Recipes

How to Buy, Store, and Cook Storage Potatoes, In Season in March

How to buy, store, and cook storage potatoes, in season in March.
Image may contain Food Bread Plant Vegetable Potato and Burger
Olive oil, salt, and pepper: This recipe is as blank-slate as it gets. Feel free to add other spices to the salt-and-pepper mix, such as cumin or smoked paprika, and finish with whatever cheese you like.Christopher Baker

Hardy and heavy, potatoes are plentiful throughout the late winter-early spring months—in fact, they're one of the longest-lasting storage root vegetables. You'll have to wait until later in spring for tiny, "new" potatoes; big Kennebec and Yukon Gold potatoes are touted for their hardiness.

HOW TO BUY: Look for larger potatoes with few blemishes or black spots. A few sprouting "eyes" are okay; just use a paring knife to remove them immediately before using. Small potatoes soften and go bad quicker and should be eaten first.

HOW TO STORE:
Keep potatoes, loose and unwashed, in a cool, dark part of the house. A root cellar is optimal, but a dark cabinet will work just fine. Do not seal them in plastic bags.

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Senior Associate Web Editor. When she’s not torturing herself by grinding coffee beans by hand and making her own butter, Rochelle writes about cooking techniques and seasonal eating for bonappetit.com. She comes to BA by way of a small farm in Central New York, where she worked as a farmhand ... Read More
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