Posts Tagged ‘varieties’


Does Idaho produce anything other than russets?

Friday, April 19th, 2013

Q. I know Idaho grows a lot of russet potatoes, but I’ve seen the Grown in Idaho seal on reds, yellows, and even fingerling potatoes. Are these potatoes really from Idaho? How many yellow potatoes are grown annually in Idaho?

A. Yes! These potatoes really are from Idaho.  We grow about 12 billion pounds of potatoes each year, and while most of them are Russet Norkotah or Burbank varieties, about 4-5% of our annual production is non-brown spuds. According to the USDA, Idaho shipped over 60 million pounds of yellow-type potatoes in 2012. That’s a whole lot of non-russets! Try out any of our delicious varieties the next time you go to the grocery store—and always look for the Grown in Idaho seal!

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Posted in Consumer, Foodservice, Q & A

What is the Nutritional Information of Different Varieties of Potatoes?

Friday, September 14th, 2012

Q. For people trying to lose weight, there’s a debate about whether or not we should eat potatoes. I know potatoes are high in carbs, but I understand they are also very nutritious. Where can I find nutritional information of the different varieties of potatoes?

A. This is a great question. The USDA requires us to follow the USDA guidelines on potato nutrition, which group brown, red, yellow, and niche varieties of potatoes together, with the exception of sweet potatoes. The composition of the average potato is still about 80% water and 20% starch and nutrients. Whenever I have seen testing results on one variety of potato having more iron than another, the amount is very negligible.

This link is helpful for calculating calorie and nutrition information when preparing different types of potatoes: http://nutritiondata.self.com/

You may also find useful nutrition information on the beneficial aspects of eating potatoes at this link, which includes a potato nutrition handbook: http://www.idahopotato.com/nutrition_education

Finally, this link shows some of the sources of food analysis: http://www.ag.ndsu.edu/foodent/test.htm

You can’t go wrong eating a heart-healthy Idaho potato!

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Posted in Consumer, Foodservice, Q & A

Choosing a Dry, Fluffy Potato

Tuesday, May 22nd, 2012

Q. How can I be sure to find a potato that will be dry and fluffy when cooked, rather than gluey or wet?

A. First, be sure to look for the “Grown in Idaho” seal on the potato bags to make sure the potatoes are from Idaho. We grow a lot of potatoes, but only one third of the total crop. Look for the Russet Burbank variety of potato as this potato typically has high solids and bakes up dry and fluffy. The Russet Norkotah variety is currently a favorite of retail produce buyers as it always has a nice, even-colored skin and oval shape. The Norkotah bakes up a little moister than the Burbank.

Check out these links for more information on these two varieties:

Russet Burbank
Russet Norkotah

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Posted in Consumer, Foodservice, Q & A

Different Colored Russets

Thursday, March 1st, 2012

Q: I bought some russets at Sam’s the first week of this year and they look different from the ones I’ve purchased before. The new ones are more round than cylindrical plus when I peel them they are firmer and white. Even after grating them and leaving them for a few minutes, they don’t change color. Additionally, when putting them through a ricer, the juice comes out clear rather than red as typical for with the previously purchased spuds. Why?

A: There are lots of Idaho russet varieties; some have a whiter interior or different colored skin. Here is a link.
Sometimes the red is due to oxidation, exposure to air. I have found that if I put the shredded potatoes in a mixture of one gallon of water with one teaspoon of concentrated lemon juice, then drain and dry they don’t change as quick.

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Posted in Consumer, Q & A

Yukon Gold Varieties

Tuesday, December 13th, 2011

Q: Are Yukon Gold Potatoes and Gold or Golden Potatoes the same thing? I’m a produce manager in a large grocery store and I have a lady customer who is arguing with me that they are not. Can you please help me?

A: Yukon Gold originally was one variety. It evolved over the years and so there are similar varieties out there now. Idaho grows very few of the Yukon Gold’s anymore, preferring a Yukon Gem. So, she may be right, but generally most yellow flesh varieties perform in a similar fashion for cooking.

Did you check out our varieties info?

You can request a potato varieties poster too, just e-mail ipc@potato.idaho.gov

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Posted in Consumer, Foodservice, Q & A