When choosing the right potato it depends on the potato preference of the individual; whether you prefer a more wet creamy texture or a dry fluffier potato. In general, round varieties tend to have a more wet texture than the long varieties. For best results it is important to use the right potato:
ALWAYS store potatoes in a cool dark place to keep the full flavour of the potato.
When preparing potatoes, if you choose to remove the skin and you're not cooking the potatoes right away, keep them in cool water at a temperature less than 5°C (41°F) (re: in the fridge). Add a couple of drops of vinegar or lemon juice to the cooking water to prevent darkening, which can occur from a reaction with the iron in the potato.
Generally the preference for a baked potato is for a potato that has a dry texture. If this were your preference we’d recommend using a FoodTrust Russet or the Yukon Russet.
Again, it would depend on the preference of the individual, but mostly all potatoes make good boiling potatoes. If you were looking for a wet texture we would recommend:
If you were looking for a dry texture we would recommend using any russet varieties. The Yukon Russet is our favourite.
MASHED PEI POTATOES
Generally the preference for a mashed potato is for a potato that has a dry texture. If this were your preference we’d recommend using a FoodTrust Russet or Yukon Russet potato.
The best fry making potatoes are dry potatoes; Our #1 selling fry potato has proven to be the Yukon Russet potato. Russet potatoes are also suitable. Yukon Gold potatoes have also been used for french fries but give a different texture.
POTATO SALAD, SOUPS, or STEWS
For best results we recommend using wet potatoes; therefore we would recommend Round Varieties (Vales Sovereign, Red, Yellow & White).
We do not recommend using new potatoes they have a tendency to fall apart (dry potatoes have a similar tendency).
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