Potatoes

Potatoes are the humblest of vegetables is available in many shapes, sizes, and colours.

 

Superfood

  • Low calorie – a baked or boiled potato has about 100 calories
  • Low in fat
  • No cholesterol
  • Gluten free
  • Research shows that potatoes are a great weight-loss tool
  • Rich in carbohydrates – providing fuel for the brain and stored energy
  • Contain Vitamin B6 – vital for a healthy nervous system
  • Source of folic acid – necessary to make new cells
  • Contain iron – for healthy blood
  • Vitamin C – for healthy skin, bones, teeth and gums
  • Vitamin B1 – releases energy from carbohydrates
  • Magnesium zinc & copper – help to build strong bones and teeth
  • Potassium – helps reduce risk of hypertension and stroke

History

  • Indians in Peru were the first people to cultivate the potato.
  • In Tudor Britain, potatoes were called “apples of love” and considered an aphrodisiac.
  • In Alaska during the Gold Rush, the potato was traded for gold. Food was in short supply and the potato was a good source of nutrition.
  • Guinness Book of World Records lists the largest potato grown at 18 lbs 4 oz in England, 1795.
  • French Fries were introduced to North America when Thomas Jefferson served them at a White House dinner.
  • Mr. Potato Head was the first toy advertised on television.
  • The potato was the first vegetable to be grown in space on the Columbia Shuttle in 1995.

Spud Facts

  • In North America, people eat more potatoes than any other vegetable.
  • Potatoes are environmentally friendly as they don’t require massive amounts of water or fertilizer to grow.
  • Potatoes cook more quickly if a lump of butter is added to the boiling water.
  • Vitamins in potatoes are susceptible to heat, air, light, and water, so store in a cool, dark, dry place.
  • Water should not be at a rolling boiling, which can damage and overcook the potato; a gentle simmer will do.
  • Store potatoes and onions separately as both give off gasses that will cause the other to spoil faster.
  • A potato has more potassium than a banana, more Vitamin C than an orange, more fibre than an apple.

Warba New Nugget Potatoes

Easily recognized by their unique pink eyes, this heirloom variety was bred in the late 1920s as an early variety that produced a larger crop in a shorter time than other varieties. Delicate early potatoes are harvested before they set their skin. Keep them refrigerated until ready to cook.


Select:
Uniformity of size for even cooking and minimum preparation
Firm

Warba potatoes are available in mid-May through July.warba-availability

New Nugget potatoes are rich in immune-boosting vitamin C and B6 which balances mood. These little gems also contain nutritious carbohydrates and minerals such as calcium, iron, potassium, phosphorous, and folate.


Nutrition Information

Serving Size Per 150 g
Energy 109 cal
Protein 3.7 g
Fat 0.2 g
Carbohydrates 23 g
Dietary Fibre 2.7 g
Sodium 5 mg
Potassium 729 mg
 
Source: Fresh Fruit & Vegetable nutrition Encyclopedia Fresh for Flavor Foundation 1991.

Cooked and cold in salads


Steam, boil, pan-fry, grill

Store “Nugget” potatoes in the refrigerator as their delicate skin makes them highly perishable.
Too much light will cause potatoes to turn green and develop a bitter taste.

*Warning: Consumers should avoid eating potatoes that show signs of greening. Potatoes with pronounced greening should be discarded. If potatoes taste bitter or cause a burning sensation after cooking, do not consume them. For further information: Canada Food Inspection Agency 

Nugget Potatoes

Our Nugget potatoes are selected and sorted to a nice, small uniform size making them quick to prepare. BCfresh offers nugget potatoes in white, red-skinned or yellow-fleshed assortments.


Select:
Uniformity of size for even cooking and minimum preparation
Firm

Red and Yellow “Nugget” Potatoes are available July through March.
nugget-availability

Nugget potatoes are packed with potassium, vitamin C and B6, and antioxidants. Yellow flesh potatoes also contain high levels of protein, and folate which helps make healthy red blood cells and DNA.


Nutrition Information

Serving Size Per 150 g
Energy 109 cal
Protein 3.7 g
Fat 0.2 g
Carbohydrates 23 g
Dietary Fibre 2.7 g
Sodium 5 mg
Potassium 729 mg
 
Source: Fresh Fruit & Vegetable nutrition Encyclopedia Fresh for Flavor Foundation 1991.

Red Nuggets: Great cooked and cooled in salads

Yellow Nuggets: Great on the bbq or oven roasted

Whites Nuggets: French-fried or home-fries


Red Nuggets: Boil, bake, roast, steam, pan-fry
Yellow Nuggets: Bake, roast, French-fry, mashed
Whites Nuggets: Bake, steam, boil, roast

Too much light will cause potatoes to turn green and develop a bitter taste.
Store “Nugget” potatoes in the refrigerator as their delicate skin makes them highly perishable.

