Wash the potatoes. Preferably peel them very thin or clean them with a brush.

Potatoes are available throughout the year. Early potatoes or earlies are available as from June, and can be recognised at their skin hanging loose. As from August, the store potatoes are harvested.

Potatoes are graded based on quality, characteristics, and size. It is standard to pack potatoes in blue EPS crates. Other packagings are delivered at the request of the market.

It is best to store potatoes at a temperature of 7 - 14 °C. It is best to store them at a cool, dark, ventilated place. Early potatoes can be stored for only a short period of time.

Potatoes contain proteins of an exceptionally high quality. In addition they contain lots of vitamin C and minerals.

Potatoes are extremely multi-sided with regard to preparations: boil - steam - bake in the microwave - in oil. Anything is possible. Depending on the preparation, you best choose mushy potatoes or potatoes that hold their shape. Whenever possible, you should boil potatoes in their skins. That way they preserve their flavour and vitamins. Boil the potatoes as a whole in some water, and cover the pot. Use mushy potatoes for mashed potatoes, chips, and gratin. Use potatoes that hold their shape for a cold potato salad, for stuffings or to serve the potatoes as a whole.

Boil small potatoes that hold their shape, and serve them cold as an appetiser, stuffed with shrimps, herb cheese or even with oysters, fish eggs, caviar! Put large, unpeeled potatoes in the oven, packed in foil or unpacked. Let them braise along with a roast or another oven dish, and thus save time and energy. Cubes or balls of potatoes that hold their shape are also suitable in a cold or hot vegetable dish, or to garnish a green soup or in tomato soup.