By HELEN SMITH

By HELEN SMITH - EWtnrio* Agent, Home Economic! * Potatoes are one of the top 20 I vegetables consumed in the United States. In fact, each American eats dearly 50 pounds of potatoes each Je$r — boiled, baked, roasted, fried, ! scalloped, creamed, stuffed, and even IifW, The potatoes versatility is limit*ed only by the cook’s imaginatiort. '^ ^ * > ’ Potatoes are an important source of complex carbohydrates. In addition, they contain vitamins C and B6, Iron, potassium, and trace minerals < >$u€h as manganese, chromium, selenlum, and phosphorus. Potatoes are I ldw; in sodium, are virtually fat free, * and; provide fiber when the skin is - $a(jen. USDA nutritionists recommend ? to 5 servings from the vegetable gfeup each day. Count as a serving . 1/2 cup cooked potato (baked, boiled, mashed). Go easy on the fat and salt .ftdded during cooking or at the table - id the form of spread, sauces, dressings, seasonings, and toppings.

Selecting Potatoes f As far as the consumer is concerned, potatoes can be classified by use. There are “new” potatoes, general purpose potatoes, and baking potatoes.

•“New” potatoes are best when boiled. They are generally harvested before the skins have “set” and, because of immaturity, may be “skinned” or “feathered” during handling. Most new potatoes come to market from January through September. This term is also used to describe freshly dug fall-crop potatoes \Vhich are not quite fully matured. 1 ’ General-purpose potatoes, both found and long types, comprise the great majority of supplies. They are available year-round,. As the term , implies, they are used for boiling, fry, irig,,baking, casseroles, and soups. i,r . - Baking potatoes are grown specifically for their baking quality. The mqst widely grown and best known * baking potato is the Russet Burbank.