Search results
Results from the WOW.Com Content Network
These potatoes also have coloured skin, but many varieties with pink or red skin have white or yellow flesh, as do the vast majority of cultivated potatoes. The yellow colour, more or less marked, is due to the presence of carotenoids. Varieties with coloured flesh are common among native Andean potatoes, but relatively rare among modern varieties.
Yellow Finn is a potato cultivar.Its origin is sourced to Europe. [1] [2] It is medium-sized with yellow flesh and skin that varies from white to yellow.[1]Although its yields are described as low, the cultivar was widely grown in California by small-scale producers during the 1990s.
Amflora (also known as EH92-527-1) is a genetically modified potato cultivar developed by BASF Plant Science. "Amflora" potato plants produce pure amylopectin starch that is processed to waxy potato starch. It was approved for industrial applications in the European Union on 2 March 2010 by the European Commission. [2]
For culinary purposes, varieties are often differentiated by their waxiness: floury or mealy baking potatoes have more starch (20–22%) than waxy boiling potatoes (16–18%). The distinction may also arise from variation in the comparative ratio of two different potato starch compounds: amylose and amylopectin .
There are over 200 varieties of potatoes in the U.S., but the three main types we see are floury/starchy (such as Russets), waxy (such as red potatoes), and all-purpose (such as Yukon Gold). Each ...
Potatoes roasted with a drizzle of your favorite healthy cooking oil is perfectly fine, she says, and if you like boiled potatoes (which don't require any added fat) that's great too. But a dish ...
The variety has the advantage of producing a good crop of potatoes, with a longer than average harvest time. [ 4 ] It was the winner in the Fresh Produce category at the Q Food and Drink awards in 2006 and won gold at The Grocer Own Label Awards in 2011, where the judges said that there was no need to add butter to improve the taste.
The Pink Fir Apple potato is a maincrop potato variety with a long knobbly shape, pink skin, and creamy waxy flesh. [1] Its shape makes it difficult to peel, [ 2 ] unless boiled before peeling. Pink Fir Apple potato was first imported to the United Kingdom from France in 1850, [ 3 ] [ 4 ] and in 1996 was crossed with the Désirée variety to ...