Ontario Potato Distribution Inc. produces a number of potato varieties that have been marketed under the Champion Brand for nearly three generations. Sarah to confirm this is correct?
Although potatoes may look similar they are not all the same. They differ in type and starch and sugar content which impacts how they are prepared and consumed.
Ontario Potato Distribution Inc. grows ten varieties of potatoes over the course of our 26 week growing season that runs from April to October. Our spud varieties consist of Snowden, Monona, Cherokee, Superior, Bettina, Mainestay, Penta, Yukon Gold, Fabula and Adora potatoes which fall into the categories of red, white, yellow and russet potatoes.
White Potatoes
Snowden, Monona, Cherokee, Superior, and Mainestay are all white fleshed potatoes that are small to medium in size; round to long in shape and have a white or tan skin. They have medium starch content and are slightly creamy and dense in texture. They have low sugar content and a mild, subtly sweet flavor. White potatoes hold their shape well after cooking and are best for mashing, salads, steaming, boiling and frying.
The Snowden and Monona varieties in particular are ideal for making potato chips because they are low sugar, dry potatoes that fry to a perfect golden crisp.
Yellow Potatoes
The Bettina, Penta, Yukon Gold, Fabula, and Adora varieties are yellow fleshed potatoes that are small to large in size; round or oblong in shape and have a light tan to golden skin. They are slightly waxy potatoes that are velvety and moist. They tend to be slightly sweet, rich and buttery in taste and have medium sugar content. Due to their naturally buttery and creamy texture they lend themselves well to lightened up versions of baked or mashed potatoes. They are ideal for grilling, roasting, mashing and using in salads and they retain their yellow flesh color after cooking.
Many of the yellow fleshed potatoes are all considered all-purpose potatoes which make them the perfect pantry potatoes. Their versatility makes them the perfect spuds for roasts, stews, gratins, pancakes and latkes.
The fact that they are waxy potatoes means they hold their shape during the cooking process and also stay together after being cooked which makes them ideal for potato salads and layered potato dishes such as scalloped potatoes.
No matter the type, potatoes are extremely versatile and delicious.
Russet Potatoes
In a category of their own, the Russet is what usually comes to mind when people think of potatoes. They are medium to large in size with a slightly flattened, oblong shape. They have a brown netted skin and a white flesh.
Russet potatoes are high in starch and low in moisture. They are the quintessential baking potato with a mild earthy flavor that lends itself extremely well to many toppings from traditional sour cream and chives to the spice and exotic flavors of Latin and Mediterranean cuisine. With a very fluffy and absorbent flesh they are also the ideal potato to soak up cream and butter for the perfect mashed potatoes.
Red Potatoes
Often referred to as “new” potatoes these small but mighty spuds are round or oblong in shape with a smooth, red skin and white flesh. They too, are a waxy potato with a moist and creamy texture and flavor that is subtly sweet.
They maintain their shape and firmness when cooking making them great for roasting, salads, soups and stews. Because of their vibrant red skin they add color and texture to salads and sides.
Families love potatoes because they are one of the most affordable and versatile foods on the planet, and they are delicious as well. Add potatoes to your table, tonight!