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Fruit Veg Fact

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The thin skinned potato, harvested from underground has a watery texture and has an unpleasant taste when raw.  One of the most widely use vegetables.

Probably originated in Chile and have been cultivated long before the first explorers landed in America.  The name Potato is thought to have come from the Spanish word "patata" or "batata".

Look for firm well-shaped potatoes which are free from cuts and bruises.  Avoid green colouring and shootings or eyes.  Greening of potatoes is caused by exposure to light and should not be eaten.  Store potatoes in a cool, dry, dark areas and will keep up to several weeks.  Brushed potatoes will keep much longer.

Potatoes are easy to prepare as generally there is no need to peel. As potatoes are one of the most common food that can be use virtually in any dishes.

An excellent source of vitamin C and dietary fibre.

SEBAGO:  It's a dry flesh potato which is great for baking, roasting, boiling, frying and mashing.

Pink Eye:  It's a moist potato which is also great for boiling, roasting, and for use in salads.

PONTIAC:  It's a pink skinned potato with white flesh.  It's great for boiling, and microwaved.

DELAWARE:  An oval shaped potato with creamed colour skin and white flesh.  Good for salad and microwave.

DESIREE:  A long shape potato with pink skin and pale yellow flesh.  Good for all sorts of cooking.

RUSSET BURBANK:  A long potato with a russet skin and white flesh.  Good for baking and frying.

NADINE:  An oval round potato with creamy white skin and creamed flesh.  Good for salads and microwave.

SPUNTA:  A long shape potato with pale yellow skin and pale yellow flesh.  A fair potato for all types of cooking.

KIPFLER:  A small straight long potato with yellow skin and creamy flesh, great boil, steam, bake and microwave.

COLIBAN:  Round shape potato with white skin and flesh.  Not a good potato and keeps better in the refrigerator.

CARLINGFORD:A oval shape potato with white skin and white flesh.  Good for all sorts of cooking.

EUREKA:A oval shape potato with cream skin and white flesh.  Average for all sorts of cooking.

KESTREL:A long oval shape potato with white, blue eyes skin and cream flesh.  Good for all sorts of cooking.

MONDIAL:A oval shape potato with pale yellow skin and pale yellow flesh.  Not for frying.

ROYAL BLUE: A long oval shape potato with purple skin and  yellow flesh.  excellent for all sorts of cooking.

RUBY LOU: An oval potato with dark pink skin and white flesh.  excellent for boiling and roasting.

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Last modified: July 19, 2003