potatoes

Here is helpful advice from a package of potatoes about "handling potatoes":

• Store potatoes in a cool, dry dark place with good ventilation.  A burlap bag (such as a rice bag from the Indian grocer) works well to keep potatoes dry and ventilated.

• Don't refrigerate potatoes- doing so converts some of the potato's starch to sugar.
• Don't wash potatoes before storing; it speeds up development of decay.
• Don't expose them to direct sunlight, this turns them green and makes them bitter.
• Scrape away sprouts or green spots prior to preparing.

And here are a few of the many ways to serve them:

STIR FRIED POTATOES

INGREDIENTS:

• 4 potatoes, chopped
• 3 T ghee
• 1/8 t hing

PREPARATION:
1. Heat the ghee in a skillet until very hot.
2. Add the hing and few seconds later the potatoes.
3. Stir fry the potatoes on high until lighty brown and crispy.
4. Lower the heat and cover until tender.

BAKED POTATOES
INGREDIENTS:

• potatoes, preferable medium to large size
• ghee or butter
• salt
• black pepper
• sour cream (optional)

PREPARATION:

1. Preheat oven to 400 degrees
2. Select potatoes of equal size, if possible.
3. Rinse potatoes
4. Prick skins several times with a knife to allow steam to escape and prevent bursting.
5. Arrange on an oven rack.
6. Bake for 1 hour or until soft when poked with a knife.
7. Split each potato open. Add ghee or butter, salt and pepper. Sour cream is also nice.
8. Offer hot

PAN ROASTED POTATOES

1. Preheat the oven to 350 degrees
2. Wash, dry and slice potatoes into 3/4 inch rounds. 
3. Rub a generous amount of ghee onto the bottom of a skillet that has a tight fitting lid.
4. Rub the slices of potato into the ghee both sides and arrange on bottom of the pan
5. Sprinkle with salt and pepper and any other favorite like roasted ground cumin or Italian seasoning
6. Put a lid on and bake 25-30 minutes or until tender (Best not to use glass lids, if you want them to last longer.
7. No pan with a lid? Try a cast iron skillet or other bakeable pan (lids are optional)

Offer hot

BOILED POTATOES