A Practical Guide - Choose the Right Potato

Choosing the right potato can make a world of difference in the finished product.

Buying  |  Cooking  |  Storing  |  Preparing

COOKING THE POTATO

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.

Examples of potatoes with a wet texture are:

1. Superiors (Round Potato)
2. Norland (Round & Red Skin)
3. Fabula (Round & Yellow Flesh)

Examples of potatoes with a dry texture are:

1. Russet Burbank (Long Potato)
2. Goldrush Potato (Long Potato)
3. Yukon Gold (Round & Yellow flesh)

Choosing the right potato:

BAKED PEI potatoes
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 the following:

1. PEI Russet Burbank
2. PEI Goldrush
3. PEI Yukon Gold

BOILED
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:

1. New Potatoes (The term "New Potatoes" refers to young, newly harvested potatoes of any variety. They have thin skins and a waxier texture, which makes them perfect for a gentle scrub and a simple boil. Enjoy them with the skins on and for their creamy texture. They are delicious.)
2. Superiors (Round Potato)
3. Norland (Round & Red Skin)
4. Fabula (Round & Yellow flesh)

If you were looking for a dry texture we would recommend:

1. Russet Burbank (Long Potato)
2. Goldrush Potato (Long Potato)
3. Yukon Gold (Round Potato)

BEST RESULTS: To get the best-boiled potato, they actually need to be simmered. Place potatoes in about two centimeters (one inch) of boiling water in a heavy saucepan with a tight-fitting lid. When water returns to a boil, reduce heat and simmer for about 20 to 30 minutes or until fork tender. Uncover the saucepan and drain immediately if the preference is to keep the potatoes dry.

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 the following:

1. PEI Russet Burbank
2. PEI Goldrush
3. PEI Yukon Gold

FRIES
The best fry making potatoes are dry potatoes; therefore we would recommend the following:

1. Russet Burbank (Long Potato)
2. Gold Rush Potato (Long Potato)
3. Yukon Gold (Round Potato)

POTATO SALAD, SOUPS, or STEWS

For best results we recommend using wet potatoes; therefore we would recommend the following:

1. Superiors (Round Potato)
2. Norland (Round & Red Skin)
3. Fabula (Round & Yellow Flesh)

We do not recommend using new potatoes they have a tendency to fall apart, (dry potatoes have a similar tendency.

PREPARATION
When preparing potatoes, wash them after they have been peeled or cut.

If 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.

Buying  |  Cooking  |  Storing  |  Preparing

information courtesy of PEI Potato Board