Potatoes
Dense, filling, and endlessly adaptable — one of the best-storing crops in the fall box.
Store in
Cool & dark never refrigerate — changes texture
Keeps for
Weeks to months depending on variety and conditions
Best eaten
Cooked roasted, boiled, or pan-fried
Prep tip
Cut just before hold in cold water to prevent browning
What It Is
Section titled “What It Is”Potatoes are one of Cold Springs Organics’ most reliable fall crops, harvested in late summer and early fall in a range of varieties — from creamy yellow-fleshed Yukons to firm red-skinned and starchy russets. Dense, filling, and versatile, they hold up beautifully to roasting, boiling, mashing, and pan-frying. The variety in your box will affect texture and best use: waxy reds and yellows hold their shape when boiled; starchy russets are best for mashing and baking.
Watch the Video
Section titled “Watch the Video”Download the Guide
Section titled “Download the Guide”How to Store It
Section titled “How to Store It”Keep potatoes in a cool, dark, well-ventilated place — a paper bag or cardboard box in a pantry or basement works well. Do not refrigerate: cold temperatures convert potato starch to sugar, which changes the texture and affects how they brown when cooked. Do not store near onions — they release gases that cause each other to sprout and spoil faster.
Avoid light exposure, which causes greening. A green patch on a potato indicates the presence of solanine — simply cut it away and discard it; the rest of the potato is fine.
How to Prep It
Section titled “How to Prep It”Scrub well under cold running water. Peeling is optional — the skin is thin and nutritious on most varieties. Cut away any eyes (sprouts) and discard any green areas. Cut just before cooking to prevent browning at the cut surface; if you need to cut ahead of time, hold in cold water for up to an hour, then drain and pat dry before cooking.
How to Cook It
Section titled “How to Cook It”- Roasted — toss cubed or halved potatoes with olive oil, salt, and any herb or spice; roast at 425°F (220°C) for 30–35 minutes, turning once, until golden and crisp outside, fluffy inside.
- Mashed — boil until fork-tender, drain thoroughly, and mash with butter and warm cream or milk. The drier the potato before mashing, the better the result.
- Pan hash — dice small and cook in a cast iron skillet with oil and diced onion over medium-high heat, pressing and flipping occasionally, until crispy on all sides.
Quick Meal Idea
Section titled “Quick Meal Idea”Smashed potatoes — boil small whole potatoes until just tender, about 15 minutes. Transfer to a baking sheet and smash each one flat with the bottom of a glass or measuring cup. Drizzle generously with olive oil and season with flaky salt. Roast at 425°F (220°C) for 20–25 minutes until the edges are deeply crispy and golden. Finish with a pinch of smoked paprika or fresh herbs.
Related Recipes
Section titled “Related Recipes”- Sheet Pan Italian Sausage & Veggies — potatoes roast on the pan alongside beets, onions, and sausage