*Warning: Consumers should avoid eating potatoes that show signs of greening. Potatoes with pronounced greening should be discarded. If potatoes taste bitter or cause a burning sensation after cooking, do not consume them. For further information: Canada Food Inspection Agency 

White Potatoes

White potatoes are an all-purpose potato, round or oblong in shape with thin textured skin.


Select:
Firm, smooth skin
Light tan to freckled brown

Local BCfresh white potatoes are available mid-July to October.
Imported product (Bestfresh) is available in November and December.white-potatoes-availability

White potatoes contain vitamin C, A, and K, as well as calcium, phosphorous, potassium, folate, and lutein. They contain fewer carbohydrates than other varieties of potatoes.


Nutrition Information

Serving Size Per 150 g
Energy 109 cal
Protein 3.7 g
Fat 0.2 g
Carbohydrates 23 g
Dietary Fibre 2.7 g
Sodium 5 mg
Potassium 729 mg
 
Source: Fresh Fruit & Vegetable nutrition Encyclopedia Fresh for Flavor Foundation 1991.

French-fries, home-fries
Mashed


Bake, steam, boil, roast

Store mature potatoes in a cool, dry, dark, well-ventilated location.
Storing them in the refrigerator will cause the starch within potatoes to convert to sugar and the potato will darken when cooked.
Too warm a temperature will cause potatoes to shrivel and sprout.
Too much light will cause potatoes to turn green and develop a bitter taste.

*Warning: Consumers should avoid eating potatoes that show signs of greening. Potatoes with pronounced greening should be discarded. If potatoes taste bitter or cause a burning sensation after cooking, do not consume them. For further information: Canada Food Inspection Agency 

Red Potatoes

Red potatoes are slightly oblong in shape with a red skin, creamy white flesh and shallow eyes.


Select:
Firm, smooth skinned
Bright red colour

Local BCfresh red potatoes are available from August through May. Imported product (Bestfresh) is available the remainder of year.red-potatoes-availability

Red potatoes provide nutritious carbohydrates, vitamins, and minerals. Red potatoes contain 5 times the level of antioxidants compared to the russet potato. Leave the skin on for more fiber.


Nutrition Information

Serving Size Per 150 g
Energy 109 cal
Protein 3.7 g
Fat 0.2 g
Carbohydrates 23 g
Dietary Fibre 2.7 g
Sodium 5 mg
Potassium 729 mg
 
Source: Fresh Fruit & Vegetable nutrition Encyclopedia Fresh for Flavor Foundation 1991.

Cooked and cooled in salads
Soups, stews, casseroles


Boil, bake, roast, steam, pan-fry

Store mature potatoes in a cool, dry, dark, well-ventilated location.
Storing them in the refrigerator will cause the starch within potatoes to convert to sugar and the potato will darken when cooked.
Too warm a temperature will cause potatoes to shrivel and sprout.
Too much light will cause potatoes to turn green and develop a bitter taste.

*Warning: Consumers should avoid eating potatoes that show signs of greening. Potatoes with pronounced greening should be discarded. If potatoes taste bitter or cause a burning sensation after cooking, do not consume them. For further information: Canada Food Inspection Agency 

Yellow Flesh Potatoes

Yellow flesh potatoes are a round potato with a smooth, golden brown skin and shallow eyes with a creamy yellow flesh. First grown in Delta, BC in 1987, they were sold “as the potato with the butter already in it!”


Select:
Firm, well-shaped
Smooth skin
Cream colour to light brown

BCfresh yellow flesh potatoes are available from August through May.
Imported product (Bestfresh) is available the remainder of year.yellow-potatoes-availability

Yellow flesh potatoes are packed with potassium, vitamin C and B6, and antioxidants. Yellow flesh potatoes also contain high levels of protein, and folate which helps make healthy red blood cells and DNA.


Nutrition Information

Serving Size Per 150 g
Energy 109 cal
Protein 3.7 g
Fat 0.2 g
Carbohydrates 23 g
Dietary Fibre 2.7 g
Sodium 5 mg
Potassium 729 mg
 
Source: Fresh Fruit & Vegetable nutrition Encyclopedia Fresh for Flavor Foundation 1991.

Skin-on mashed potato
Gratins


Bake, roast, French-fry, mashed

Store mature potatoes in a cool, dry, dark, well-ventilated location.
Storing them in the refrigerator will cause the starch within potatoes to convert to sugar and the potato will darken when cooked.
Too warm a temperature will cause potatoes to shrivel and sprout.
Too much light will cause potatoes to turn green and develop a bitter taste.

