| Type |
Biological |
Packing Info |
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A majority of the dry matter contained in a Potato is made up to starch and the starch content will vary among the different varieties, thus giving Potatoes different properties when cooked |
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Medium to low starch content and are moister than Floury potatoes. Suited for boiling, baking, or deep frying. Fairly Firm potatoes keep their shape when cooked.
Top varieties are: Ditta, Nicola, Annabelle, Renate and Gunda
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Medium to high in starch and have a moist, creamy, succulent texture with a buttery flavor. They are well suited for boiling, steaming, mashing, roasting, grilling, and au gratin dishes.
Top varieties are: Vivaldi, Marabel, Valor, Allians and Mondial
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Low in moisture and high in starch so they cook up dry and fluffy. Suited for baking, mashing, and deep frying (French fries).
Top varieties are: Santa and Alpha
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