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Frequently asked questions
Grown only on FoodTrust licensed farms, FoodTrust potatoes meet the most stringent standards for quality assurance, social responsibility, and environmental sustainability. FoodTrust potatoes are the freshest, easiest to buy, simplest to cook, most flavourful potato on the market. The potatoes are double-washed in the warehouse, making them easy to handle in the kitchen. Uniform sizes add to the simplicity of cooking, ensuring potatoes are cooked evenly at the same time.
Q. How does FoodTrust classify potatoes by cooking methods?
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FoodTrust selects from over 90 varieties of potatoes to determine the best potatoes for each cooking method. We offer FoodTrust potatoes for: boiling, roasting, mashing, baking, frying, and grilling. At certain times of the year, we also offer specialty potatoes, such as Blue Potatoes, on which a label indicates their best usage.
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Q. Can you switch uses for potatoes?
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Generally, boil, roast and salad potatoes do not perform well for mash or dry cooking methods, like bake and fry, and vice versa. However, if you want a smaller baked potato, choose a mash and if you want a larger baker, you can use a frying potato.
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Storing
Q. What is the best place to store potatoes?
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The best place to store potatoes is in a cool area, away from light. The ideal temperatures are between 7-10°C (45-50°F). A root cellar or cool basement is ideal. If potatoes are stored in the fridge, their starch converts to sugar and may cause them to turn dark brown when roasted or fried. If the storage temperature is too warm, they can sprout and go soft from lost moisture. Keep away from built in dishwashers or under the sink.
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Q. Should I wash potatoes before storing them?
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All FoodTrust potatoes are pre-washed and dried so there is no need to wash them before storing. Give them a good wash and scrub just before cooking.
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Cooking
Q. Do I have to wash potatoes before cooking? What is the best method (soak vs. scrub)?
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Although potatoes are washed before packing, it is best to wash them again before cooking. Gently use a potato scrub brush if you have one or a scrubbing pad.
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Q. Why do potatoes sometimes turn grey or black?
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After cook darkening occurs when potatoes are exposed to air after cooking, including boiling and baking. This is a naturally occurring reaction between certain compounds in the potato and can depend on how long potatoes are stored. It does not affect the flavour or nutritional value and it is recommended to add a little lemon juice or vinegar to the cooking water, if this is a problem.
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Q. Why do potatoes get very brown when fried or roasted?
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If potatoes are stored too cold, such as in a refrigerator (below 4°C/40°F), starch converts to sugars, which may excessively darken when fried or roasted. Store potatoes at cool temperatures, and hold them at room temperature for at least 6 hours prior to cooking (or place them in a bowl of warm water for 20 minutes) to help minimize this over-browning.
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Q. How much water should I use to boil potatoes?
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It is recommended to boil potatoes in about 1–1.5 inches of water and to use a low boil, which is ideal for retaining flavour and nutrients. Just be sure to keep the lid on and occasionally check the water level.
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Q. Why do you recommend peeling potatoes after cooking?
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Cooking potatoes whole, with the peel on, retains more nutrients and flavour. Also, some potatoes become water logged when cooked peeled.
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Q. Can I peel and cut potatoes, and store them before cooking?
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Raw potatoes are quite susceptible to darkening, so it is best to cook shortly after peeling or cutting. However, if you want to prepare potatoes ahead of time add a tablespoon of lemon juice to the water. Make sure the water covers all potatoes and there is little air space between the water and the lid. Store in the refrigerator up to one day before cooking.
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Q. What is the best method to prepare mashed potatoes?
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Ideally, cook potatoes whole. If available, use a ricer, which doesn't require peeling. Place pieces of potatoes in the ricer cut side down. You can also use a masher. Cut in half and peel potatoes from the end or leave the peel on for added nutrients. Don't use any type of whipping utensil or blade such as a blender which will turn mashed potatoes into a gluey texture. Added liquids, like milk or vegetable broth, should be warmed before being blended into potatoes.
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Q. Why does it take different times to cook different potatoes?
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Cooking time depends mostly on the size of the potato, but also on the relative amounts of water or solids (starch/sugar) in a potato. Also, the amount of starch vs. natural sugars will make a difference, particularly for some cooking methods such as roasting and frying where higher sugars means a faster cooking time.
