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Crops & Varieties: Potatoes

Quick Tips
As with many crops, you don't actually have to peel potatoes, despite what years of kitchen lessons may have taught you. Potato skins are full of nutrients and should only be removed if you're doing something particularly fancy, like making potato flour or if you want a perfect white gnocchi.
There are a million ways to make a potato. Our handy little chart here actually gives a pretty good breakdown of what to do:

Preparation types and times

Baking: 60-75 mins at 350-375° or 45-60 mins at 375°
Boiling: 10-18 mins for cubes & chunks; 15-20 mins for small (whole); 20-25 mins for med (whole)
Braising: 20-30 mins for chunks & slices
Grilling: 12-25 mins for slices; 60-90 mins for whole (foil wrapped)
Roasting: 15 mins for cubes at 450-475°
Steaming: 15-25 mins for new potatoes; 25 mins for floury chunks; 25 mins for waxy small (whole) & 35-45 mins for waxy med (whole)

Inspect potatoes for any damage: spots where skin is peeled away or where the potato is slightly soft means that they won't store well long-term. Put these potatoes in your crisper drawer and use within two weeks.
Store undamaged potatoes in a dry, cool, dark place. Sticking them in the fridge isn't needed, but doesn't necessarily do them any harm. Check potatoes occasionally to ensure they aren't trying to grow too much! When stored in ideal conditions, potatoes can last for months.


101 Cookbooks: Grilled Potato Salad

CSA Newsletter - Week 20 | Summer 2July 15th, 2014

Moving on, what makes our tomatoes special, squash notes

Major news from Tomato MountainJune 29th, 2014

An extreme hail storm and possible tornado (still under investigation) hit Tomato Mountain this past week, and we're still in the process of recovering. Winds upwards of 100mp

CSA Newsletter, Week 15 | Spring 9June 11th, 2014

Scallions |||   Red Rain mustard greens   |||   Red Russian Kale   |||   Lettuce   |||   Rainbow chard   ||| &

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Contact Us Online or Call 608-335-1198

Tomato Mountain Farm ~ N7720 Sandy Hook Rd, Brooklyn WI 53521 ~ ~ 608.712.1585

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