We usually carry 8 to 10 potato varieties. To help our customers have greater cooking successes with potatoes, both the appearance features and cooking characteristics are listed for each variety. All our potatoes can be tossed in oil & seasonings, then roasted. The Fingerlings, Nordonna, Onaway and Carola give the best roasting results. Most of our varieties are older heritage varieties which have higher nutrient values i.e. vitamins, minerals and proteins.
• Pink skin
• Yellow flesh, nutty flavour
• Roast, steam, bake, boil, salad
FINGERLING
Pink Fir Apple
• Yellow flesh
• Slightly nutty flavor
• Bake, boil, roast, steam
FINGERLING
Swedish Peanut
• Buff yellow skin
• Firm, waxy, yellow flesh,
• Roast, steam, bake, boil, salad
FINGERLING
Russian Banana
• Red skin, white flesh
• Boil, roast, soups, pan fry
• Moist baker, stews
MOIST BAKER / BOILER
Nordonna
• Deep yellow flesh
• Bake, boil, BBQ, potato salad
• Waxy texture
BOILER / BAKER
Carola
• Red skin, creamy white flesh
• Bake, boil, mash, BBQ
• Medium dry
BOILER / BAKER / MASHER
Rhine Red
• High nutrient level
• White flesh
• Boil, roast, soups, pan fry
MOIST BAKER / BOILER
Onaway
• Yellow flesh
• Dry baker
• Boil, mash, pan fry
BOILER / BAKER / MASHER
Yukon Gold
• White skin, creamy white flesh • Bake, boil, mash, BBQ
• Medium dry
BOILER / BAKER / MASHER