texture.

Avoid Fingerling and New Potatoes

Lower starch fingerling and new potatoes don’t work as well, as they tend to overcook and turn mushy in simmering liquids.

Tips for Potatoes in Soups and Stews

• Cut potatoes into uniform pieces for even cooking.
• Parboil potatoes 5 minutes before adding to soup or stew. This helps them hold their shape better.
• Add potatoes halfway through cooking so they don’t get overdone.
• Stir soups and stews gently to avoid breaking potatoes down.
• Add milk or cream for extra richness and velvety texture.
• Finish soups with fresh herbs like parsley, chives or dill.

Delicious Soup and Stew Recipes

Potatoes pair deliciously with all different soup and stew ingredients. Try them in recipes like:

Potato Leek Soup – Russet or Yukon gold potatoes simmered with sautéed leeks and broth. Blend for creamy soup.

Potato Corn Chowder – Diced russet or red potatoes in a creamy chowder with corn, bacon and spices.

Beef and Potato Stew – Beef and vegetables stewed with red potatoes, carrots and onion.

Potato Kale Soup – Hearty and healthy soup with Yukon gold potatoes, kale and beans.

Roasted Potato Soup – Russets roasted with garlic and rosemary, then puréed with broth into rich soup.

Potato Minestrone – Classic Italian vegetable soup with tomatoes, white beans, pasta and diced russet potatoes.

Potato Chili – Beef or turkey chili with onions, peppers, beans and cubed white potatoes to thicken.

Let your potatoes flavor and thicken all kinds of soups and stews! Just cook them properly so they maintain their wonderful texture.

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What are the best potatoes for salads?

Potatoes add hearty bulk and nutrition to fresh, vibrant salads. Choosing the right potato varieties makes for tender, flavorful spuds that hold up well to salad ingredients and dressings.

The best potatoes for salads have thin, smooth skin and waxy, moist flesh that won’t fall apart or get mushy. Here are top options:

Red Potatoes

Small to medium red potatoes are one of the most popular choices for potato salad. Their thin red jackets and creamy white flesh stay firm when sliced or cubed. Good red varieties include:

• Red Gold
• Chieftain
• Norland
• Dark Red Norland

Try mixing different red varieties for a colorful potato salad.

Fingerling Potatoes

Fingerling potatoes also make fantastic salad spuds, served whole or sliced. Their thin skin and petite size pairs perfectly with lettuces and vinaigrettes. Good fingerling types include:

• French
• Russian Banana
• La Ratte
• Purple Peruvian

Use a medley of colors for a visually stunning potato salad.

Yukon Gold Potatoes

Yukon gold potatoes have smooth, thin yellow skin that holds up well in salads. Their moist flesh adds rich flavor. Slice Yukon golds into wedges or cubes for great potato salads.

Other Thin-Skinned Varieties

Other varieties like new potatoes, creamer potatoes or small Yellow Finns also work nicely for salads since their thin skins won’t get rubbery or peel off.

Avoid Thick-Skinned Varieties

Steer clear of thicker-skinned russets and mature white/brown potatoes. They tend to fall apart more easily in salad making.

Tips for Potato Salad Success

• Cook potatoes whole with skin on until just fork tender. Don’t overcook.
• Chill cooked potatoes before dicing or slicing to prevent mushiness.
• Gently mix potatoes with dressing, lettuce and other ingredients. Avoid breaking up potatoes.
• Add fresh herbs, scallions, celery, relish, bacon, hard boiled eggs, etc. for flavor and crunch.
• Lightly dress the salad, keeping potatoes moist but not soggy.
• Potatoes absorb dressing as they sit, so go light at first.
• Keep potato salad chilled until ready to serve for best texture.

With the right potato type and prep, you can create amazing potato salads perfect for picnics, potlucks and summertime gatherings!

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What are the best potatoes for hash browns?

