This document printed from the University
of Illinois Extension Extension News at http://www.extension.uiuc.edu/franklin/
Potatoes in Your Meals
October 27, 2007
Joy Richey
County Extension Director
Franklin County Unit 1212 Route 14 West
Benton, IL 62812
Phone: 618-439-3178
FAX: 618-439-2953 jarichey@uiuc.edu
Potatoes are a versatile and popular vegetable. They can be served for breakfast, lunch, dinner and for a snack. Many people use the baked potato as the main ingredient in their meal, adding steamed broccoli and cheese or chili for toppings.
When buying potatoes, select fairly clean, firm and smooth potatoes, advises Jananne Finck, University of Illinois Extension nutrition and wellness educator. Avoid potatoes that are wrinkled or have wilted skins, soft dark areas, cut surfaces or have a green appearance.
Store potatoes in a cool, dark, dry area. The storage area should be well-ventilated. The best storage temperature is 45 to 50 degrees. At this temperature, potatoes should keep several weeks. They don't keep as long at room temperature. Warm storage temperatures encourage sprouting and shriveling. Also, if potatoes are exposed to light too long, they may begin to turn green, and many recommend they not be used. Don't store potatoes under the sink because they may attract insects and rodents.
Don't store fresh potatoes in the refrigerator. The starch can turn to sugar which makes them taste sweet and can cause them to darken when cooked.
The following recipe from U of I Extension is a healthy way to serve potatoes. All family members will enjoy this quick and easy dish.
Healthy Oven Fried Potatoes
6 to 8 potatoes – 3 to 4½ inches each (may use combination of sweet, gold, white, red potatoes)
3 tablespoons oil
Salt or salt free herb blend
Thoroughly scrub and rinse potatoes to remove dirt, but do not peel. Slice potatoes into ¼-inch thick pieces. Sprinkle potatoes with oil, and stir well to coat. Place potatoes on a lightly greased baking dish or cookie sheet. Top with salt or favorite blend of herbs. Bake at 375°F for 50 minutes. Makes 6 servings.
