Season:
Late June-October.
Nutrition Facts:
Potatoes are a good source of vitamins B and C, potassium and complex carbohydrates. They do not contain fat, cholesterol or sodium. There is only 70 calories in a 1/2 cup serving of cooked potato. Most nutrients are located just below the skin, so avoid peeling whenever possible.
Selection:
Select firm potatoes free from wrinkles, green spots or bruises. New potatoes are immature potatoes of any variety. They are creamy, thin-skinned, and small enough to serve whole. New potatoes are best in dishes that call for boiled potatoes as they will hold their shape. For baking, frying and mashing, choose drier varieties.
Storage:
Potatoes should be kept in a cool humid, dark, well ventilated place. Do not store in the refrigerator.
Preparation:
Potatoes should be thoroughly washed and scrubbed before cooking. Any sprouts or eyes growing should be cut out. Common methods of preparation include boiling, baking, microwaving, mashing, fying and grilling.
Buying Kentucky Proud is easy. Look for the label at your grocery store, farmers' market, or roadside stand.