The potato is an excellent source of complex carbohydrates and minerals and is a fairly good source of vegetable protein. Potatoes form a complete protein when eaten with meat, dairy, or grains. Potatoes are an excellent storage crop and are often a staple in a seasonal winter diet.

How to Prepare:

Scrub potatoes with a vegetable brush under running water to remove garden soil. No need to peel an organic potato. Most nutrients are in or near the potato skin. Trim off any green spots and eyes (where the toxic solanin concentrates), and any damaged areas.

How to Store:

Refrigerate baby new potatoes if not used within 2-3 days. Use within 1-2 weeks. Most potatoes will keep at room temperature for up to 2 weeks. Store away from light. For longer storage, potatoes will keep best at 45-50 degrees, high humidity, and in darkness. If their environment is too warm they will sprout and shrivel; if too cold, the starch will turn to sugar.

How to Cook:

Potatoes can be baked, boiled, mashed, scalloped, fried, grilled or roasted.

Information adapted from From Asparagus to Zucchini


Dinosaur Kale with Baby Potatoes


  • 2 cups vegetable or chicken stock
  • 2 cups water
  • 1 pound baby potatoes of various colors
  • 3 Tbsp olive oil, divided
  • 1 pound dinosaur kale or Swiss chard, chopped roughly
  • 3 garlic cloves, chopped
  • ¼ teaspoon red pepper flakes
  • Salt and black pepper
  • Grated zest of a lemon
  • Lemon juice to taste


Bring the stock and water to a boil and add the potatoes. Turn the heat down to simmer gently until the potatoes are tender, about 20-30 minutes. Drain (you can reserve the stock and water to cook rice or polenta with later) and coat the potatoes with 1 tablespoon olive oil. Salt well and set aside.

Heat the remaining olive oil in a large sauté pan over medium-high heat for 1-2 minutes. Add the kale and turn to coat with the oil as it wilts. Add the garlic and toss to combine, then add the red pepper flakes and some salt and black pepper. Stir-fry this for 2 minutes, then turn off the heat and cover the pan. Wait 2-4 minutes before uncovering. To serve, mix the lemon zest with the kale. Lay down a “nest” of kale on the plate and arrange the baby potatoes in the center. Squeeze some lemon juice over everything right as you serve.

Recipe courtesy of Simply Recipes


Roasted Fingerlings


  • 1-½ pounds fingerlings, halved lengthwise
  • 3 cloves garlic, minced
  • 2 tablespoons finely chopped rosemary leaves
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper


Preheat the oven to 375 degrees. In a large bowl, toss the potatoes with the garlic, rosemary and oil. Season, to taste, with salt and pepper. Spread the potatoes out in an even layer on a baking sheet. Roast until golden and cooked through, turning occasionally, about 35 to 40 minutes. Transfer to a serving bowl and serve.

Recipe courtesy of Food Network


Spicy Chili Potato


  • 1 teaspoon olive oil
  • 1 teaspoon chili powder
  • 1 can (4 ounces) diced green chiles
  • 1 can (15.5 ounces) drained black beans
  • ¾ cup water
  • 4 baked potatoes
  • Shredded Monterey Jack
  • Sour cream
  • Diced avocado
  • Fresh cilantro leaves


In a skillet, heat olive oil and chili powder until fragrant, 1 minute. Add chiles, beans, and water and cook until slightly thickened; season. Top potatoes with chili, cheese, sour cream, avocado, and cilantro.

Recipe courtesy of Martha Stewart


Curried Potato and Vegetable Soup


  • 4 Tbsp butter
  • 1 yellow onion, chopped
  • ½ yellow bell pepper, chopped
  • 1 large carrot, chopped
  • ½ teaspoon cumin seeds
  • 1 teaspoon turmeric
  • 2 teaspoons curry powder
  • 1 teaspoon yellow mustard seed
  • 2 cloves garlic, minced
  • 2 lbs Yukon Gold potatoes, peeled, quartered, cut into ½-inch slices
  • 4 cups chicken broth or vegetable broth (use vegetable broth for vegetarian option)
  • 2 cups water
  • 2 cups roughly chopped cauliflower florets (about ½ a head)
  • 1-½ teaspoons salt (more to taste)
  • 1 cup corn kernels (frozen is fine)
  • 2 small yellow summer squash, roughly chopped
  • ½ cup chopped fresh cilantro leaves (or parsley) for garnish

In a large pot (6-quart), melt butter over medium high heat. Add the onion, bell pepper, carrot and cumin seeds. Cook, stirring occasionally until the onions are soft and the bell pepper is lightly browned. Add the turmeric, mustard seed, and curry powder and cook for a minute more. Add garlic and cook 30 seconds more.

Add the potatoes, the broth, water, cauliflower, and salt. Increase the heat to high to bring to a boil, then reduce heat to medium-high or medium, enough to maintain a simmer. Let simmer uncovered for 20 minutes.Add the corn and summer squash, cook for 10 minutes more, until the vegetables are cooked through. Use an immersion blender (or a regular blender) to purée about half of the soup. Adjust seasonings. Garnish with chopped cilantro or parsley.

Recipe courtesy of Simply Recipes

Leek and Potato Gratin


  • pinch of salt
  • 3 lb. potatoes (such as red or Yukon gold)
  • 2 tbsp. unsalted butter
  • 10 medium leeks
  • 4 clove garlic
  • 2 c. heavy cream
  • 1 c. milk
  • ¼ c. chopped fresh parsley


Preheat oven to 375 degrees. In a large pot of salted boiling water, parboil potatoes for 5 minutes. Drain potatoes well and set aside. In a large skillet, heat butter over medium heat. Sauté leeks and garlic until leeks are tender, about 7 minutes. Set aside.

In a buttered 9-by-13-inch baking dish, arrange half of reserved potatoes in an overlapping pattern. Pour 1 cup cream and ½ cup milk over top and sprinkle with 1 teaspoon salt. Top with reserved leeks and arrange remaining potatoes. Pour remaining cream and milk over potatoes and sprinkle with ½ teaspoon salt. Bake until potatoes are tender, top of gratin is golden brown, and most of cream and milk have been absorbed, about 45 minutes. Garnish with parsley.

Recipe courtesy of Country Living