Take your time in the supermarket potato aisle, and you may be surprised at the choice of potatoes -- different varieties of regular white potatoes; potatoes with yellow, blue or red flesh; big bakers; new potatoes; fingerlings -- all packed with nutrition. For the freshest, vitamin-rich tubers, buy locally grown organic potatoes. Where the potatoes were grown, the soil type, the weather, and the handling and storage after harvest all influence the way potatoes cook as well as their taste and nutritional value. Part of the secret to turning out perfect potatoes that aren’t glumpy, pasty or mushy is in choosing the right type of potato for the preparation method.
