Type: Stem tuber
Quantity sold in: lb.
Grown in: Field
Grown by: Horticulture Research Station
Storage and Preparation
Short Term Storage: Potatoes should be stored unwashed in a dark cool area. Whole raw potatoes should not be refrigerated because it can alter the flavor. Properly stored potatoes can last up to 6 months or longer.
Long Term Storage: Potatoes can be canned or frozen.
More information from ISU extension on:
Preparation: Potatoes should be thoroughly washed with cold running water and scrubbed with a brush before prepared or consumed.
Pairings and Nutrition
Pairings: Potatoes are easy to prepare, add substance and starch to a meal, and have a mild flavor that is pleasing to almost everyone. Potatoes can be used and consumed in many different ways including: mashing, boiling, grilling, roasting, sautéing, and even frying.
Nutrition: Potatoes are very high in potassium. One small potato contains more potassium than a large banana.
Grilled, Loaded Twice-Baked Potatoes
- 4 medium potatoes, scrubbed
- 4 ounces (1/2 block large box) cream cheese, room temperature
- ½ cup sour cream
- 8 ounces (1 block) extra-sharp cheddar cheese, shredded, divided use
- 4 slices peppered bacon, cooked and finely crumbled
- 3 Tbsp. finely minced, fresh chives
- 4 Tbsp. butter, melted
- Adjust rack to the middle position of oven and preheat to 375°F. Poke each potato several times with a fork and place directly on the rack. Bake until skin just starts to crisp and flesh is soft, about 1 hour. Remove from oven.
- Meanwhile, preheat a gas grill to 375°F.
- When cool enough to handle, slice off upper third of potatoes. Scoop out interior into a medium bowl, leaving a ¼-inch layer of flesh.
- Add cream cheese and sour cream to scooped out potato in a bowl and beat with a hand-held mixer until thoroughly combined and fluffy, about 30 seconds. Fold in all but ¼ cup of the cheddar cheese, bacon and chives with a wooden spoon. Season with salt, to taste.
- Brush outer skins with melted butter. Fill hollowed skins generously with potato mixture and sprinkle tops with reserved cheese. Place in the center of the grill over direct heat and cook until skins are crackly, the interiors are warmed through and the cheese on top is bubbly, 7-10 minutes. Remove from grill and let cool for 3 minutes before serving.
Spicy Potato, Pak Choi, and Onion Hash
- 1/2 lb. (about 2 medium) potatoes, peeled, split into quarter lengthwise, and cut into 1/4-inch slices
- 2 Tbsp. plus 1 tsp. vegetable oil, divided
- 1 small onion, thinly sliced (about 1/2 cup)
- 1/2 lb. baby Pak Choi, rinsed, dried, trimmed, and roughly chopped into 1/2-inch pieces
- 1 finely sliced serrano or Thai bird chili
- 1 tsp. hot sauce or more to taste
- Kosher salt
- Ground black pepper
- 2 eggs
- Hot sauce, Sambal Oelek, or hot pepper relish for serving.
- Place potatoes in as thin a layer as possible on a microwave-safe plate. Cover with paper towel and microwave on high power until heated through but still slightly undercooked, about 2 1/2 minutes.
- Heat 2 Tbsp. oil in a 10-inch cast iron or non-stick skillet over high heat until lightly smoking. Add potatoes and cook, stirring and tossing occasionally, until well browned on about half of all surfaces, about 4 minutes. Reduce heat if smoking heavily.
- Add shallot and Pak Choi. Continue to cook, tossing and stirring occasionally, until vegetables are all well browned and charred in spots, about 4 minutes longer. Add sliced chili and hot sauce. Cook, stirring constantly for 30 seconds. Season to taste with salt and pepper. Transfer hash to a warm serving platter and keep warm
- Wipe out skillet and add remaining teaspoon oil. Heat over medium heat until shimmering. Add eggs and cook until desired level of doneness is reached. Season with salt and pepper. Place eggs on top of hash and serve immediately with hot sauce, Sambal Oelek, or hot pepper relish.
Cheesy Potato Stuffed Baked Tomatoes
- 6 large, firm, unpeeled tomatoes
- 3 cups mashed potatoes
- ¼ cup fresh, chopped chives
- ½ tsp. dried thyme
- 1-2 tsp. pepper
- 1¼ cup shredded cheddar cheese, divided
- ¼ cup dry bread crumbs
- 3 tsp. paprika
- Salt to taste
- Preheat oven to 350° F.
- Using a paring knife, remove the stem end of each tomato. Using a grapefruit spoon, small melon baller or a teaspoon, carefully hollow out each tomato, removing seeds and juice. Sprinkle the inside of each tomato with a little salt, and place the tomatoes upside down on a cooling rack to drain for about 15 minutes.
- In a medium mixing bowl, combine the potatoes, chives, thyme, pepper and 1 cup of the cheddar cheese. Fill tomato cups with the potato mixture.
- In a small bowl, combine bread crumbs, remaining ¼ cup cheddar cheese and paprika; sprinkle on top of each tomato.
- Place filled tomatoes in nonstick or well-oiled muffin cups. Bake 10 – 15 minutes until topping is crisp and tomatoes are heated through.