Potatoes

Nutrition: It provides certain vitamins, potassium, trace amounts of thiamine, riboflavin. foliate, magnesium, phosphorous, iron etc., and carbohydrates from starch. Almost all the protein content of a potato is contained in a thin layer just under its skin- so use it with the skin whenever you can.

Types:
Russet: They are high in starch and turn soft after cooking. Thus they are ideal for mashed potatoes and french fries.
Small White potatoes: They are low in starch and hold their shapes after cooking. Best for Alloo Paneer/ Aloo Palak etc.
Red: They can also look rosy. They have moist texture, suited for salads and roasting. One favorite is 2" pieces (with skin) tossed with marsalas.
Blue/Purple: They have a nutty flavor, and the color ranges in hue from dark blue or lavender to white.

Buying: Any potato. doesn't matter the type, should not be greenish - it indicates toxicity.

Storing: Potatoes should always be kept in a dark,cool and dry place. If they are exposed to light, green patches will develop which can be poisonous and they grow mold if it's too damp. If buying potatoes in polythene bags, remove them once home and put them in a vegetable rack/ wire basket/ paper bag, and place it in a dark place.

Cooking Method: Steam, stir-fry, boiling, micro-waving.

Dishes: It can be used in any part of indian cooking. Also, it's a great way to fix a salty gravy- by adding boiled or steamed and mashed the potatoes to the dish.