About Potato Texture

Food scientists group potatoes by their texture, or to be more technical, by their starch or solids content. This is measured by specific gravity readings which compare a particular variety’s density to the density of water. Knowing the texture of a potato helps to unravel the mystery of how it will perform a given cooking task. Texture, then, can help you choose the potato’s use in the kitchen.

	Soft Moist	Creamy Mid-Dry	Mealy Dry
	Steamed Au Gratin Sauteed Cranberry Red All-Blue	Baked Steamed Creamy Soups Carola Rose Gold	Baked Mashed Fried Swedish Peanut Butte
	Waxy Moist	Waxy Mid-Dry	Firm Dry
	Boiled Soups & Stews Salads Onaway Reddale	All Purpose Baked Boiled Salads Caribé Elba Rose Finn Apple Russian Banana	Baked Boiled Fried Red Cloud Yukon Gold Island Sunshine
	Moist...	Solids Content	...Dry

The above uses ought to be considered guidelines only; for an adventurous cook they are rules made to be bent through experimenting with the qualities of the different varieties. For example, every one of our varieties is good baked; the dry ones, like Butte, will be fluffier; the waxy and moist, like Reddale will be firmer. And the small baby tubers are every bit as good baked as are the large, only they cook quicker. Additionally, you’ll find all of our potatoes can be boiled, though dry selections, like Swedish Peanut, are more likely to fall apart when overcooked than a moist or waxy variety like Caribé.

Your potatoes are fabulous! JM New York, NY

They were the best potatoes I have ever had! JD Green Farms, CT