When you go to the farmers market in the fall, you will probably find a variety of potatoes. They come in many different colors from white, yellow, red, and even purple. You will also find orange sweet potatoes or yams. Potatoes come in many different shapes and sizes, from finger-shaped or oval fingerlings to petite and round or long and tubular varieties.
Here are some ideas for using fresh potatoes:
- Potatoes can be prepared in many ways. They are delicious when pan fried, baked, boiled, roasted, grilled or stuffed.
- They can be used in soups, chowders and summer salads.
- Mashed potatoes can be used in casseroles, breads and other baked goods and potato pancakes.
Extending the bounty
Potatoes should be stored in a cool, dark place with low humidity. You should use them within a month or two, however if stored properly they could last for three or more months.
Baked Chicken with Vegetables
4 potatoes, sliced
6 carrots, sliced
1 large onion, quartered
1 chicken, raw, cut into pieces with skin removed
½ cup water
1 teaspoon thyme
¼ teaspoon pepper
- Preheat oven to 400 degrees F.
- Place potatoes, carrots and onions in a large roasting pan.
- Put chicken pieces on top of the vegetables.
- Mix water, thyme and pepper. Pour over chicken and vegetables.
- Spoon juices over chicken once or twice during cooking.
- Bake at 400 degrees F for one hour or more until browned and tender.
Recipe Source: What’s Cooking? USDA Mixing Bowl – University of Wisconsin, Cooperative Extension Service, Go with Chicken Eau Claire County, 2002
We recommend you check out more recipes using potatoes from our friends at Just Say Yes to Fruits and Vegetables. They have recipes for different in-season fruits and vegetables, so you can enjoy fruits and vegetables throughout the year.