Without knowing which variety of potatoes you are using it is difficult to say for certain, but a number of baby potatoes available on the market are not true new potatoes but in fact small sized maincrop potatoes known as ‘mids’ in the trade. These mids have a higher dry matter than new potatoes causing them to burst on cooking.

Probably baked with a squeeze of lemon, some salt and pepper. Topping the baked potato with salsa is also a good solution.

Yes, for example some people make their mashed potatoes from baked potatoes hollowing out the cooked insides and they get a very dry almost roasted flavor. Boiling steams the potato and some of the nutrients are lost, especially if boiled whole. We suggest cutting into large chunks then boil. Microwaving keeps a lot of the moisture in the potato which can yield less potato flavor.

If the cooking time is too long, fire could result. At the end of the recommended cooking time, potatoes should be slightly firm.

The potato or tuber is a storage organ that is developed from the swelling at the end of an underground stem. Potatoes that are harvested before they mature are often called "new potatoes" or "early potatoes." We chippers are always happy when the "new potatoes" crop comes in from Florida. "New potatoes" almost always are an appetizing soft golden color. These potatoes have a thin tender skin, which is easily rubbed off during harvesting and handling.

Your potatoes probably suffer from being stored at too cold a temperature. Store potatoes in a dark, dry, well-ventilated area where the temperature is between 7 and 10°C. They can be kept for a few months. If this is not possible to do in your home, only buy enough potatoes for one or two weeks

I find that for the best results, new potatoes need to be cooked very carefully and slowly. Always put the new potatoes into cold water and then slowly bring them to the boil. Once boiling simmer them very gently so that the surface of the water is just breaking and when cooked your new potatoes will be bursting with flavour.

An unusual characteristic of slow cooking is that vegetables, especially root vegetables such as potatoes and carrots, actually take longer to cook than meats. Be sure to peel and cut them into small pieces. Place vegetables near the bottom and sides where they will be covered by liquid.

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You can purchase a low carb potato mix. The best thing to do is replace potatoes with turnips, cauliflower, or squash. Because turnips do not have a strong taste of their own and have almost the same texture and consistency, they tend to pick up the flavor of whatever they are cooked with. Make Turnip Salad (previously Potato Salad), fry them as fries, or au graten style. They are also wonderful in soups and stews.

YES! Potatoes are a low calorie, fat and cholesterol free vegetable high in vitamin C, potassium and a good source of vitamin B6 and dietary fiber. Visit the nutrition section of www.healthypotato.com for more information.

NO! It's all those delicious toppings we use that add calories and fat. The potato contains zero fat and a 5.3-ounce potato is only 100 calories. Check out "Healthy Potato Consumer Recipe Brochure" nutrition pamphlet for some low-fat topping ideas.

No. The potato tuber, the part we eat, is not poisonous, however the potato plant is toxic. Green portions on the skin of the potato are also toxic.

Any other questions not answered here please contact the Food & Nutrition Services office at 915-779-4216

Small Idaho Potatoes are best for use in salads, while medium-sized Idaho Potatoes are quite versatile and can be used baked, mashed or fried. Large ones are ideal for French fries or the "meal-in-itself" baked potato.

There are two grades of potatoes typically sold in food service, a #1 potato from Idaho comes packed in cartons and has less defects, a nice oval shape with few eyes. The #2 is commonly used in situations where the overall appearance is not as important such as freshly made French fries, mashed potatoes or hash browns. The #2 is packed in burlap bags, plastic or paper bags or can also be sourced in a one-piece box.

No harm in eating the potatoes raw, but they may find them a little harder to digest than when cooked. Willard Scott, the famous NBC weatherman, does this all the time even making a point once to chomp down on an Idaho Potato on a harvest segment of the TODAY show a couple of years ago.

With the advent of the microwave, cooking potatoes has become much faster and more convenient. Many claim that the microwave actually bakes a more nutritious potato than a conventional oven, because the potato is exposed to nutrient-draining heat for a shorter period of time. Potatoes should be scrubbed, dried and pricked with a fork, then wrapped in a paper towel and placed one inch apart on a microwave rack. Cook according to your oven's guidelines, and turn potatoes once during cooking.

Potatoes are good for you, just watch what you put on them. Try salsa or steamed or sautéed vegetables on a baked potato instead of butter and sour cream, watch the portion sizes on those fries. A medium potato has 26 grams of carbs, 3 grams of sugar. Here is the link to the nutrition information from our web site: Click Here. The sprouts that form after a potato sits for a while are not poisonous, its just the potato trying to replant itself.

To preserve the Idaho Potato's abundant nutrients, cook with the skins on whenever possible. And steam, rather than boil potatoes. Save the cooking water after steaming potatoes, as some of the potatoes' nutrients will have leaked into it. Use it to make gravies or bread, or to moisten mashed potatoes.

Once mashed they can be frozen but will typically oxidize or turn gray in a matter of days. To help prevent this, add a small amount (tablespoon) of white vinegar or concentrated lemon juice to the mixture once cooked.

Before storing spuds, look them over and use any bruised ones first. Since dampness can cause decay, it is best not to wash spuds before storing.

Store Idaho Potatoes in a cool, dark and well ventilated place. They will keep about a week at room temperature and for several weeks at 45 to 50 degrees Fahrenheit. However, refrigerator temperatures are too low, which converts the potato's starch into sugar, resulting in a sweet taste. The extra sugar also causes potatoes to darken prematurely while frying. (This process can sometimes be reversed by storing the potatoes at room temperature for a week to 10 days.

If the potatoes were stored too cold (below 40 degrees F) then they can turn black. Could also have black bruising from being handled (dropped) when cold.

The greening is exposure to light. This can happen in the fields, or if out on display in the grocery store. This greening tastes bitter so just peel away before cooking.

Fingerlings are similar to your own fingers. They are known for their firm, waxy, flavor texture. They are typically 1 to 2 inches in diameter and 2 to 4 inches long.