Fresh potatoes are readily available in the stores everywhere. Look for tubers that feature firm in texture and have smooth waxy surface. They normally have numerous "eyes" on their surface. Avoid those that feature soft in hand, have slumpy appearance, with cuts, patches and bruises.
Oftentimes, you may come across greenish discoloration with sprouts over their surface. Do not buy them since the discoloration is an indication of outdated stock and a sign of formation of toxic alkaloid, solanine.
At home, they should be stored in cool, dry and dark place. Exposure to sunlight and excess moisture will cause potatoes to sprout and produce toxic solanine alkaloid.
Preparation and serving methods
Being a root vegetable potatoes often being subjected to infestation, and therefor, should be washed thoroughly before use in cooking. Fresh, cleaned tubers can be enjoyed with skin to get benefits of fiber and vitamins.
Potato dishes are prepared in many ways:
1. Skin-on or peeled, whole or chopped, with or without seasonings.
2. Mashed- Here potatoes rae boiled and peeled, and then mashed with addition of milk, cream,
and butter.
3. Whole baked, boiled or steamed.
4. Fried in oil or chips.
5. Prepare delicious soup/chowder with leeks, corn, onion and seasoning with salt and pepper.
6. Cut into cubes and roasted; scalloped, diced, or sliced and fried.
7. Grated and prepare dumplings, and pancakes.
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