In volume and sales, potatoes are Michigan's leading produce commodity. In 2000, nearly 1.5 billion pounds of potatoes were harvested, from as far south as Monroe County to as far north as Iron County in the Upper Peninsula.

Michigan is the nation's leading producer of summer or "new" potatoes and potatoes for chip processing. Harvest begins in July and ends in October. Montcalm and Bay counties are major Michigan producers of potatoes.

The most popular type of Michigan potato is the round white, which is used as a fresh market potato and for chips. The table varieties of round whites are well liked for their moistness and soft texture, and russets are preferred for their excellent baking quality. Michigan also has cultivated a market for yellow or "golden" potatoes. These have a unique flavor and may be prepared in many ways.

A medium potato, weighing between 5 and 10 ounces, has 76 calories -- no more than an apple. Potatoes are fat-free, rich in potassium and an excellent source of fiber. Additionally, this vegetable contains one-half the daily requirement of vitamin C, 15 percent of the recommended daily allowance of vitamin B6 and 10 percent of the niacin requirements.

Potatoes should be stored in a cool, dry, dark place between 35 and 50 degrees Fahrenheit. They should always be warmed to room temperature before being cooked.

For more information about Michigan potatoes, contact:

Michigan Potato Industry Commission

Potato Recipes