To make deliciously crispy hash browns, you need potatoes that fry up with the ideal texture – tender and fluffy inside with a crisp, golden crust. The best spuds for hash browns have moderate starch and moisture content to achieve this.

Here are top options for potatoes to shred or dice into stellar hash browns:

Russet Potatoes

The classic choice, russet potatoes make phenomenal hash browns with their fluffy dry texture. Popular russet varieties like Burbank, Norkotah and Ranger all contain enough starch to crispen up nicely when fried. Shred or dice russets into uniform pieces before frying.

Yukon Gold Potatoes

Yukon gold potatoes are another excellent choice for hash browns with their thin yellow skin and creamy flesh. They have a smooth, almost velvety texture when cooked and shredded. Yukon golds develop a beautiful golden exterior and tender interior when fried into hash browns.

All-Purpose White Potatoes

Other all-purpose white potatoes also produce delicious hash browns. Their moderate starch and moisture levels help them get crispy outside yet stay tender within. Try shredding varieties like white rose, Kennebec, or certified seed potatoes.

Avoid Waxy Potatoes

Starchy potatoes work better than waxy, so avoid red potatoes, fingerling potatoes, purple potatoes and new potatoes for hash browns. Their higher moisture and lower starch will likely result in soggy or underdone hash browns.

Shredding and Frying Tips

• Shred potatoes using the large holes of a box grater or food processor.
• Press out excess moisture with paper towels before frying.
• Heat 1-2 Tbsp oil in skillet over medium high heat.
• Fry shreds in batches for 5-7 minutes per side until browned and crispy.
• Season with salt, pepper and any herbs or spices while frying.
• Drain fried hash browns on paper towel lined plate.
• Keep hash browns warm in low oven until ready to serve.

With the right potatoes and frying technique, you can enjoy diner-style crispy hash browns at home any time!

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What are the best potatoes for gnocchi?

To make light, fluffy homemade gnocchi, you need potatoes with just the right starch content and texture. Dense, waxy potatoes that hold their shape make the most tender gnocchi that won’t fall apart during cooking.

Here are top potato varieties for deliciously chewy gnocchi:

Russet Potatoes

The starchiness of russet potatoes helps give gnocchi their soft pillowy texture. Popular russets like:

• Russet Burbank
• Norkotah Russet
• Ranger Russet

All have the right dry, fluffy flesh and starch content to make great gnocchi dough. Boil and rice russets for a smooth base.

Yukon Gold Potatoes

Yukon gold potatoes are another fantastic choice for gnocchi, with their rich flavor and moderate starch levels. They produce a dense, supple gnocchi dough.

Red Potatoes

Smaller red potatoes like Red Gold, Chieftain and Norland work extremely well for gnocchi too. Their moist flesh with a bit of waxy firmness creates just the right chewy texture. Try using a mix of red varieties.

Other Starchier Potatoes

Other all-purpose or floury potatoes like white rose, Kennebec, or creamers can also substitute nicely. Avoid lower starch waxy potatoes.

Tips for Perfect Gnocchi

• Boil potatoes whole with skins on until very fork tender. Drain and rice while hot.
• Spread riced potatoes on a sheet pan to release steam and dry slightly.
• Once potatoes are cool enough to handle, mix in flour and knead gently until dough forms. Don’t overwork.
• Roll dough into long logs and cut into 1-inch pieces.
• Use a fork or gnocchi board to create grooves on the surface.
• Boil gnocchi in salted water just until they float to surface, 1-3 minutes.
• Toss cooked gnocchi in sauce and serve immediately.

With the ideal potatoes, you can easily make amazing gnocchi right at home. Enjoy this Italian classic!

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What are the best potatoes for storing over winter?

To stock up on potatoes for use through winter months, you need varieties that store well for long periods without sprouting or rotting. Long storage potatoes have thicker skins and lower moisture content to prevent spoilage in cool, dark conditions.

