‘Potatoes served at breakfast
At dinner served again;
Potatoes served at supper;
Forever and Amen!’
(Old Pennsylvanian prayer)
Potatoes can be a dish on their own, or an integral part of a meal, or accompany other food for everyday meals and special occasions.
There are a number of potato varieties to choose from at any time of the year – choose the right potato for its end use. Download the ‘Potato varieties and how they cook’ poster from the Downloads section to the right.
Quick guide to choosing the potato for its end use*
*Depends on growing conditions, weather and time of year
New potatoes, the first of the season for a variety, can be boiled as the starches which make the potatoes
more suitable for general purpose and roasting/mashing have not yet developed.
|For mashing, wedges, roasting, chips and baking, use floury potatoes||General purpose potatoes
||For boiling, salads, braises and stews, use waxy, smooth textured potatoes|
Agria and related varieties
Red King Edward
Ref: Potato varieties and how they cook poster, 2013