Potatoes exposed to bright light develop green patches. This green skin contains the toxin ‘solanine’ which can cause cramps, headache, diarrhea, and fever. The solution is simple. Don’t eat the green skin simply remove it the solanine is only present in the green skin and any discoloration underneath it the rest of the potato is completely safe to eat. Remember always keep potatoes in dark place, room temperature otherwise potato’s skin will become green, and withered!

Let raw potatoes stand in cold water for at least half an hour before frying to improve the crispness of french-fried potatoes.

To keep potatoes from budding, place an apple in the bag with the potatoes.

Do not refrigerate potatoes. The temperature in your cooler will turn the potato starch into sugar. You will then have to store the potatoes for up to two weeks at 50 degrees to convert the sugar back to starch. Always store your potatoes in a dark, cool, dry area with good air flow.

For healthy roast potatoes, part boil for 5 minutes, then place on a baking tray lined with parchment paper and roast in the top half of the oven.

Baking Potatoes: Use a potato with high starch content …it makes for a puffier baked potato. Good starchy potatoes are: russet and Idaho.

Potatoes used with the jackets intact are definitely more nutritious than after peeling. Use a soft steel or plastic scrubber to scrub them before using.

To make potatoes fluffier while you’re mashing them add a pinch of baking soda, they will turn out really fluffy and taste better too.

Other than salt in water to make it boil faster, use a little bit of vinegar, especially for potatoes, it will keep them whiter.