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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

petite tastetexture.jpgRed 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

purples taste texture.jpgThese 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

Rose tastetexture.jpgThis baby potato Klondike Rose® potato has the same smooth texture and natural, buttery flavor; all wrapped up in a bite sized portion.


Klondike Goldust®

Goldust tastetexture_0.jpgThe 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
Goldust tastetexture_0.jpgThe 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!



Klondike Rose®
Rose tastetexture.jpgThe 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.


Preparation Secrets

Preparation Techniques

Spiral Cut

spiralCut.jpgStart 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.


sliceChip.jpgStart 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.


wedge.jpgCut your potato in half lengthwise. Cut in half again and then cut wedges.


chunk.jpgWith the skin still on, cut your potato into large 3/4 inch or 1/2 inch chunks.


dice.jpgTo 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.


julienne.jpgTo 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.


shoeString.jpgCut the shoestring just like the french fry, only your cuts should have a 1/4 inch thickness.

French Fry

frenchFry.jpgTo 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.

Basic Cut

batonnet.jpgThe 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.


batonnet.jpgThe 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