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Potatoes

About: The potato was first domesticated in modern-day southern Peru and Bolivia between 8000 and 5000 BC. Since then it has become a staple crop in many countries. There are about five thousand potato varieties worldwide, but some of the most popular types are: White, Fingerling, Adirondack Red, Adirondack Blue, Russet, Purple, and Yukon Gold Potatoes.
Nutrition Facts:

Very low in Saturated Fat, Cholesterol and Sodium. A good source of Vitamin C, Vitamin B6, Potassium and Manganese.

Storage:

Do not refrigerate raw potatoes–this will make them darken and sweeten. Instead, keep in a loosely covered bag or bowl to allow for air circulation. Will last about 2-3 months if stored in a cool, dark area (45-55 degrees F). Do not store near onions.

Tips:

To freeze, wash, peel, and boil until tender. Mash potatoes until cool, then place in covered airtight containers or freezer-bags.

Quick Fix:

Parmesan-covered potato slices: Cut boiled potatoes into slices about 1/4-inch thick. Heat oil or butter in fry pan over medium-high heat. Add potato slices and seasonings. Sauté until hot and lightly browned, about 10 minutes. Sprinkle with grated cheese, then heat until slightly melted.