Peel your biggest potatoes first for recipes that call for lots of peeling.

When roasting potatoes, breathing room is key! Use two separate baking sheets if needed to get them perfectly crispy.

To save time peel and cut your potatoes ahead of time, and then pop them in the refrigerator for up to two days until you are ready to cook. Changing the water every eight hours will keep them fresh.

If you want to cook potatoes fast, cut them into smaller pieces.

Leftover potatoes work great for pan-fried dishes such as latkes or hashbrowns.

Remember that frozen potatoes are pre-cooked and take less time to cook than fresh. Adding frozen potatoes toward the end will ensure the potatoes aren’t cooked too much when your recipe is finished.

Look for clean, smooth, firm-textured potatoes with no cuts, bruises, or discoloration. Imperfect potatoes are just as good, so just cut them before cooking if you see any cuts or bruises.

Keep potatoes in a cool, dark, well-ventilated place such as a pantry or cabinet. Avoid high temperatures such as next to appliances or under the sink, and keep potatoes away from too much direct sunlight (no countertops).

Do not refrigerate or freeze fresh potatoes before cooking. Colder temperatures lower than 50 degrees cause a potato’s starch to convert to sugar, resulting in a sweet taste and discoloration when cooked.

There is no need to store your potatoes in a bag; you can store them loose. If you store potatoes in a bag, make sure there are holes so the potatoes can breathe. Wait to wash your potatoes until you’re ready to cook them, as dampness will lead to early spoilage.

If potatoes begin to sprout, you can still use them. Just remove the sprout, cut away any green areas, cook, and enjoy.

Rinsing potatoes helps remove excess starch, so it is recommended to rinse the potatoes before cooking.

Au Gratin potatoes contain cheese, whereas Scalloped Potatoes do not.