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Potatoes
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

Fairly Firm Potatos
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

Firm Potatos
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

Floury Potatos
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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