| Makes: | 6 servings |
| Prep Time: | 30 minutes |
| Cook Time: | 45 minutes |
| Ready In: | 1 hour, 15 minutes |
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Store potatoes in a cool, dark place with ventilation and they will keep for weeks. My parents had a shed (all dark and cool) which we used to store our crop for the winter. I can still remember the smell of the soil of the potatoes that ended up in the shed and of course the one potato that would spoil and give off an aroma that made it easy to find; so we could easily discard it.
Do NOT store them in the refridgerator or they will turn brown and have develop a strange flavor. Aim for 45-50 degrees F, warmer and the potatoes will sprout and shrivel. Light causes potatoes to turn green, which imparts a bitter taste. You can store an apple with a potato to help prevent it from sprouting. How to prepare: Scrub exterior gently if they are to be cooked unpeeled. bake, boil, deep-fry, fry, puree, roast, steam, stew. Matches well with: bacon, basil, butter, caviar, cayenne, celery root, chard, cheese, chervil, chives, cream, creme fraiche, dill, fennel fenugreek, garlic, ham, horseradish, kale, leeks, lovage, mint, mushrooms, mustard, nutmeg, olive oil, olives, onions, paprika, parsley, pepper, pork, salt, savory, smoked salmon, sour cream, squash, sweet potatoes, thyme, turnips.
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