The refrigerator is not the best place for your potatoes. The cold temperature of the fridge converts the potato’s starch to sugar. This can cause the potatoes to cook very dark and develop an unpleasantly sweet taste. Storing the potatoes in a dark pantry, preferably at a temperature from 45° to 55°F is best. With ideal conditions, your spuds will last up to three months.
A potato ricer is a special kitchen tool that is used to process potatoes or other foods by forcing them through small holes that are not much wider than grains of rice. It is commonly used to evenly mash potatoes or to squeeze excess water from sliced or grated potatoes. It resembles a large garlic press. The potato ricer is a handy tool to have around when working with potatoes.
NO! These are all natural with nothing added and they are not processed in any way. They are just a wonderful new variety!
This unique variety originated in Europe. The Klondike Rose® is a natural blend of two varieties of potato seeds. That is how we get the red skin and the yellow flesh.
The Klondike Rose® is a unique variety that combines a red skin and yellow flesh into one extraordinary potato. These potatoes have a unique bold taste. You can taste the difference.
No. Our potatoes are not genetically modified in any way. We believe that Mother Nature does it best and we cultivate and grow only the highest quality natural potatoes. Our potato varieties are in no way genetically modified.
Potatoes are done when easily pierced with a fork. Potatoes will also reach an internal temperature of 208-211 degrees if you prefer using a thermometer. If a potato isn’t quite done, bake it a little longer. However, over baking will cause the skin and the layers underneath it to dry out.
New potatoes are considered small potatoes from the new crop in early fall. Our mini Klondike Gourmet potatoes are perfect for any recipe calling for new potatoes, plus they are available all year long!
Some varieties are only available certain times of the year. They have a short growing period and only small amounts are produced. Other varieties are grown for year round availability. They are grown in multiple areas so that they are fresh and ready for you to enjoy all year round. Therefore, different potatoes may be available throughout the year and some may be available all the time.
No. Potatoes are naturally very low in fat, containing only 100 calories for a medium potato. What would make a potato high in calories would be the toppings placed on it. It’s not the potato that is unhealthy; it’s the toppings that can be. Potatoes are also high in fiber, which makes it a more filling food. It has lots of essential nutrients and is a food to keep in your diet.
If you need to use up your fresh potatoes so they don’t go bad, you can boil them for 6 minutes and then freeze them. Precooked potatoes can keep for a month or two in the freezer. Defrost them in the fridge. You can use them to make just about anything.
Tip: if you freeze them on a tray, not touching each other, then when they are frozen solid you can put them into a plastic zipper bag. This makes it so they won’t be all stuck together, and you can defrost them as you need them.
In order to get even cooking in any potato dish, cut the pieces as evenly as possible. This will ensure that the heat is equally distributed and affects each potato piece the same.
Whether boiling or baking, potatoes should be scrubbed lightly in water before preparing. However, if you don’t plan on using your potatoes immediately, do not wash them. They will go bad faster and possibly mold or rot before you can use them.
Potatoes should be stored in the bag or box they came in. Keep them covered and away from light. A cool dark place with a temperature ranging from 45-48°F is best.
Unfortunately the steamer bag is not reusable. Do not try to microwave other potatoes (or anything else) in the steamer bag.
Each of these options is a separate way of baking a potato. Neither way is the wrong way!
When you wrap a potato in aluminum foil you are steaming the potato. It will make the skin and flesh soft.
When you rub the potato with oil and place it in the oven, the fleshy inside bakes and the skin gets crispy. It also bakes more quickly.
The proper way depends on how you like the potato to turn out!
The black spots you sometimes see on spuds when you buy them is a substance called sprout nip. This keeps the potatoes from sprouting in the stores and after you buy them. It helps increase their shelf life. It is a non-toxic substance but washes off easily during preparation.
Absolutely! The highest concentrations of nutrients are found in the skin of the potato.
Soaking and rinsing the potatoes will wash the extra starch out of them. For the most part, this is a good practice; however, there are some recipes that need the starch of the potato for the recipe to turn out properly.
If your potato has just a little green on it, go ahead and use it, but if it has turned more than ½ green, don’t eat it. The greening makes them taste different and can be slightly toxic.
When potatoes are exposed to light during growth, chlorophyll builds up and causes the exposed part of the potato to turn green. Some potato varieties turn green more easily than others. It may also indicate high levels of Solanine, which is a mildly toxic, natually occuring component of the potato. In high doses solanine can cause side effects, but by cutting off the green parts of the potato you can avoid ingesting the solanine.
It depends on the skin of the potato. Incidents of exploding potatoes are higher with thicker skinned potatoes such as the russet, over the Klondike potatoes that have very thin skin.