The potato is an incredibly healthy food that has gotten a bad reputation, largely because it can be prepared in ways that counteract its benefits.
Baked and served in its skin, a potato is a surprisingly good source of vitamin C, as well as potassium, fiber, vitamin B6 and other B vitamins, copper, manganese, and even some lutein.
The key to getting the benefits of potatoes is to eat them baked or pop them in a microwave, rather than fried. But if you are absolutely having a French fry craving, go ahead and LIVIT…enjoy a few to satisfy the craving and to help prevent overloading on them when the craving gets out of control.
Potatoes should be smooth and firm, without cut surfaces, soft spots, signs of mold, green areas, or sprouted eyes. If you will be baking more than one potato at a time, select potatoes that are about the same size so that they will cook in the same amount of time.
Keep potatoes away from light, heat, and dampness. A closet or even a drawer works well. Kept cool and dark, potatoes will keep for several weeks, but at room temperature, they may only last a week. Light can cause them to sprout. Store potatoes away from onions, because the two vegetables give off gases that can negatively affect each other’s storage life. Don’t refrigerate potatoes as this changes the taste and may even turn them black when they cook.