The differences in texture, flavour and shape make each variety suitable to its own particular method of cooking. Potatoes remain the one of the most popular vegetables. Potatoes are classed as either 'waxy and smooth', or 'floury and fluffy'. The potatoes that are less waxy or less floury are considered general purpose potatoes and can be used for all cooking methods, however, the end result may not be as good as a potato labelled for baking, or a potato labled for mashing etc. Look for potatoes that have been cook tested and labelled accordingly, for example, ‘boiling’, ‘salads’, ‘mashing’ or ‘baking’. For best results select the right type of potato for the job.
|Unit Of Measure||Kg|
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