March’s Harvest of the Month: Potatoes

March’s Harvest of the Month crop is Potatoes.

Health Benefits of Potatoes
1/2 cup of cooked potatoes is a good source of:

3 potatoes

  • Vitamin C and A Vitamin
  • B6
  • Potassium
  • Niacin-helps make energy

Produce Tips

  • Look for firm potatoes with smooth skin and without sprouts.
  • Avoid potatoes with any green coloring.

Healthy Serving  & Storage  Ideas

  • Keep potatoes in a cool, dark, and dry place (not the refrigerator).
  • Put in a plastic bag with holes for up to five weeks. Do not use if sprouted or softened.
  • Wash potatoes thoroughly before cooking.
  • Bake, boil or mash potatoes.
OVEN ROASTED POTATOES

INGREDIENTS

1 tablespoon olive oil
1 tablespoon chopped fresh parsley

1 tablespoon minced garlic
½ teaspoon red pepper flakes

1 tablespoon chopped fresh basil
½ teaspoon salt

1 tablespoon chopped fresh rosemary
4 large potatoes, peeled and cubed

 

COOKING DIRECTIONS

  1. Preheat oven to 475 degrees F.
  2. Combine oil, garlic, basil, rosemary, parsley, red pepper flakes, and salt in a large bowl. Toss in potatoes until evenly coated.
  3. Place potatoes in a single layer on a roasting pan or baking sheet
  4. Roast in preheated oven, turning occasionally, until potatoes are brown on all sides, 20 to 30 minutes.

 

Harvest of the month highlights a locally available crop each month of the year in school cafeterias, restaurants, workplaces, and grocery stores. The program expands across Washington & Ozaukee counties to help children, caregivers, and the broader community learn more about healthy, seasonal, whole-foods eating.