COOKING WITH POTaTOES
Storage
Potatoes should be stored in a cool, dark, and well-ventilated place, such as a cellar or pantry. Avoid storing them in the refrigerator, as it can cause their starches to convert into sugar.
Prep Tip
Use waxy potato varieties, like fingerlings, when making potato salad, and starchy potatoes, like Russets, for mashed potatoes.
Seasonality
Potatoes are available year-round but are commonly harvested in the late summer and early fall.
Explore Potato Recipes
Traditional Yooper Pasty
Enjoy a taste of Michigan with this traditional recipe from Great Lakes Culinary Institute’s Courtney Hood.
Red Vegetable Chowder
This recipe is full of great Michigan root veggies complimented with spices and tomatoes for a warm vegan meal.
Creamy Bean & Kale Soup
Make sure to add this great soup to the menu to use up any freezer stock of green beans or kale!
Vegan Blender Soups: Mom’s Potato Soup
Going vegan doesn’t mean sacrificing creamy wintertime soups! Try this recipe using local potatoes and onions.
Rad.ish Vegan Papas Chorizo Burrito
Try this recipe for vegan Papas Chorizo Burritos from Rad.ish, formerly of Traverse City!
Oyster Mushroom Stew with Potatoes and Kale
This recipe uses year-round locally grown oyster mushrooms for a vegetarian hearty stew.
Woodland Harvest: Balsamic Roasted Mushrooms Over Colcannon Potatoes
Check out this delicious fall recipe for balsamic roasted mushrooms over creamy colcannon from the culinary team at the River Saint Joe in Buchanan.
Roasted German Potato Salad
This recipe is an update on a beloved family memory, using Michigan products like potatoes, pickles and bacon.
Table Four2 at Home with Mawby
For the second season running, Mawby offers Table Four2, an intimate tasting experience for two guests at their beautiful Leelanau winery. Guests enjoy four wines paired with four small plates as they overlook the rolling vineyards. This personal offering is...
Soup for the Soul: Ham & Whitefish Soup
During holiday debates about featured proteins, I’ve always been open minded – as long as it wasn’t ham. Recently at a food-tasting of Case Country Farm meats at the Marquette Food Co-op, I sampled a piece in apprehension and was instantly hooked as it melted in...