One potato, two potato, three potato more!

Potatoes tend to be a comfort food for most people. But are all potatoes alike? Are all potatoes created equal?

There are several varieties of potatoes the most common ones being:

• Bakers potatoes (Russet)
• White potatoes (New potato)
• Red Skin potatoes 
• Yukon Gold (yellow potato)
• Fingerling potatoes
• Purple potatoes

Proper Storage of Potatoes

• Cool well ventilated space – not the fridge.  When put in the refrigerator the starch in the potato converts into sugar which causes a sweeter taste and can cause discolouration to occur when its cooked. 
• Dry
• Dark
• Green spots or sprouting on the potato is caused by a chemical called Solanine. It is caused by the potato being exposed to too much sunlight. If your potato has green on it cut away the green portions as it has a bitter taste and can cause illness if a large amount is eaten.

Starch Content Variation:

• Russets – high starch
• White – medium starch
• Red – medium to low starch (hold their shape well)
• Yukon gold – medium to low slightly waxy best for steaming or boiling

 Cooking Methods

• Baking
• Frying/Deep Frying
• Mashed
• Boiling
• Roasted
• Steaming

 Nutrients Found in Potatoes:

• Good source of Vitamin C and Potassium
• Provide B vitamins such as Thiamine, Niacin, Folate, and Riboflavin
• When eaten with the skin on potatoes also provide dietary fibre

Check out this great chart from the Wisconsin Potato and Vegetable Growers Association:

Best Cooking Methods Based on Potato Variety