Potato

Pick it!

• May have a light brown or red skin with white flesh.
• Some new varieties have purple/blue skin or yellow flesh.
• Store in a cool, dark, humid place with good air circulation, not in refrigerator.
• If the potato has sprouted or has green spots but is still firm, remove the sprouts or peel away the spots and eat.

Try it!

• Usually cooked by boiling, baking, microwaving, mashing, frying, grilling, or roasting.
• Popular dishes include soups, stews and casseroles, potato salad, hash browns, and French fries.
• Make them healthier by using less added fat.
• Immerse in water immediately after peeling to prevent browning.

Ingredients

• 8 to 10 small new potatoes
• 2 Tbls olive oil
• ¾ tsp garlic powder
• ¼ cup fresh parsley, dill or thyme leaves or 4 tsp dried
• 1 tsp freshly ground pepper
• 1 tsp salt

Directions

1. Use a vegetable brush, gently scrub potatoes under cold running water.
2. Cut potatoes into cubes. Place in a colander and rinse well under cool running water.
3. Place in a saucepan with enough water to cover potatoes. Bring to a boil, reduce heat, cook for 15 minutes or until potatoes are tender.
4. Chop the parsley until finely minced.
5. Drain potatoes. Toss with olive oil.
6. Add parsley, garlic, salt and pepper. Toss until combined.