Potatoes have differing dry content matter and specific gravity, which means that each variety has an ideal cooking method and consumer use. There are two main types of potato: floury which are better for baking, mashing, frying, roasting and making perfect golden chips; and waxy which are higher in moisture and low in starch. They retain their shape throughout boiling and are excellent for salads, soups and casseroles.
Pinkish red skinned, waxy, firm, holds its shape during cooking.
• mashing • roasting • curries • boiling • salads • chips
Finger shaped with brownish skin, creamy yellow flesh, firm texture and nutty buttery taste.
• boiling • roasting • curries • steaming • salads • slow cooking
Light brown skin with brown spots, creamy, waxy flesh and a buttery, nutty flavour.
• boiling • mashing • salads • gnocchi • roasting
A robust, all purpose tasty potato.
• baking • purées • chips • mashing • soups • frying
Creamy, yellow flesh with a rich buttery flavour.
• purées • soups • mashing • boiling
A great tasting all rounder with a light, fluffy texture.
• roasting • baking • gnocchi • sauté • steaming
A very versatile potato with a delicious slightly-sweet flavour.
• roasting • chips • mashing • boiling
Dark purple skin, yellow flesh with a mild flavour.
• purées • mashing • soups • boiling
SWEET POTATO (HAWAIIAN)
Richly nutritious with white skin & deep purple flesh.
• chips • sauté • BBQ • baking • frying
A low carb potato with firm yellow skin & flesh with a mild sweet taste.
• roasting • salads • mashing
Creamy white skin, even texture and a delicious fluffy flesh .
• mashing • baking
A pleasant sweet taste, rose/gold skin with a deep orange flesh.
• chips • sauté • BBQ • frying • baking
In this post, you will find out more about the potato varieties typically stocked at Harris Farm Markets and what cooking method they are best used for.