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.
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.
Same as round white except for the shape. These have a tendency to turn green when exposed to light much faster than other varieties.
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.
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.
Also called Yellow Finnish potatoes. This boiling potato has a naturally buttery flavor and moist texture that makes them excellent for mashed 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.
Also called Baby Potatoes. These are smaller than B potatoes. 1 1/2 inches in diameter and smaller.
Terminologically used to indicate freshly harvested potatoes that have never been kept in storage.
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• Why Eat It - Selection - Storage - Preparation
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