Different potatoes shine in different dishes. Here’s a quick guide:

• Russet potatoes: Higher starch and a fluffy interior, so they’re a go-to for classic baked potatoes and smooth mashed potatoes.
• Yellow/Gold potatoes: Creamy with a naturally buttery texture. They mash nicely and roast well.
• Red potatoes: Waxy and hold their shape, great for roasting, skillet sides, and potato salads.
• Baby or medley potatoes: Quick-cooking and crowd-pleasing for roasting, steaming, and sheet-pan meals.

Shopping tips: Choose firm, dry potatoes without green spots or heavy sprouting, and pick sizes that match your recipe. If you’re short on time, you’ll also find microwave-ready whole potatoes and ready-to-heat sides in our assortment.

Proper storage can help maintain freshness and flavor:

• Keep them cool, dark, and dry: A ventilated pantry or cupboard away from sunlight works well.
• Allow airflow: Store in a paper bag, mesh bag, or open bin. Avoid sealed plastic, which traps moisture.
• Avoid the fridge: Cold temps can affect texture and browning during cooking.
• Separate from onions: Storing them together can speed up sprouting.
• Wait to wash: Wash potatoes right before cooking, not before storing.
• Check regularly: Use any that are softening or sprouting sooner. If you notice green patches, it’s advisable to discard those portions.

For cooked potatoes and sides, follow package guidance and general food safety practices for refrigeration and reheating.

Each format offers different benefits, so it depends on your plans:

• Fresh potatoes: Versatile for baking, roasting, mashing, and more, with full control over texture and seasoning.
• Canned potatoes: Shelf-stable and convenient; they’re typically pre-cooked. Great for quick sautés, stews, or roasting. If you’re adjusting seasoning, you can drain and rinse before using.
• Frozen potatoes and sides: Handy for busy nights—many are par-cooked or ready to heat, saving prep time.

Consider how much time you have, the texture you prefer, and pantry space. If you’re tracking ingredients or nutrients, review the label so you can choose options that align with your cooking and mealtime needs.

Microwaving can be a quick, convenient method:

1. Scrub and dry the potato, then pierce several times with a fork to vent steam.
2. Place on a microwave-safe plate. Cook on high for about 4–7 minutes for a medium potato, turning halfway through. Times vary by size and microwave wattage.
3. Let it rest 1–2 minutes; steam will continue to soften the center.
4. Check doneness by gently squeezing (use a towel). If it’s still firm, continue in short bursts.

For crispy skin, you can finish in a hot oven for a few minutes after microwaving. If the potato is labeled microwave-ready, follow the on-pack directions for best results.

The correct spelling is potato (singular) and potatoes (plural). There’s no “e” in the singular form. You’ll see the plural on our site in product names like russet potatoes, red potatoes, and baby potatoes. If you’re searching, try both singular and plural forms to see the full selection.