Eat 5 A Day for Good Health!
Nutritional and Other Information
About Potatoes from
the Barren County Farmers' Market

Eat 5 A Day for Good Health!

Potatoes have been cultivated for centuries and are native to the Andes Mountains.

They are responsible for a large-scale immigration of Irish people to the United States in the mid-19th century when the potato crop failed. Potatoes were the staple food for the Irish people and when it failed, they were starving and came to America to find a better place.

Potatoes belong to the nightshade family - Solanacea - and are related to tomatoes, peppers, and eggplant. Because of their association with poisonous nightshade and the fact that all of the above-ground parts of the plant are toxic if eaten, potato tubers were long believed to also be poisonous. Almost every member of the nightshade family was thought to be poison at one time.

There are several types of potatoes including new potatoes that are dug, sold, and eaten without ever being stored; baking potatoes which are typically the russets, or what is commonly known as the "Idaho Potato," and have a high starch content; boiling potatoes that are higher in moisture than the baking types and have less starch and are the best choice for potato salads; round reds such as Red Pontiac; round whites including Kennebec; Yukon gold yellow-fleshed potatoes; and fingerlings, a variety of new potato that are about the size and shape of a finger. There are also other colors of potatoes such as "blue" or "purple" that are rather odd.

Eat 5 A Day for Good Health!

Selecting a quality product

Look for potatoes that are firm without sprouts growing from the eyes. Avoid potatoes with wrinkled skin, soft spots or green areas on the skin. Tips on Storage

Eat new potatoes as soon as possible after purchase. Potatoes should be stored at room temperature. White potatoes should be stored in a cool, dark, well-ventilated area. If stored properly, they will keep for several weeks. Do not refrigerate potatoes. Do not expose to light, it will turn the exposed parts green.

Tips on cooking

Wash new potatoes gently under running water. White potatoes can be scrubbed vigorously with a vegetable brush. Remove any sprouts that may be present. Potato skin is very high in nutrients and should be left on whenever possible. Making "smashed potatoes" - mashing potatoes with the skins on - instead of peeled and mashed potatoes is more nutritional.

Ways to use:

Make a colorful potato salad with Yukon gold, new red potatoes and blue potatoes
Roast sliced potatoes with herbs and olive oil
Slice potatoes and onions, put in aluminum foil with salt and butter and roast on a grill
Potato & onion latkes, (potato cakes)


Smashed Potato Salad - from Emeril

2 pounds small white potatoes
1 bunch scallions, sliced thinly
1 red onion, diced
3/4 to 1 cup mayonnaise
2 tablespoons cider vinegar
salt & black pepper

In a saucepan, cover the potatoes with water. Bring to a boil and cook until the potatoes are tender. Drain and place in a mixing bowl. Smash the potatoes with a potato masher. Add scallions, red onion, mayonnaise, and cider vinegar. Season, to taste, with salt and pepper.

Kartoffelklosse - German Potato Dumplings

2 tbsp margarine
1 -2 slices white bread, cubed
1 1/3 cup all-purpose flour, divided
2 lbs peeled cooked boiling potatoes, riced
1 egg
1 tsp salt
1/8 tsp ground nutmeg
1/8 tsp pepper
4 qt water
In small skillet heat margarine until bubbly and hot; add bread and saute, stirring constantly, until bread has absorbed the margarine and is browned. Set aside. Measure out and reserve 2 tablespoons flour. in mixing bowl combine remaining flour with potatoes, egg, and seasonings, mixing well; portion dough into 24 equal mounds. Flour hands with reserved flour and shape mounds into balls; press 3 bread cubes into each ball and seal closed, forming dumplings. In 5-quart saucepan or Dutch oven bring water to a boil; use slotted spoon to gently lower several dumplings into water (they will sink to the bottom); when dumplings rise to surface, cook for 3 to 5 minutes longer. With slotted spoon, remove dumplings to warmed serving platter. Repeat procedure with remaining dumplings. These dumplings are good as an accompaniment to Sauerbarten. Makes 12 servings of 2 dumplings each.

Southwest Potato Frittata

2/3 lb (2 medium) potatoes, cut into 1/4-inch slices
1 can whole kernel corn, drained, (8 3/4 ounces)
1 can diced mild green chiles, (4 ounces)
1 can sliced ripe olives; drained, (2 1/4 ounce can)
1 - 2 oz jar sliced pimientos, drained
3 green onions; sliced
2 tb chopped cilantro or parsley
8 eggs
2 tbsp water
Pepper, to taste
1/3 cup grated Parmesan cheese

Heat broiler. Place potatoes in shallow 1 1/2- to 2-quart microwave- safe dish. Cover with plastic wrap, venting one corner. Microwave on HIGH 5 minutes. Coat 10-inch nonstick skillet with vegetable cooking spray; add potatoes and cook over medium heat, turning occasionally, until golden, about 5 minutes. Meanwhile, in medium bowl mix remaining ingredients except pepper and cheese; season with pepper. Pour mixture over potatoes. Cover; cook over medium heat until eggs are almost set, about 10 minutes. Remove cover. Sprinkle with cheese. Wrap skillet handle in double thickness of aluminum foil. Place skillet 4 to 5 inches from heat source. Watching closely, broil 1 to 3 minutes to finish cooking eggs and melt cheese. Cut into wedges to serve

Cheddar Baked Potato Slices

1 can cream of mushroom soup
1/2 tsp paprika
1/2 tsp pepper
4 med baking potatoes, cut into 1/4" slices (about 4 cups)
1 cup shredded cheddar cheese

1. In small bowl, combine soup, paprika and pepper.

2. In greased 2-qt. oblong baking dish, arrange potatoes in overlapping rows. Sprinkle with cheese, spoon soup mixture over the cheese.

3. Cover with foil; bake at 400F. 45 minutes; bake 10 minutes or until potatoes are fork-tender.

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