POTATOES


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  • POTATOES

    There are dozens of different potato varieties, usually described as early, second early and main crop. America’s potato growers are constantly working to bring new specialty varieties to the market. Today’s potatoes come in more colors, shapes and sizes than ever before. It would be nearly impossible to describe each and every one therefore we will break the category to Russets and COLOR potatoes.

This product is available year-round with various sourcing.

Common PLU Numbers
4723 Crearaer,rcd
4724 Creamer, white
4473 Red
4725 Russet, East
4072 Russet, West
4726 Long, White
4083 White
4727 Yellow
3128 puple

Food Service Packs

  • 50 # cartons
  • 50lb paper sacks
  • Common retail sizes are 35, 40, 50, 60, 70, 80, 90 and 100 count cartsons

Consumer Packs

  • Consumer Packs are 5#, 10#, 15#, 20# Polypropylene plastic bags in paper masters
  • Bins can be Packged for loose bags j 5#, 10#, 15#, 20#

RUSSETS IN

Two main varieties would be the Russet Burbank and the Russet Norkotah. Russets are the most widely used potato type, characterized by a brown, netted skin and white flesh. These varieties are grown mainly in the Northwest; Colorado, Idaho, Oregon and Washington.

Grades

  • U$ #1
  • U$ #2

Handling

  • Temperature: 45 to 50 | (7 to 10 C)
  • Relative humidity/: 90%
  • Mist no
  • Typical shelf life: 30 days
  • Avoid prolonged exposure to sunlight because even a small amount can cause potatoes to green.

Varieties Color Flesh Additional Notes
Purple Purple Purple nutty flavor, highest quantity available in t'all
Red Red White Firm, Smooth and Moist
Russet Brown White most commonly used in North America; Medium starch
White Tan White Can be used in most any potato recipe, Medium Starch
Yellow Flesh Yellow Yellow Dense, Creamy, generally available in late summer/ early fall

Color Potatoes

We will concentrate on the three most widely used varieties consumed in the United States; Whites, Reds and Yellows. Although Purples, Fingerling and Petites are gaining in popularity.

Whites

This all purpose variety potato type has a white skin and white flesh. The potato is slightly dense and creamy with a subtle sweet flavor. Great for using in a soup or stew, also great for mashing.

Yellows

Well known in Europe and vastly gaining popularity in the United States. This potato type has a golden skin and golden flesh. The variety is best known for their natural smooth and buttery taste. Grilling brings out the slightly sweet caramelized flavor.

Reds

This all purpose variety potato type has a rosy red skin and a white flesh. Best known for a moist, waxy flesh that stays firm and flavorful throughout cooking.

Storage

Potatoes keep longest when stored in a cool dry and dark area with good ventilation. Ideal storage temperature should range between 45-50 degrees. Never freeze a potato.