Potatoes

Russet (Norkotah)

Typically, harvest begins in August. Generally yield more No. 1's, so they are better-looking potatoes. Recommended when serving whole potatoes. May require different frying techniques than the Burbank.

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Round Potatoes (aka Chef Potatoes)

Similar to a russet and with a medium level of starch, white potatoes have a smoother, thinner and lighter skin. The term 'Chef Potato' was adopted to the product, due to its large size profile and versatility. Extremely versatile, and can be used for baking, boiling, frying, mashing, roasting or steaming. Makes a fantastic skin-on mashed potato by simply adding butter, cream, and salt and pepper.

Red

Small to medium sized, and are round or oval-shaped. The skin is smooth, and ruby to deep red in color. The flesh is crisp, white and firm. When cooked, it has a buttery, mild earthy flavor. While red potatoes can be roasted or baked, they are mostly known to be a fantastic potato for boiling applications, because they absorb water well while maintaining their shape. The skin is tender, so any cooking application with skin-on is preferable. Red potatoes are best for soups and stews or low country boils, mashed, in cold potato salads or roasted as breakfast items.

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Yellow/Yukon Gold

Yukon Gold potatoes are medium to large in size, and are round to oblong, with a slightly flattened shape. The flesh is yellow to gold, firm, moist and waxy. When cooked, they take on a creamy and tender consistency, with a rich buttery and earthy flavor. While this potato is incredibly versatile due to its medium starch content and sweet taste, it is best utilized boiled or roasted. Can be use in au gratins, simmered into soups and stews, sautéed into breakfast dishes or mashed with cream and butter.

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Sweet

The sweet potato is a starchy, sweet-tasting root vegetable that originated in tropical America. The yam is a starchy, edible root that orginated in West Africa and Asia. The terms 'Sweet Potatoes' and 'Yams' are used interchangeably in the U.S. Today, the U.S. Dept. of Agriculture requires labels with the term 'yam' to be accompanied by the term 'sweet potato'. They can be stewed, baked and topped with savory or sweet items alike, mashed with butter and cream, and roasted with fresh herbs and garlic, or sliced thin and fried into chips. Smaller potatoes can be roasted with the skin on, while larger potatoes tend to have tough skins that must be peeled before preparing.

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