| |
The key to choosing the right potato variety for your taste
is knowing the relationship between the appearance of the potato and its intended use. Consider
the size, shape and colour of the potato.
| VARIETY* |
SHAPE |
SKIN |
FLESH |
BAKE |
BOIL |
FRIES |
CHIPS |
| Russet Burbank |
long |
russet |
white |
 |
 |
 |
 |
| Ranger Russet |
long |
russet |
white |
 |
 |
 |
 |
| Goldrush |
long |
russet |
white |
 |
 |
 |
 |
| Shepody |
long |
smooth |
white |
 |
 |
 |
 |
| Kennebec |
oblong |
smooth |
white |
 |
 |
 |
 |
| Superior |
oval |
flaked |
white |
 |
 |
 |
 |
| Norvalley |
round |
white |
white |
 |
 |
 |
 |
| Norland |
round |
red |
white |
 |
 |
 |
 |
| Yukon Gold |
round |
yellow |
yellow |
 |
 |
 |
 |
| Chieftain |
round |
red |
white |
 |
 |
 |
 |
New Potatoes are young, newly harvested potatoes of any variety.They have thin, feathery skins and are
best boiled and eaten with the skins on. They should be stored in the refrigerator and used within one week.
|
|
|
|