The potato was first cultivated in the Andes in "vertical farming" techniques. Despite less than ideal conditions, the durable potato thrived, surviving extremes in temperature, poor soil and thin air. Its storage quality and nutritional value made it all the more impressive.
Instructions
1. Choose potatoes that are whole and firm with the skin intact with no breaks, bruises or dark spots. Look for spuds with clear eyes as sprouting is an indication of age.
2. Wash the potatoes well under cool running water. Use a brush or scrubber to remove any dirt. Rinse and drain.
3. Use a potato peeler and peel the skin from the potato. Lift any small bruises or eyes from the potato with the pointed end of the peeler. Remove any dark or black areas.
4. Set the potatoes in a large bowl or pot and cover with water to prevent browning. Discard the peels or put aside for use in a soup stock.
5. Slice the potatoes in half with a sharp knife. Cut the halves in half and continue cutting until the pieces are the desired size for the recipe. Make the pieces uniform.
6. Return the cut potatoes to the water while working. Place the potatoes in a colander. Drain and rinse well.
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