One potato, two potato, three potato more!

Potatoes tend to be a comfort food for most people. But are all potatoes alike? Are all potatoes created equal?

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There are several varieties of potatoes the most common ones being:

  • Bakers potatoes (Russet)
  • White potatoes (New potato)
  • Red Skin potatoes 
  • Yukon Gold (yellow potato)
  • Fingerling potatoes
  • Purple potatoes

Proper Storage of Potatoes

  • Cool well ventilated space – not the fridge.  When put in the refrigerator the starch in the potato converts into sugar which causes a sweeter taste and can cause discolouration to occur when its cooked. 
  • Dry
  • Dark
  • Green spots or sprouting on the potato is caused by a chemical called Solanine. It is caused by the potato being exposed to too much sunlight. If your potato has green on it cut away the green portions as it has a bitter taste and can cause illness if a large amount is eaten.

Starch Content Variation:

  • Russets – high starch
  • White – medium starch
  • Red – medium to low starch (hold their shape well)
  • Yukon gold – medium to low slightly waxy best for steaming or boiling

 Cooking Methods

  • Baking
  • Frying/Deep Frying
  • Mashed
  • Boiling
  • Roasted
  • Steaming

 Nutrients Found in Potatoes:

  • Good source of Vitamin C and Potassium
  • Provide B vitamins such as Thiamine, Niacin, Folate, and Riboflavin
  • When eaten with the skin on potatoes also provide dietary fibre

Check out this great chart from the Wisconsin Potato and Vegetable Growers Association:

Best Cooking Methods Based on Potato Variety 

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