In very short amount of time you can be a potatoes expert. This Spuds for You is an excellent start. Funny and very informative.
What to Buy and What NOT to Buy:
Always insist on locally grown potatoes to ensure the freshest, tastiest, most eco-friendly supplies. Look for smooth, firm, sprout-free potatoes. Avoid wrinkled, soft or green ones.
Keep your potatoes in a cool, dark, well-ventilated place. Potatoes kept at 45-50 degrees will keep for weeks. Those at room temperature should be used within days of purchasing.
Keep potatoes away from light since this can cause a greening of the skin. If this occurs cut away the green areas since they can taste bitter. You can also cut away any sprouting if this occurs.
The easiest and healthiest way to prepare potatoes is with the skin on. Although they are washed prior to packing, it is a good idea to rinse and scrub potatoes before use.
Once cut submerge raw potatoes in cold water to keep them from taking on a pinkish/ brown color. (This is due to exposure to air, similar to what happens with apples-carbohydrates in the food reacts with the oxygen in the air). However if this happens they are still safe to eat and the discoloration should disappear with cooking. To retain the potatoes water-soluble vitamins, limit water soaking to 2 hours.
Refrigerate leftovers immediately and consume within a few days. It is not advisable to freeze cooked potatoes because they are 80 percent water and become watery upon reheating.
Most potatoes can be baked. If you like your baked potatoes dry and fluffy chose a longer potato with coarser skin. If you like your baked potatoes moist and firm look for a more all-purpose potato like a yellow/ gold variety or a larger round white or red potato.
Boiled Roasted Potatoes:
This is trickier; since you need to be sure the potato will hold together in the water. These come in many shapes and sizes. Round Whites, Reds and Yellows all work well. They have thinner skin and the flesh is a bit waxy because they are high in moisture and sugar but low in starch.
Round Whites, Round Reds, Yellow/ Gold Potatoes, are super for soups, casseroles, salads, roasting, and barbecuing because they retain their shape. Go ahead and mash them, with skins on for a tasty treat.
These are often smaller, very thin skinned potatoes that are just that new, young potatoes. They cook up quickly and lend themselves well to every use except baking.
Sauce - empirepotatogrowers.com
There is 224 pages of Easy to Advanced Potato Recipes here. - foodnetwork.com
Sweet Potato Bonus Episode: Good Eats S07E02 Potato, My Sweet