When are they seasonal? Early spring to fall. Potatoes can be stored in cool, dry storage during the winter/spring as well.
Varieties & Culinary Basics:
- Waxy: varieties like fingerlings and new potatoes (which are just young, spring harvested potatoes) keep their shape when cooked
- Starchy: varieties like russet and Idahos, fall apart when boiled, making them good for mashed potatoes, adding thickness to soup. Their starchiness also translates to crispiness, making them a good option for french fries, hash browns, or potato latkes!
- All-purpose: varieties like yukon gold are both starchy and waxy, and are great in any recipe.
Nutrition: Potatoes are a great source of potassium (which most people don’t get enough of) and Vitamin C. It’s also a good source of fiber (keep the skin on for more fiber)