How to pick the best … potatoes

Men's Fitness, April, 2003 by Jim Shiebler

WHAT TO LOOK FOR: Uniformity, firmness and brightness of color.

WHAT TO AVOID: Bruises, black or soft spots, cracks, spores, sprouts, softness, dull finish, unusual shapes. And stay away from prebagged potatoes, as the tinted bags are used to hide soft, deformed or spur-ridden spuds.

OUR TOP 4 PICKS

A) FINGERLING

Characteristic: Sweet and complex flavor.

Best Prepared: Roasted at a high temperature.

B) YUKON GOLD

Characteristic: Natural buttery flavor.

Best Prepared: Boiled in water with whole, peeled garlic cloves and mashed with a dash of nonfat milk and cracked pepper.

C) NEW POTATO (RED)

Characteristic: Moist and sweet.

Best Prepared: Boiled or microwaved. Perfect for on-the-go consumption.

D) RUSSET

Characteristic: High starch content, which can also be used as a natural sauce or soup thickener.

Best Prepared: Sliced and pan sauteed in a nonstick pan with a touch of olive oil over high heat.

--Jim Shiebler, professional chef and host of the nationally televised cooking show Fit Cuisine with Jim Shiebler on the Health Network