Here are top potato types for excellent winter storage:

Russet Potatoes

The classic winter storage spud, russet potatoes have thick brown skin and dry, starchy flesh perfect for lasting in storage. Leading storage russet varieties include:

• Russet Burbank – The standard storage russet, available year-round. Keeps 2-4 months.
• Russet Norkotah – Newer variety bred specifically for long storage, up to 8 months.
• Ranger Russet – All-purpose russet good for storage through early winter.

Other Long Keeping Varieties

Other potato varieties also store well into winter, though not quite as long as russets. Good options include:

• Kennebec – Large white potato stores up to 4 months.
• Green Mountain – White/brown skin stores 3-5 months.
• Ruby Gold – Red potato keeps 2-3 months.
• Yukon Gold – Yellow flesh potato stores up to 3 months.

Avoid Short Term Storage Potatoes

Some potatoes don’t store well and should be used within a few weeks of harvest. Avoid:

• Fingerling potatoes
• Purple potatoes
• Yellow Finn potatoes
• Round white potatoes

Proper Storage Conditions

To get the longest storage life from potatoes:

• Cure fresh dug potatoes 1-2 weeks in cool, dark location to thicken skins.
• Store cured potatoes in complete darkness. Light causes greening and sprouting.
• Maintain storage temperature around 40°F with high humidity.
• Avoid letting potatoes freeze or get too warm during storage.
• Check periodically and remove any sprouted or rotting potatoes.

With the right potato selection and storage methods, you can enjoy fresh potatoes from your pantry all winter long!

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Anything new or interesting in potato land?

While classics like russets and Yukon golds have stood the test of time, new and fascinating potato varieties are also being bred and marketed. Specialty potato breeders are creating varieties with unique colors, flavors, shapes and textures.

Here are some of the newest, most interesting gourmet potato varieties to try:

Colorful Potatoes

Colored potatoes offer eye-catching options beyond the standard brown and yellow potatoes.

• Adirondack Blue – Striking deep purple skin and flesh.
• Adirondack Red – Bright red skin and pink streaked interior.
• Purple Majesty – Vibrant purple exterior with blue flesh.
• Rio Grande Russet – Russet type with red flesh. Great roasted.
• Mountain Rose – Pink skin with dense, waxy rosy flesh.

Flavorful Specialty Potatoes

Some new breeds highlight specific flavors:

• La Ratte – Nutty, earthy flavor.
• Russian Banana – Smooth, creamy texture.
• Ruby Crescent – Mildly sweet, almost fruity.
• Bora Valley – Exceptionally buttery, velvety flavor.

Unique Shapes and Textures

For distinctive culinary uses, try these fun potato shapes:

• Lola – Elongated fingerling good for roasting or grilling.
• French Fingerling – Petite walnut-shaped fingerling, perfect for roasting whole.
• Banana – Plump, tapered cylinder shape good in stews.
• Russet Nugget – Small, bite-sized russets that roast up crispy.
• Austrian Crescent – Deeply ridged, curved banana shape.

Early Season Potatoes

These varieties are bred to harvest earlier:

• Caribe – Available in early spring when potatoes are just coming into season.
• Annebella – Matures quickly for salads and roasting.
• Shelley – Red potato harvested early summer.
• Yukon Gem – Mini Yukon gold ready by mid-summer.

Beyond the everyday potatoes, these specialty varieties offer more options for colors, flavors and textures! Try some new spuds this season.

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Conclusion

• With hundreds of potato varieties available, choose the right one for the job for optimal results in all potato dishes and cooking methods.
• Select starchy, fluffy potatoes like russets for baking, mashing and frying up crispy.
• Go for waxy, moist potatoes like reds and fingerlings for dishes where potatoes need to hold their shape like salads and soups.
• Beyond the well-known types, explore some unique specialty potatoes for new colors, flavors and textures.
• Store thick-skinned, low moisture varieties like russets in a cool, dark place through winter.
• With the proper potato type, you can make perfect baked potatoes, salads, soups, fries and more!