In season in California: Year-round, but the complex carbohydrates of the potato help make any meal feel more hearty in colder months.
How to choose good potatoes: Potatoes should be firm, well shaped and relatively smooth, and should be free of decay that often manifests as wet or dry rot. Avoid already cleaned potatoes sometimes sold at grocery stores; not only are they more expensive but once the protective coating is removed by washing, potatoes are more vulnerable to bacteria.
Taste: Fried, baked, boiled or steamed, it’s the ultimate comfort food – and we Americans love the humble, but versatile spud. The potato accounts for nearly one-third of per-capita vegetable consumption in the United States, according to the University of Wisconsin.
Health benefits: Rich in immune-boosting Vitamin C, a medium potato with the skin provides about 27 mg, nearly half of the recommended daily intake. Potatoes are also a rich source of Vitamin B, and minerals such as potassium, magnesium and iron.
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