Welcome to our frequently asked questions. If you do not find your answer here, please feel free to contact us.
YES! Potatoes are a low calorie, fat and cholesterol free vegetable high in vitamin C, potassium and a good source of vitamin B6 and dietary fiber. Visit the
nutrition section of
www.healthypotato.com for more information.
NO! It's all those delicious toppings we use that add calories and fat. The potato contains zero fat and a 5.3-ounce potato is only 100 calories. Check out "
Healthy Potato Consumer Recipe Brochure" nutrition pamphlet for some low-fat topping ideas.
Absolutely! In fact, we recommend it. The skin of the potato contains the majority of the potato's fiber, and many of the nutrients are located close to the skin. Wash the potato thoroughly, cut away green discoloration and/or sprouts and enjoy your potato with the skin on.
The majority of the potatoes in the U.S. are harvested between August and October and are then shipped from storage through the spring. After three or four months in storage, potatoes can become more susceptible to bruising, greening or sprouting. Inspect your potatoes before purchasing and make sure your produce manager knows about any defects.
All of them! If you are looking for a specific outcome like solid slices for Scalloped Potatoes, a waxy potato (red or white skinned) is recommended. If you like smooth mashed potatoes we suggest starting with a floury (baking) potato. For more suggestions visit the
Nutrition - Variety section of
www.healthypotato.com.
We don't recommend it. While cooked potatoes can be frozen, they tend to become watery upon reheating. The potato is 80% water; and when frozen, this water separates from the starch and nutrients causing the reheated potato dish to be watery.
A potato plant is a vine that grows above ground with tubers that grow from the roots under ground.
The green on the skin of a potato is the build-up of a chemical called Solanine. It is a natural reaction to the potato being exposed to too much light. Solanine produces a bitter taste and if eaten in large quantity can cause illness, this is unlikely, however, because of the bitter taste. If there is slight greening, cut away the green portions of the potato skin before cooking and eating.
Sprouts are a sign that the potato is trying to grow. Cut the sprouts away before cooking or eating the potato. To reduce sprouting, store potatoes in a cool, dry, dark location that is well ventilated.
When potatoes are stored at too cold of a temperature they can turn black or gray when cooked. To keep this from happening, store potatoes at a temperature between 45ºF and 55ºF. We do not recommend storing your potatoes in the refrigerator, but if you do, letting the potato warm gradually to room temperature before cooking can reduce the discoloration.
This discoloration in the potato flesh is due to the potato being held at too cold of a temperature. This can happen before, during and after harvest. The potato is perfectly fine to eat. You may notice that the potato has a sweeter flavor as the cold turns starches to sugars.
This is called "Hollow Heart," which is caused by a sudden change in the growth rate of the potato. This can happen if the potato plant suffers from lack of water during the growing season then receives too much water all at once. Irrigation and the constant diligence of farmers limit this from happening.
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