For boiled potatoes, the "waxy" textured types are best. La Ratte and Russian Banana are exceptional for this use.
For mashed potatoes, wet starchy sweet varieties are best. Yukon Gold and Red Pontiac are good for this use.
For french fries, a huge white potato with high dry matter content fills the bill. Kennebec is among the best.
You are probably seeing differences based on soil and climate. Here in North Alabama, Kennebec grows for a very long time into summer then dies down and is ready to harvest. The spuds are dry and do not have a high sugar content. Note that sugar causes potatoes to turn prematurely brown and develop caramel flavors.
DarJones
|