Potatoes

Blue: are not a common household potato. They are identified by the color of their flesh with can be from a dark blue to a lavender. Their flavour is slightly nutty, but delicate. They are not the best for casseroles or soups because of their color, but are great micro-waved, steamed, or baked.

Red: Have a rounder shape, and a smooth thin reddish skin. Their firm texture goes well in all methods of cooking, and potato recipes.

Russet: have a dark brown skin. They are a fairly large, oblong potato and are best baked or mashed.

Whites – long: have a smooth, thin egg-shell white skin. They are fairly large and oblong in shape. They are best used in baking such as potato salad, casseroles, & soups. Other methods of cooking them to get the best out of their flavour is boiling, roasting and steaming.

Whites – round: are called round, but are actually oval in shape. Their skin is a light tan color. These are the most common all purpose potato, and can be used in any recipe.

Yellow Flesh: have a yellowy appearance inside, and a rich buttery flavour. Are best baked, mashed, or roasted.

Is a natural process which occurs to potatoes that have been overexposed to light in the supermarket, or home. This will not happen to potatoes stored under proper conditions. Green potatoes have a bitter taste and if severe, can cause a burning sensation in the mouth, an upset stomach, or a headache. If green is slight, just cut away this part. If it is severe, discard entire potato.

This is called ‘hollowheart’, and is caused by early sudden temperature changes or rapid growth. If your potato has this condition, there is no cause for alarm. Just remove it – the remaining potato is fine.

These are bruises caused generally from rough handling. Despite popular belief, potatoes are not as robust as assumed. Remove these spots before cooking.