masters potato varieties
Yellow flesh varieties
These potatoes have a beautiful golden coloured texture, they are low in water content and high in starch. They have a dry and delicate texture that breaks up easily when cooked absorbing liquid and flavour so ideally suited for mashing , baking & roasting. They make excellent fries, crisps and wedges and are selected by processing factories for this use.
White flesh varieties
Do you love potatoes, but think they are fattening or a worthless starch ?
Think again. Potatoes are good for you; they are high in vitamins especially vitamin C, have no fat, sodium or cholestrial, making them perfect for virtually any diet.
Such is the power of the potato that most elite sports men and women regularly include potatoes as part of their daily diet for sustained energy.
In a world where many carbohydrates are so processed that they are devoid of essential nutrients the potato stands head and shoulders above the rest.
Potatoes are verstatile, easy to use, compliment any meal and even come in their own fibre rich wrapper and are best eaten with the skin on.
They pack more potassium than bananas, spinach or broccoli, and contain 49.8% of the recommended daily intake of Vitamin C. They also contain trace amounts of Thiamine, Riboflaven, Folate, Magnesium, Phosphorus, Iron and Zinc.
All this for just 110 calories per average size potato.
Store fresh potatoes in a cool, well ventilated, dark place to avoid greening. Perforated plastic bags and paper bags offer the best protection.
Don't wash potatoes before storing, dampness promotes early spoilage.
Colder temperatures lower than 10 degrees, such as in the fridge, causes the potato starch to turn to sugar, creating a sweet taste and discolouration.
Green on the skin of the potato is a natural reaction to the potato being exposed to too much light, if there is slight greening, cut away the green portion of the potato before cooking.
Sprouts are a sign the potato is healthy and trying to grow, these can simply be cut off before cooking.
Potatoes are a super carbohydrate, are high in vitamin C, fat free and a good source of potassium, making them down right undeniable for any diet.
We grow numorous varieties of potatoes for both fresh and processed markets inside a growing and harvesting programme that enables us to supply our customers 12 months of the year.
Masters are involved with an R&D breeding programme, continually testing and trialling new varieties to bring the best to your plate.
We cook test our potatoes in our kitchen and label each variety accordingly so that you can be assured they will turn out how intended when cooked.
There are certainly no golden rules with potatoes some varieties of potatoes even change their characteristics throughout the season, at the beginning of the season they are smooth, waxy and low in starch making them excellent for boiling and salads; however as the season progresses their natural sugars convert to starch making them more floury and more suited to mashing, baking, roasting or making chips and wedges. This is the reason that we regularly cook test our spuds to ensure that we are putting the right ones in the bag for you. Purchase your potatoes by end use to ensure you’ve got the right ones for you !
These potatoes are good all-rounders for cooking. They are extremely versatile. If you are looking for a tasty new season spud, look no further than the Ilam Hardy, perfect around Christmas time for a yummy boiled spud to go with your summer barbeque.
These potatoes wash up well, good looking spuds that taste great too. Mainly used for boiling and salads. They have a high water content and are low in starch, they have a dense texture and retain their shape during cooking which is why they are perfect for salads.
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