Seasonal Produce Guide

  • For fresh, look for: clean, smooth, firm-textured with no mold, sprouting, green color, or soft spots.
  • Good source of: vitamin C, potassium, B vitamins
  • Try: Boiled, mashed, baked, roasted, fried, stewed, cut up as fries or chips, in stir fries, in soups, in salads

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Potato Fact Sheet & Recipes

Download and print the potato fact sheet for recipes and information about growing potatoes in Wyoming.

Storing & Preparing Potatoes

Storing Potatoes

How potatoes are stored is important for keeping them safe and usable. Keep these tips in mind for your fresh potatoes:

  • Store potatoes in a cool, dark place with good air flow
    • 40-55°F is a good temperature for storing potatoes
    • Storing them in a place with higher humidity (95%) may help prevent them from shriveling
  • Warm temperatures will cause the potatoes to sprout and increase the speed of shriveling and decay
    • Potatoes with sprouts may still be usable, just cut off the sprouts before preparing
  • Light causes potatoes to turn green and eating too much of a green potato can cause illness
    • Cut off the green before cooking the potato
  • Putting potatoes in a very cool place, like the refrigerator may cause potatoes to discolor and makes them taste sweeter
  • Do not wash potatoes before storing
    • Gently brush off dirt
    • Ensure potatoes are dry
    • Scrub potatoes just before using them
  • Before storing potatoes, check over them for any cut or splits
    • Use these potatoes right away and do not store them

Preparing Potatoes

Before cooking potatoes, there are a few important steps to take to make sure they are safe and delicious.

  • Scrub skins under cool, running water to remove dirt with a vegetable brush
  • Trim away any green spots or places where the potato was slightly cut
  • To peel or not to peel
    • Depends on the dish and preferences
    • Potato skins provide a lot of nutrients

* The Cent$ible Nutrition Program is funded by USDA SNAP-Ed and EFNEP. SNAP-Ed assists individuals and families who receive, or are eligible to receive, benefits from the Supplemental Nutrition Assistance Program (SNAP). EFNEP assists families and youth with limited resources  in acquiring the knowledge, skills, attitudes, and changed behaviors necessary for nutritionally sound diets and contributes to their personal development and the improvement of total family diet and nutritional welfare. Visit our income-qualification page to learn more. 

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider. This material was funded by USDA’s Expanded Food and Nutrition Education Program-EFNEP. USDA is an equal opportunity provider and employer. The full nondiscrimination statement can be found here

Issued in furtherance of extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Kelly Crane, Director, University of Wyoming Extension, College of Agriculture and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071.

The University of Wyoming is an equal opportunity/affirmative action institution.

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