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?
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.
- 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
- Frying/Deep Frying
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