Store potatoes in a cool, dry, well-ventilated dark place where they will remain at their best for 1 to 2 weeks. Do not store them in the refrigerator; their starch will begin to convert to sugar, and they may turn brown when cooked. If stored in bright light, potatoes will turn green and develop a bitter flavor.

Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.