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U.S. Potato Forms

U.S. potatoes come in multiple forms which adds to the versatility of the popular vegetable and makes them a good solution for many needs.

Table-Stock Potatoes

U.S. potatoes are grown across the country in regions where unique microclimates support a range of potato varieties. From beloved varieties like the russet to distinctive purples, U.S. growers maintain an exciting mix. And thanks to research programs that continue to improve existing varieties and evaluate new ones, that mix is set to grow.

Dehydrated Potatoes

U.S. dehydrated potatoes deliver all the flavor, versatility and nutrition of real, fresh potatoes because they are real potatoes, minus the water. In everything from soups and salads to ready meals and desserts, U.S. dehydrated potatoes are versatile, operationally efficient, hardworking ingredients and naturally gluten-free. Potatoes don’t get more value added than this.

Frozen Potatoes

All frozen potatoes are not created equal. The rich soil, ideal temperatures and generations of grower experience that produce premium U.S. potatoes also produce a premium frozen product. Potatoes used in U.S. processing meet rigorous standards for high solids and low sugars that ensure an appealing appearance, taste and texture. And with plentiful harvests year-round, U.S. frozen potatoes promise supply-chain consistency.

Chipping Potatoes

The U.S. leads the world in potato chip manufacturing due to the high-quality of U.S. chipping potatoes. Companies around the world can access these same high-quality chipping potatoes for processing in their facilities. U.S. chipping potatoes offer buyers a wide variety, as well as year-round availability thanks to the different growing regions in the United States.

Seed Potatoes

U.S. potatoes’ outstanding quality starts with exceptional seeds, all of which pass the U.S.’s strict seed certification system. A key factor in U.S. seed quality is the U.S.’ “limited generation system” in which a seed lot is kept in the production cycle no more than five years to limit disease build-up.

U.S. Table-Stock Potato Varieties

U.S. table-stock potatoes come in multiple varieties, which meet the different needs of consumers, retailers, and foodservice operators.

Russet Potatoes

Russet potatoes are medium to large and look oblong, or like a slightly flattened oval. They have netted skin that is light to medium brown with white to pale yellow flesh. Russets are ideal for light and fluffy mashed potatoes. They also fry up crisp and golden brown, and are the potato of choice for baking.

Red Potatoes

Red potatoes are small to medium and look round or slightly oblong. They have smooth, thin red skin with white flesh. Because of their waxy texture, the flesh of red potatoes stays firm throughout the cooking process. Reds are frequently used to make potato salad or add pizazz to soups and stews, but can also be served baked or mashed.

Yellow Potatoes

Yellow potatoes range from being marble to large and look round or oblong . They have light tan to golden skin with yellow to golden flesh. Grilling gives yellow potatoes a crispy skin that enhances the dense flesh, creating a slightly sweet, caramelized flavor. The naturally smooth buttery texture makes delicious baked, roasted, or mashed potatoes.

White Potatoes

White potatoes are small to medium and look round or long, They have white or tan skin with white flesh. White potatoes hold their shape well after cooking. Their delicate, thin skins add just the right amount of texture to a velvety mashed potato dish without the need for peeling. Grilling whites brings out a more full-bodied flavor.

Purple Potatoes

Purple potatoes are small to medium and look oblong or finger-shaped. They have deep purple, blue or slightly red skin with blue, purple lavender, pink or white flesh. Most blue/purple potatoes have moist, firm flesh that retains its shape while adding rich, vibrant color and luscious taste to salads. Because of their mild yet distinctly nutty flavor, blue/purple potatoes naturally complement green salad flavors.

Petite Potatoes

Petite potatoes are small, bite-sized potatoes and are oftentimes referred to as pearls or marble-size. They have the same skin and flesh color as their larger-sized companions, as well as the shape, texture and sugar content. Petites concentrated flavors and quicker cooking time makes them a good choice for potato salads.

Fingerling Potatoes

Fingerling potatoes are 2-4 inches long and are finger-shaped or oblong. They have red, orange, purple or white skin with red orange, purple, yellow or white flesh–sometimes streaked with veins of color. Fingerling color and shape are a welcome visual addition to any dish. Pan-frying and roasting enhances their robust flavor and showcases their wonderful nutty or buttery tastes.

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