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Made to improve the flavor of baked potatoes, this kitchen utensil is a unique tool for microwave baking.

A variety of potato that is excellent as a new potato but is also grown and marketed as a maincrop potato.

A small electric appliance that slowly cooks food with a low, moist heat. This piece of cookware allows food to be prepared at a consistent low temperature and is designed to cook for a period of six to twelve hours.

A kitchen utensil used to reduce whole soft foods, such as cooked potatoes and carrots into smaller bits.

A speciality flour that is produced from white sweet potatoes. It is raw flour, not roasted flour and therefore, does not require cooking before use.

The combination of sweet and fresh flavors creates a thick and savory soup made from a mix of vegetables and sweet potatoes.

A cooking bag manufactured with heat tempered plastic enabling it to withstand the high temperatures of an oven.

A small, narrow potato (generally 2 to 4 inches in length) that is actually a very young tuber. The potato has a finger-like appearance and a firm texture that varies from moist to dry, with a flavor that ranges from a mildly sweet to rich and nutty.

Yellow potatoes have skins and flesh that ranges from pale yellow to golden yellow. Their flesh has a buttery flavor and they are used for baking, boiling, roasting, and mashing.

A kitchen utensil used to puree potatoes after they are cooked or to puree other soft foods for making food dishes requiring a smooth textured ingredient.

One of several varieties of medium size round red or white potatoes that are suitable for boiling, as well as roasting or frying.

A combination of ingredients that go together well make this type of soup similar but a more savory version of a traditional potato soup.

Sometimes referred to as cooking en papillote, a French term meaning in paper, this technique involves the placing of food into a parchment cooking paper or a foil packet, sealing it, and then cooking the contents.

A typical type of Chowder that is made with a greater abundance of solid ingredients than liquid ingredients.

A type of potato, such as a russet or white potato, that have brown skins and white flesh and are commonly used for baking, but can also be used for mashing, frying, broiling, or deep fat frying (French fries).

A plastic bag used for steam cooking food in the microwave. These sealable bags have special slits cut into them to allow venting during the steaming process.

A type of finger potato with a long knobby oval shape, a pinkish beige colored skin, and white flesh that is somewhat waxy in texture.

An oval shaped potato with a thin outer skin that is light tan in color and smooth overall with a few very small eyes.

A variety of russet potato known as Russet Burbank or Russet Brown, which is referred to as an Idaho potato because they are grown in the state of Idaho.

A food dish made with potatoes that are precooked, cubed and then fried in butter or oil and seasoned with a variety of ingredients such as salt, pepper, onions, and bits of green herbs.