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BC INTERIOR DRY BELT POTATOES |
| Availability: |
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BC Interior Dry Belt Potatoes are available June to May, depending upon the variety |
| Selection: |
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Look for clean, firm, smooth potatoes. Potatoes are graded according to size, shape, maturity and relative freedom from dirt, blemishes and injury |
| Grades: |
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Canada No. 1 |
2¼" - 3½" in diameter for round varieties
2" - 3½" in diameter for long varieties
60% can be 2¼" in diameter or larger |
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Canada No. 2 |
1¾" minimum diameter of with not less than 75% by weight of the potatoes in the lot to be 2" or larger in diameter |
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Canada No. 1 Large |
3" - 4½" in diameter |
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Canada No. 1 Small |
1½" - 2¼" in diameter | |
| Varieties: |
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New Potatoes
Refers to early potatoes, may be any variety, but primarily the White variety, which has a thin skin set and a solid, waxy cell structure
New potatoes are excellent when steamed, boiled, pan fried, and used in salads. Available from June to August
Russets
Russet potatoes have a high dry matter and are excellent for baking, roasting and microwaving. Russets are harvested later and are available from August to May
White Potatoes
White Potatoes are round or oblong in shape with a thin, textured skin and are an all purpose potato that have a high dry matter and are a good choice for baking, French fries, steaming and boiling. White potatoes are available from June to November
Red Potatoes
Red Potatoes are slightly oblong in shape, with a red skin, creamy white flesh, and shallow eyes. Red potatoes have waxier cell structure and are excellent for boiling, steaming, pan frying and using in salads. Red potatoes are available from July to April
Yellow Flesh Potatoes
Yellow Potatoes are a round potato with a smooth, golden brown skin. Yellow potatoes have a high dry matter and are excellent for baking, roasting, French-frying and mashing. Yellow flesh potatoes are available from July to April |
| Care & Storage: |
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New Potatoes have a thin skin set, are highly perishable and should be stored in the refrigerator. Mature potatoes (all others) should be stored in a cool, dry, dark, well-ventilated place between 42 - 45°F (7 - 10°C)
Cold storage temperatures (in the refrigerator) will cause the starch within the potato to convert to sugar and the potato will darken when cooked. Too warm temperatures will cause the potato to shrivel and sprout. Light will cause potatoes to turn green and develop a bitter taste |
| Potato Trivia: |
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Potatoes are thought to have originated in the Andes and were brought to Europe by Spanish explorers. In the 18th Century Louis XV of France decided to call it the "pomme de terre" or "apple of the earth" to improve its earthy image |
| Measurement: |
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1 lb = 2 large, or 3 medium, or 4 small potatoes
2¼ cups peeled, diced
2½ cups peeled, sliced
2 cups mashed |
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NUTRITION INFORMATION
BC Potatoes
per 150 g
(medium)
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| Energy |
109 cal |
| Protein |
3.7 g |
| Fat |
0.2 g |
| Carbohydrates |
23.0 g |
| Dietary Fibre |
2.7 g |
| Sodium |
5 mg |
| Potassium |
729 mg | |
