Potatoes

Potatoes

Potatoes are the world’s fourth largest food crop, following rice, wheat, and corn. Because they can be stored through the winter, they are a great, nutrient rich source of local starch. Although they get a bad rap by low-carb dieters, potatoes are full of vitamin C, B6 and Potassium.

Harvested in spring or early summer, new potatoes are the youthful version of the more familiar adults. Their delicate thin skin requires farmers to gently dig each one from the earth by hand. At home, a simple scrub to remove any excess soil replaces peeling. Quick cooking is recommended for these tender tubers who lack the maturity to turn sugars into starch, making them a poor choice for baking or frying.

Store in a brown paper bag for no longer than a few days.

Below is a guide to some varieties commonly carried in the market:

White-fleshed Potatoes

White Rose – classic, silky
Katahdin – great flavor, good for mashing or baking
*Russet Norkotah - versatile, moist baker
*Red Lasota – a classic red
Kennebec – great for fries
*Dakota Rose – red skin, floury flavor
Yellow-fleshed Potatoes

Carola – a favorite, best masher, very versatile
Yukon Gold – great masher, a bit dry
Yellow Finn – great sautéed, moist and sweet
German Butterball – very versatile
Nicola – an heirloom with great flavor
Abby’s Gold – a smooth-skinned butterball
Purple-fleshed Potatoes

All Blue – very dry, great roasted
Purple Peruvian – blue all through, great fried
Purple Viking – great flavor, good masher
Red-fleshed Potatoes

Huckleberry – very creamy
Fingerling Potatoes

Russian Banana– rich flavor, great roasted
Rose Finn Apple – nutty, make a great potato salad
French – rich, distinctive flavor, great roasted
Princess Larate – a French favorite
Ozette – a popular heirloom, very creamy
Amandine – a new variety

In Season

June, July, August

Recipes with Potatoes

Terrific Tomatillo, Corn, and Potato Salad

Hollie Greene, JoyFoodly

Pasta with Fava Leaf Pesto, Peas, and Potatoes

Jennifer Knapp, Jennifer Knapp Catering

Tortilla Española with Kale, Currants, and Pine Nuts

Mat Schuster, Canela Bistro Bar

Acorn Squash Latkes

Elianna Friedman, CUESA Market Chef

Articles about Potatoes

August 03, 2012

Farming without Water

As the nation grapples with the worst drought in decades, farmers on the coast of California practice the lost art of dryland agriculture.

June 04, 2010

Zen Vegetables

A former apprentice at Green Gulch Farms says working on the farm was hard, physical work, and a constant practice in reflection.   “We became intimate with our food by feeding the soil, caring for plants, and the land returned this care and effort to us with beautiful vegetables.”

September 09, 2005

Picking Potatoes

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn More »