Potatoes

 
potatoes

 

About
A member of the nightshade family of plants, including peppers, tomatoes and eggplants. For too long, potatoes were considered a starchy, fattening food. Not true. Potatoes are fat free and provide lots of potassium, vitamin C and fiber. They are also a great source of carbohydrates.

Varieties
Round White
Also called all-purpose potatoes. They have thin, tender skins with moist, dense flesh. Best for boiling, soups, stews and salads. They hold together well when cooked.

Long White
Same as round white except for the shape. These have a tendency to turn green when exposed to light much faster than other varieties.

Round Red
Also referred to as boiling potatoes. They have a reddish skin with dense, waxy flesh that contains less starch and more moisture than Russet potatoes.

Russets
Also called Idaho potatoes. These are more elongated than round red and white potatoes, with thicker skins. Their low moisture and high starch content not only gives them superior baking qualities but also make them excellent for French fries. Although grown throughout the Midwest in the United States, "Idaho" is a registered trademark. This same potato, grown outside of Idaho, must be called a Russet.

Yukon Gold
Also called Yellow Finnish potatoes. This boiling potato has a naturally buttery flavor and moist texture that makes them excellent for mashed potatoes.

B Potatoes
A smaller all-purpose white or red potato. There is no difference in the quality between these and the larger potatoes. The size ranges from 1 1/2 to 2 inches.

Creamers
Also called Baby Potatoes. These are smaller than B potatoes. 1 1/2 inches in diameter and smaller.

New Potatoes
Terminologically used to indicate freshly harvested potatoes that have never been kept in storage.

Availability
Year-round.

Nutrition Information:
• For complete nutritional information, click here.

Additional Information
• Why Eat It - Selection - Storage - Preparation
• From Wikipedia, the free encyclopedia