The potato may seem as common as they come, but we’re heading to the fields to learn everything there is to know about the starchy staple. Campbell Farms in North Dakota and Minnesota knows a thing or two about potatoes: They grow organic and conventional red and yellow varieties across their 4,000-acre, multistate operation.
Russet, white, purple or fingerling? How do you determine which potato suits your recipes?
We’re also breaking down the complexity of carbs, including the three main types and how they work differently from each other. Plus, did you know you can use potatoes as a topical blemish remover and as a fix for tarnished silverware? The unusual, but helpful, uses of the common potato seem endless, and we’ve got a whole list for you.
Finally, three Chicago chefs give us their favorite potato side dish recipes that are so delicious, you may just want to enjoy them for a main course.
The family-owned Midwest potato farm focuses on flavorful red and yellow varieties across their 4,000-acre, multistate operation.
Is butter a carb? And other burning questions about sugars, starches and what it all means for your health.
Potatoes get a bad rap but are in fact a great source of vitamins — plus, they’re fat- and cholesterol-free. Learn about the varieties and benefits.
Three Chicago chefs serve up their favorite potato recipes, from sweet frites to au gratin and even a potato salad.