Potatoes
What It Is
Section titled “What It Is”Potatoes are one of our most reliable fall crops at Cold Springs Organics, harvested in late summer and early fall in a range of varieties — from creamy yellow-fleshed to firm red-skinned. Dense, filling, and versatile, they hold up beautifully to roasting, boiling, and everything in between.
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 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 starch to sugar and affect texture.
- Store away from onions, which release gases that cause potatoes to sprout faster.
How to Prep It
Section titled “How to Prep It”Scrub well under cold running water. Peeling is optional — the skin is nutritious and thin on most varieties. Cut away any eyes (sprouts) and discard any green patches, which can be bitter. Cut just before cooking to prevent browning, or hold in cold water for up to an hour.
How to Cook It
Section titled “How to Cook It”- Roasted — toss cubed or halved potatoes with oil, salt, and herbs; roast at 425°F for 30–35 minutes until golden and crisp.
- Mashed — boil until fork-tender, drain well, and mash with butter and warm cream or milk.
- Pan hash — dice small and cook in a cast iron skillet with oil and onion until crispy on all sides.
Quick Meal Idea
Section titled “Quick Meal Idea”Smashed potatoes — boil small potatoes until just tender, transfer to a baking sheet, smash flat with a glass, drizzle with olive oil and flaky salt, and roast at 425°F until the edges are crispy and golden.