Discover surprising recipes!
Whether thrown together or carefully prepared, potatoes offer infinite possibilities.
Potatoes contain
Helpful Hints
Add a drop of oil to stop the pot from boiling over.
If you want to avoid your pot boiling over, add a hint of butter or some oil to the water.
Nutritional Facts
The surprising potato really is astonishing. Available throughout the year, potatoes are affordable, versatile, and, what’s more, full of essential nutrients. Discover the secrets of this super food!
Calories and carbohydrates
Their energy is crucial to your body’s functioning. They provide you with the energy to face each day.
Sodium
As far as health goes, the less salt, the better. It is recommended to consume a small amount as part of a balanced, healthy diet.
Potassium
Potassium plays an essential role in cellular function, supports healthy blood pressure, and facilitates muscle contraction and the transmission of nerve impulses. Nothing less!
Carbohydrates and calories
Their energy is crucial to your body’s functioning. They provide you with the energy to face each day.
Fibre
Your intestine can’t do without it! Fibre eases constipation, as well as preventing heart disease, and helping to control appetite.
Protein
What does protein do? It supports tissue formation and repair as well as contributing to the creation of antibodies.
Vitamin C
Vitamin C, or ascorbic acid, has many virtues. It influences the development and health of bones, cartilage, teeth and gums, as well as stimulating the immune system.
Vitamin B1
Also called thiamine, vitamin B1 supports the transformation of carbohydrates into energy and plays a role in the transmission of nerve impulses.
Vitamin B6
Vitamin B6, or pyridoxine, plays a role in metabolism and energy. It also supports both the nervous system and the immune system.
Magnesium
Smile! Magnesium solidifies teeth and bones; it also supports both muscle and nerve function.
Did you know?
-
Potatoes are vegetables.
Yes sir! Even though they contain a lot of starch, potatoes are in fact considered vegetables. For those in doubt, the Canadian Food Guide will confirm it for you!
-
One potato is the equivalent of two servings of vegetables.
Why should you keep the skin on when you cook your potatoes and eat it as often as possible? Because it contains many nutritious elements and fibre. A half-cup (125 ml) of potatoes (or half of a medium-sized potato) equals one serving of vegetables.
-
A baked potato with skin contains more iron than a cup of fresh spinach.
You’re surprised? Potatoes are much more nutritious than you may think. Despite their pale colour, they contain many vitamins and minerals and lots of antioxidants that are good for your health. Even better, these elements can help reduce the risk of heart disease and certain types of cancer. Just a few excellent reasons why you should go for potatoes!
-
You think potatoes are fattening? Think again!
It is the toppings that we put on potatoes that add calories! A single tablespoon (15 ml) of butter or margarine contains 103 calories, so try to go easy on the butter, sour cream, and bacon bits! Also, be careful with potato chips and french fries, even if you love them, since frying dramatically increases calories!
-
In Quebec, fresh fruit and vegetables for sale to consumers are not genetically modified.
So feel free to eat your 5 to 10 servings of fruit and vegetables every day. Go GMO-free, go!
-
Potatoes are the fourth largest crop grown worldwide.
With an annual production of 322 million metric tones, potatoes come in just behind wheat, corn, and rice. Canada, the 12th largest potato producer in the world, producing 4.28 millions metric tones, is the world’s second largest exporter of frozen potato products. In Quebec, potatoes are the third most important agricultural product. The province produces approximately 80% of the potatoes consumed here. A little more than half of the production ends up on our tables, whereas almost all of the other 20% ends up as potato chips, particularly popular in Quebec. The remainder of the production is used for various sub-sectors, including frozen French fries, and seed potatoes. Potatoes, always surprising!
Varieties
Each potato is special in its own way!
To make the most of your recipes, use the following guide to help you choose the best potato:
White Flesh
Red
Yellow Flesh
Elongated Potatoes
Other varieties
Potatoes with white flesh
Red-skinned Potatoes
Potatoes with yellow flesh
Elongated potatos
Other potato varieties
| Shape | Characteristics | Boiled | Baked | Mashed | BBQ | Salad | Fried |
Chieftain
|
Round to oval | Red and rather smooth |
Goldrush
|
Oval and oblong | Skin Light brown and flaky |
Norland
|
Oblong | Red and smooth |
Shepody
|
Oval and oblong | Skin light buff coloured and smooth |
Superior
|
Round | Light buff coloured and slightly rough |
Yukon Gold
|
Oval and slightly flat | Yellowish buff coloured and slightly flaky |
Ac Belmont
|
Round | White to light buff coloured and smooth |
Russet Burbank
|
Oval and oblong | Skin Reddish and flaky |
All Blue
|
Slightly misshapen | Blue with silvery spots |
All Red
|
Slightly misshapen | Red |
Ratte
|
Oblong and knobby | Fine and smooth |
| Eramosa | Oblong | White and smooth |
| Kennebec | Oblong | Buff coloured and smooth |
| Atlantic | Oval to round | Light buff coloured and lightly netted |
| Conestoga | Square and slightly flat | White and slightly flaky |
| Frontier Russet | Oval and oblong | Tan brown, slightly flaky and well veined |
| Hilite Russet | Long | Brown and slightly flaky |
| Krantz | Square to oblong | Buff coloured, flaky and thick |
| Niska | Oval to oblong | Buff coloured |
| Andover | Ronde | Buff coloured and slightly rough |
| Aquilon | Round to oblong | White and smooth |
| Envol | Round to oval | White and smooth |
| Red Cloud | Round to slightly oval | Dark red |
| Umatilla Russet | Oblong | Dark tan coloured and lightly netted |
History
Potatoes have not only nourished populations since the beginning of time, they have also nourished humanity’s imagination. Discover their surprising history.
Helpful Hints
Shopping
Storage
Cooking and use
- Choose firm potatoes, without green spots, or eyes.
- Select different varieties depending on how you are planning to prepare them.
Potatoes need special care.
They like:
- Darkness. Potatoes exposed to light develop solanine, which causes green spots. These bitter tasting spots can cause discomfort (e.g., stomach cramps, headaches, diarrhea) and should not be eaten.
- Coolness. Potatoes keep better in a cool place.
- Apples. Put an apple with your potatoes. The apple gives off enough ethylene to stop the potatoes from germinating.
They don’t like:
- Plastic bags. Put the potatoes in paper bags to avoid mould due to humidity.
- Onions. Onions and potatoes do not get along. If they are stored next to each other, they both have a tendency to start growing.
Use quickly once peeled!
Don’t let your peeled potatoes stand on the counter, unless you want them to become black due to contact with air. Instead, keep them covered with cold water until you are ready to cook them.
Add a drop of oil to stop the pot from boiling over.
If you want to avoid your pot boiling over, add a hint of butter or some oil to the water.
Like cooks with like.
Similar-sized potatoes will cook more evenly. It’s only logical!
Frying at the right temperature.
Use peanut oil to fry your potatoes. Due to its high smoke point, it is resistant to heat.
More flavour and nutrients
Preserve the nutritional value of your baked potato by switching butter and sour cream for plain yogurt and herbs or tempt your taste buds with salsa. Remember, it’s the add-ons and cooking methods that increase calories.
Make mashed potatoes to die for!
Add to taste : grilled pine nuts, honey, and fresh chives; dried tomatoes and capers; pesto; garlic and fried mushrooms. Yum, yum!