Potatoes are the edible tubers of the Solanaceae tuberosum plant, native to the Peruvian-Bolivian Andes. Now a staple crop around the world, the Spanish introduced the potato to Europe following the Spanish conquest of the Inca Empire in the later 16th century.
Potatoes are a very versatile crop, which can be prepared in a number of ways. They vary in their starch content, which changes how they react to cooking methods. High starch potatoes are better for baking, mashing, and frying. Medium starch potatoes are pretty much all-purpose, and hold their shape well, making them the best potato for roasting and gratins. Low starch potatoes are best used for potato salads.
- Russet Burbank
- Russet Norkotah
- Frontier Russet
- Yukon Gold
- Highly digestible.
- High in fibre, as well as antioxidants.
- Source of complex carbohydrates.
- Supply of vitamin C, protein, thiamine and niacin.
Avoid potatoes already sprouting, as they have been stored too long.
Do not pick up greening potatoes.
Keep in mind that light exposure turns potatoes green.
Use potatoes within 2 weeks of purchase.
Russet Potatoes are high in starch, and good for potato pancakes, fries, and mashed potatoes.
White Potatoes are medium starch potatoes, and they’re pretty much great all-around.
Red Potatoes have medium to low starch, and they’re good for potato salad, or just boiled or steamed with butter!
Yukon Gold Potatoes have medium to low starch as well, and while are good for boiling or steaming, are not so good for salads.
- Butternut Squash and Cornmeal Soup
- Chicken Curry Bowl
- Classic Ukrainian Borsch
- Corn Chowder
- Doenjang Soup
- Dublin Coddle
- Dutch Erwtensoep
- French Canadian Tourtière
- Herb Roasted Turkey Thighs
- Hopi Corn Stew
- Idaho Hot Dogs
- Individual Potato Gratins
- Japanese Beef Curry
- Parmesan-Herb French Fries
- Potato Pampushki with Cheese Filling
- Potato Tacos with Guacamole
- Roasted Sweet Potato Wedges with Dipping Sauce
- Saag Aloo
- Simple Potato Salad
- Split Pea Soup
- Vegan Mashed Potatoes
- Vegan Poutine
|January to December|
Nutrition per 1 potato (156 g), baked:
|Total Sugar||3 g|
|Total Dietary Fibre||3.4 g|
|Vitamin C||20 mg|
Provided by Health Canada