Each potato is special in its own way!
To make the most of your recipes, use the following guide to help you choose the best potato:
Yummy "au gratin"
Chieftain
- Shape : round to oval
- Skin : red and rather smooth
- Flesh : white
- Excellent : fried
- Very good : boiled
- Good : baked, mashed and salad
Goldrush
- Shape : oval and oblong
- Skin : brun clair and flasky
- Flesh : white
- Excellente : boiled, baked
- Very good : fried
Yummy "au gratin"
Norland
- Shape : oblong
- Skin : red and smooth
- Flesh : white
- Very good : boiled, fried
- Bonne : baked, mashed and salad
Shepody
- Shape : oval and oblong
- Skin : couleur light buff and smooth
- Flesh : white
- Excellente : boiled, baked and fried
- Very good : mashed
Fait d'excellentes croustilles
Superior
- Shape : round
- Skin : couleur light buff and slightly rough
- Flesh : white
- Bonne : boiled, baked and fried
Yukon Gold
- Shape : oval and slightly flat
- Skin : yellowish buff coloured and slightly flaky
- Flesh : pale yellow
- Excellente : mashed
- Very good : boiled, baked and fried
Ac Belmont
- Shape : round
- Skin : white to light buff coloured and smooth
- Flesh : white
- Bonne : boiled, baked and mashed
Also yummy in soups, meat pies and "au gratin"
Russet Burbank
- Shape : oval and oblong
- Skin : reddish and flasky
- Flesh : white
- Excellente : boiled, baked and fried
All Blue
- Shape : slightly misshapen
- Skin : blue with silvery spots
- Flesh : blue
- Excellente : mashed and fried
- Very good : boiled and salad
- Bonne : baked
All Red
- Shape : slightly misshapen
- Skin : red
- Flesh : pinkish
- Excellente : mashed and fried
- Very good : boiled and salad
- Bonne : baked
Ratte
- Shape : oblong and knobby
- Skin : fine and smooth
- Flesh : slightly yellow with a fine texture
- Excellente : boiled and mashed
- Very good : salad
Eramosa
- Shape : oblong
- Skin : white and smooth
- Flesh : white
- Excellente : boiled and baked
Also yummy in meat pies, and soups
Kennebec
- Shape : oblong
- Skin : buff coloured and smooth
- Flesh : white
- Excellente : mashed
- Very good : boiled, baked and fried
Atlantic
- Shape : oval to round
- Skin : couleur light buff and lightly netted
- Flesh : white
- Excellente : fried
- Very good : boiled, baked and fried
- Bonne : boiled and baked
Conestoga
- Shape : square and slightly flat
- Skin : white and slightly flaky
- Flesh : white
- Very good : boiled and baked
- Bonne : mashed
Frontier Russet
- Shape : oval and oblong
- Skin : tan brown, slightly flaky and well veined
- Flesh : white
- Excellente : fried
- Very good : boiled
- Bonne : baked, mashed and salad
Hilite Russet
- Shape : long
- Skin : brown and slightly flaky
- Flesh : white
- Bonne : boiled, baked and fried
Krantz
- Shape : square to oblong
- Skin : buff coloured, flaky and thick
- Flesh : white
- Excellente : boiled, baked and fried
Niska
- Shape : oval to oblong
- Skin : buff coloured
- Flesh : white
- Excellente : boiled, baked and fried
Andover
- Shape : round
- Skin : couleur light buff and rough
- Flesh : white
- Bonne : boiled, baked
Aquilon
- Shape : round to oblong
- Skin : white and smooth
- Flesh : white
- Bonne : boiled
Envol
- Shape : round to oval
- Skin : white and smooth
- Flesh : white
- Excellente : boiled
- Bonne : baked
Red Cloud
- Shape : round to slightly oval
- Skin : dark red
- Flesh : white
- Excellente : boiled
- Bonne : boiled, baked, fried and mashed
Umatilla Russet
- Shape : oblong
- Skin : dark tan coloured and lightly netted
- Flesh : white, slightly creamy
- Excellente : boiled, baked and fried
© Fédération des producteurs de pommes de terre du Québec et l’Association des
emballeurs des pommes de terre du Québec. Tous droits réservés. 2007