White potatoes, also called Irish potatoes(although first cultivated by the Incas), are short and round (round whites) or long and oval, and have smooth, thin, tan skin and white flesh. These all-purpose potatoes have medium starch (more starch than red potatoes) and creamy texture, and hold their shape when cooked. Small, immature white potatoes are called new potatoes.
Refrigeration is not recommended. Store in cool dark place, up to 5 weeks. Do not store with onions as they speed each other’s decay.
Prep and cook: Scrub lightly with a vegetable brush under cool running water. Using a paring knife, cut out any eyes that are sprouting. Cook peeled or unpeeled. Cook whole, or slice as needed, placing cut pieces, in a bowl of cold water to prevent discolouration. To cook: boil, steam, bake, roast, sautéed, fried, or grilled. White potatoes can be used in most recipes, and are a good choice for mashed potatoes and potato salad.
Goes with: Herbs, spices and flavours such as: Beef, Butter, chives, dill, garlic, horseradish, mayonnaise, mustard, olive oil, parsley, sour cream, vinegar.
Foods: Bacon, bell peppers, cabbage, cheddar, green beans, onions, parmesan, seafood, spinach.
Highlights: Low fat
Excellent source of vitamin C, niacin and potassium.
Good source of fiber and vitamin B6.
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