Have you ever actually priced out the cost of those plastic mesh sacks of potatoes?  They  usually end up all stacked together in the farthest corner of the produce department, somewhere near the onions and yams.  The sacks don't look very appealing, particularly not compared to the delicious bins of loose potatoes.  But check out those prices!

At the grocery store I frequent, for example, medium red potatoes sell for about $1.99 a pound loose.  Or $3.99 for a ten-pound bag.  That's almost sixteen dollars saved!  And it's hard to beat 10 pounds of healthy food for $4!

Potatoes are best stored in a cool, dry, dark place, at room temperature.  Do not store them in your refrigerator, or in direct sunlight.  If you have to prioritize, I find that air circulation is more important than darkness.  I keep my sack of potatoes sitting in a corner of the kitchen where it gets ambient light, because I found that they turned black and squishy when they were kept trapped in a cupboard.

Carbs have a bad rap these days, but don't believe the hype.  If carbs were really the devil, then why aren't vegans all hugely fat?  Because believe me, vegans eat more carbs than you would imagine.  Plus, as far as carbs go, good potatoes are pretty decent.  If you eat the skin, potatoes have more potassium than bananas, and significant amounts of iron, vitamin C, B vitamins, as well as trace amounts of minerals like thiamin, riboflavin, folate, magnesium, phosphorus, and zinc.  The skins provide a good dose of fiber, too, which is always a great addition to your diet.

Best of all, potatoes are versatile, fresh, filling, and easy!  There are thousands of ways to prepare potatoes.  Here are four of my tried-and-true recipes.

Home Fries
Cut potatoes into cubes about the size of your thumbnail.  Add generous amounts of oil (olive or just regular vegetable oil), salt, and pepper.  Cook in a pan over medium heat for about 20 minutes.  Stir and flip them two or three times while they are cooking, but no more.  Test for doneness by stabbing the bigger chunks with a fork - they should feel buttery inside, not hard and crunchy.  

Baked Potato
Heat the oven to 350.  Rub potatoes with butter or olive oil and set in a pan.  Bake for 60-90 minutes, or until stabbing them with a fork meets with no resistance inside.

Mashed Potatoes
Cut potatoes into smaller chunks - sixths, say.  If using red or yellow potatoes, leave the skin on.  Peel brown Russet potatoes.  Boil them for 20 minutes, along with 3-5 cloves of garlic (to taste).  Potatoes are ready when a fork meets with no resistance inside.  

Phase 2, drain potatoes in a colander and return them to the pot.  Add a splash of milk and a good chunk of butter.  (The exact amount isn't terribly critical - start small and add more if you think it's necessary.)  Mash them up along with the cloves of garlic (a fork works fine for mashing).  Add salt and pepper, and try to save some for leftovers!

Roasted Potato Deliciousness
Slice potatoes as thin as you can, leaving the skin on.  Cut up whatever other vegetables you want to roast - onion, bell peppers, carrots, celery, etc.  Toss everything with some olive oil and salt.  Bake at 350 for 30-60 minutes, or until you can't stand the delicious smell any longer!

Creative Commons-licensed image courtesy of Flickr user FotoosVanRobin