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Q. Why does it seem to take more or less time to cook the same type of potatoes?
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During storage, some potato starch converts to sugar. Also, temperature of storage can have an effect on sugars/starch ratio. For some methods such as pan or deep-frying or roasting, the higher sugar content will make potatoes cook faster and be darker. This is why cooking times decrease for the same type of potato, especially late in the storage season (e.g., late spring).
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Q. Can you mash a boiling potato?
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A few varieties can make acceptable boil and mash potatoes, however, most potatoes that are suitable for boiling make a very gluey mashed potato. Better to stick with the "mashed" selections.
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Q. Can you bake a frying potato?
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Most potatoes that are ideal for frying would be acceptable as a baked potato, due to their higher solids.
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Q. Why are some fries very limp after cooking?
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Ideally, when potatoes are fried, starch granules absorb the internal moisture while starch on the cut sides expands with the heat and dries the surface, resulting in a crisp skin with a fluffy interior. When fries turn out limp, it could be due to one of several reasons:
• the potato variety is not suited for frying and probably has too much moisture
• the oil temperature is not hot enough (ideal is 190°C/375°F)
• fries are left out of the oven or deep fryer too long after cooking.
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Q. Why do some potatoes fall apart or slough when boiled?
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This is more common when cooking "mashing" potatoes, which may not hold up as well during boiling. Cutting potatoes, especially the mashing variety, will sometimes add to this problem. You should use only 1–1.5 inches of water in the pot, and a gentle boil to cook potatoes.
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General
Q. What causes potatoes to turn green, and can I eat them?
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Potatoes can turn green from exposure to sun in the field, or to light during storage. A small amount of green on a potato, such as 1 or 2 small spots can be removed prior to cooking. Potatoes with larger green areas should not be consumed.
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Q. What causes bruising?
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Small dark or grey spots on potatoes, that mostly appear when peeling, are usually caused by drops as potatoes are harvested, graded and packaged, and do not affect overall eating quality. If peeling raw, bruises should be easy to remove with 1–3 swipes of the peeler. If they are deeper, cut away a generous part the affected potato.
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Q. Why do some potatoes have pink or red eyes?
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Potato varieties are constantly being developed through natural breeding programs. In some cases, breeders are striving for potatoes that look interesting. Pink eyes are common for some varieties, particularly yellow-fleshed potatoes. Some potatoes even have purple coloured eyes. You can remove them if you like but they are perfectly fine to eat.
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Q. Are new potatoes different than regular potatoes?
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New potatoes, the first potatoes to be harvested each year, have feathery skins and are best boiled and eaten skins and all. Unlike other potatoes, they should be stored in the fridge, and consumed within one week.
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Q. Can you eat the skin of a potato?
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Yes, potato skins actually provide additional nutrients, particularly iron, calcium, some B vitamins and fibre. Many people enjoy potato skins, either from a baked potato or as "potato skins" topped with melted cheese, scallions, and bacon. Some people mash the skins right in with the potatoes, which seems to be most common with red skin varieties. You can also leave skins on for potato salad recipes, where potatoes are cubed or quartered. Wash potatoes (skins) well before cooking and be careful not to consume any green spots on the skin.
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Nutrition
Q. Are potatoes very healthy?
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Potatoes are naturally fat and cholesterol free. A medium sized potato (140 g) is high in Vitamin C, Vitamin B6 and Potassium. It is also a source of fibre, along with niacin, thiamine, magnesium and iron. A medium potato provides 30 g of carbohydrate which equals 10% of Canada's recommended daily intake.
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Q. Are there nutritional differences between white and yellow flesh potatoes?
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There is some variation between different potato varieties, with some varieties having more or less of specific nutrients. It is known that some yellow fleshed types have more folate than others. The russet types tend to have higher amounts of iron, particularly if you also eat the skin. Coloured potatoes, such as yellow, red or blue fleshed varieties are higher in antioxidants, which may function as disease-preventing compounds. All the more reason to eat a range of potato varieties.
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 Download Potatoes FAQ (text document)
Potato Information
Standards
Care and Handling
Basic cooking instructions
Information for convection oven users
Frequently Asked Questions
More Potato Links
Meet a farmer
Potato recipes
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