Description: A starchy tuber from the nightshade family. One of the most heavily pesticides vegetables on the market. When possible, buy organic.
Choosing: Pick smooth, firm potatoes without cuts, green spots or sprouts.
Storing: Dark cool place, in pantry or basement(45-50 degrees) for up to two weeks.
Prepping: Wash with a scrub brush to remove any dirt. Leave peel on for fiber. Remove peel if you can't buy organic.
Recipe: Salt & Vinegar potatoes
45 minutes Serves 4
1lb russet potatoes
2 Tbsp Extra Virgin Olive Oil
1/4 Cup Balsamic Vinegar
Heat pot of water to boiling. Wash and cut potatoes into 1 inch dice. Boil potatoes for 5-10 minutes until tender when pierced with a fork but still a little firm. Drain in colander. Heat oven to 450 degrees. Toss potatoes in oil and salt. Lay out flat on baking sheet and bake for 20-30 minutes, stirring halfway through until brown and crispy. Remove from oven, toss with balsamic vinegar and serve. Enjoy!