Best Ways to Cook Potatoes
Slideshow: A Spud Lovers Guide to Potato Varieties
There’s a reason potatoes have been called one of the five plants that transformed the world. This hearty vegetable, which originated in the South American Andes, has fed hungry populations for over 7,000 years. With the ability to feed four times as many people as an acre of wheat, potatoes spread to Europe and fuelled a population boom in the late 18th century.
In terms of nutrition, potatoes may be the most economical vegetable you can grow or buy. High in complex carbohydrates, a source of protein and fibre, this long-time comfort food is cholesterol free and has almost no fat of its own. A medium spud delivers about 20 mg of vitamin C, and contains potassium, iron, niacin and vitamin B6.
With soil and climate well-suited to growing these tubers, we’re blessed with a range of potato varieties and colours. Russets are the old-time standby for baked potatoes and home fries. But have you tasted the complex, wonderful flavours of fingerling, white, red, yellow, and blue potatoes?