Storage: Store potatoes in a cool, humid, dark environment. The refrigerator can be too cold: potatoes convert starch to sugar in cold temperatures. However, the fridge will eliminate sprouting and is better than overly warm storage. Light can turn potatoes green and create a mildly toxic compound.

Uses: Potato varieties range from starchy to waxy. Most of the varieties we grow are of the waxy type, with new potatoes being the sweetest and least starchy. This makes them better for roasting, steaming and mashing than for making French fries. New potatoes also make a terrific potato salad.