There's More Than One Way to Prepare a Potato
Taste & Texture
Each variety of Klondike Potato™ has unique characteristics that make them ideal for different preparations.
Klondike Petite® Red Skin, White Flesh
Red potatoes are a perfect choice for potato salads, or grilled skewers, because of their firmness and smooth texture. These baby red potatoes are perfect for adding to many dishes, and add pizazz with their vibrant red color.
Klondike Gourmet® Purples
These vibrant purple potatoes are perfectly portioned for salads, grilling and roasting. Their mildly earthy taste and firm texture create not only delicious, but visually appealing potato dishes.
Klondike Gourmet® Red Skin, Golden Flesh
This baby potato Klondike Rose® potato has the same smooth texture and natural, buttery flavor; all wrapped up in a bite sized portion.
The firm texture of Klondike Goldust® potatoes makes them ideal for any preparation, especially for boiling, salads, or mashing. Their natural buttery flavor adds richness to any dish without adding unnecessary calories.
Klondike Gourmet® Yellow Skin, Golden Flesh
The firm texture of Klondike Goldust® potatoes, with the same buttery flesh in a baby potato. Perfect for salads, roasting, and grilling. Try these perfect baby potatoes today!
The smooth texture of Klondike Rose® potatoes makes them ideal for any preparation, especially high-heat methods like roasting and grilling. Their natural, buttery flavor also reduces the need for heavy seasoning or added fat.
Start by cutting off one end of the potato and put the cut side on a cutting board. Insert a skewer into the potato and gently push the skewer all the way through it. Hold a sharp, thin knife at an angle and cut in the opposite direction you are turning the skewered potato. Slice the entire potato until it touches the skewer and then fan out the potato until you have even gaps between slices.
Start by cutting off both ends of the potato. Next, square off one side of the potato so that you can anchor it on the cutting board. slice the potato into round slices, to your required thickness.
Cut your potato in half lengthwise. Cut in half again and then cut wedges.
With the skin still on, cut your potato into large 3/4 inch or 1/2 inch chunks.
To dice a potato, cut like a batonnet. Cross cut the strips horizontally into 1/4 inch cubes Large dice are 3/4 inch cubed. Medium dice are 1/2 inch cubed. Small dice are 1/4 inch cubed. Brunoise are 1/8 inch cubed. Fine brunoise are 1/16 inch cubed.
To julienne a potato, cut like a batonnet; however, your cuts should be 1/16 inch to 1/8 inch. Regular julienne are 1/8 inch by 1/8 inch. Fine Julienne are 1/16 inch by 1/16 inch.
Cut the shoestring just like the french fry, only your cuts should have a 1/4 inch thickness.
To cut french fries, cut like a batonnet in the thickness that you like, up to 1/2 inch thick. There are many potato cutters on the marketing that you can use one to cut french fries so that you don't have to manually cut each one.
The basis for many cuts begins as a basic rectangle. Always start by cutting off both ends of the potato. Next, square off the sides of the potato, so that you form a rectangle.
The batonnet will be the basis for your dice, brunoise, and julienne. Take your rectangular potato and cut it into 1/4 inch slabs. Stack the slabs and cut them into 1/4 inch strips.
Storage & Handling
Potatoes Store Best in a Dark, Dry, and well ventilated area. Optimum Temperature: 40° - 50° F