*Warning: Consumers should avoid eating potatoes that show signs of greening. Potatoes with pronounced greening should be discarded. If potatoes taste bitter or cause a burning sensation after cooking, do not consume them. For further information: Canada Food Inspection Agency 

Russet Potatoes

Russet potatoes are oblong in shape with shallow eyes. Russet potatoes have a high starch content which make them the perfect baked potato or roasted potato, but they are not recommended for boiling, salads, or scalloped potatoes, as they tend to break apart during and after cooking.


Select:
Slight netted skin
Firm, with russet-brown colour

Local BCfresh russets potatoes are available August through April.
Imported product (Bestfresh) is available the remainder of year.russet-potatoes-availability

A russet potato contains approximately 100 calories and is packed with nutritious carbohydrates and minerals. High in vitamin C and protein, with good amounts of B6, potassium, magnesium, calcium, and phosphorous.


Nutrition Information

Serving Size Per 150 g
Energy 109 cal
Protein 3.7 g
Fat 0.2 g
Carbohydrates 23 g
Dietary Fibre 2.7 g
Sodium 5 mg
Potassium 729 mg
 
Source: Fresh Fruit & Vegetable nutrition Encyclopedia Fresh for Flavor Foundation 1991.
 
Bake, roast, mashed, microwave
Puréed soup

Bake, roast, mashed, microwave

 
Store mature potatoes in a cool, dry, dark, well-ventilated location.
Storing them in the refrigerator will cause the starch within potatoes to convert to sugar and the potato will darken when cooked.
Too warm a temperature will cause potatoes to shrivel and sprout.
Too much light will cause potatoes to turn green and develop a bitter taste.

*Warning: Consumers should avoid eating potatoes that show signs of greening. Potatoes with pronounced greening should be discarded. If potatoes taste bitter or cause a burning sensation after cooking, do not consume them. For further information: Canada Food Inspection Agency 

Kennebec Potato

Kennebec potatoes are an heirloom variety that excels as fresh-cut French fries – the favourite in most restaurants. The Kennebec is a large potato, with light tan skin, a uniform appearance, shallow eyes, and white flesh. The skin is thin so it peels easily.


Select:
Firm, well-shaped
Smooth skin

Local BCfresh Kennebec potatoes are available August through June.
Imported product (Bestfresh) is available in July.kennebec-potatoes-availability

Kennebec potatoes are loaded with vitamin C and nutritious carbohydrates. They contain vitamin A and K, as well as calcium, phosphorous, potassium, folate, lutein, and iron.


Nutrition Information

Serving Size Per 150 g
Energy 109 cal
Protein 3.7 g
Fat 0.2 g
Carbohydrates 23 g
Dietary Fibre 2.7 g
Sodium 5 mg
Potassium 729 mg
 
Source: Fresh Fruit & Vegetable nutrition Encyclopedia Fresh for Flavor Foundation 1991.

French-fries, home-fries
Mashed, scalloped, hash browns
Roast, bake


Bake, roast, mashed

Store mature potatoes in a cool, dry, dark, well-ventilated location.
Storing them in the refrigerator will cause the starch within potatoes to convert to sugar and the potato will darken when cooked.
Too warm a temperature will cause potatoes to shrivel and sprout.
Too much light will cause potatoes to turn green and develop a bitter taste.


*Warning: Consumers should avoid eating potatoes that show signs of greening. Potatoes with pronounced greening should be discarded. If potatoes taste bitter or cause a burning sensation after cooking, do not consume them. For further information: Canada Food Inspection Agency 

Klondike Rose

A unique variety of rose-coloured skin, gold-coloured flesh potato, with a bold and buttery taste.


Select:
Firm, well-shaped
Smooth skin

Local BCfresh Klondike Rose potatoes are available from August through May.
Imported product (Bestfresh) is available June and July.
red-potatoes-availability

Klondike Rose potatoes are loaded with vitamin C and nutritious carbohydrates. They contain vitamin A and K, as well as calcium, phosphorous, potassium, folate, lutein, and iron.


Nutrition Information

Serving Size Per 150 g
Energy 109 cal
Protein 3.7 g
Fat 0.2 g
Carbohydrates 23 g
Dietary Fibre 2.7 g
Sodium 5 mg
Potassium 729 mg
 
Source: Fresh Fruit & Vegetable nutrition Encyclopedia Fresh for Flavor Foundation 1991.
Roast, grill, boil, steam
Mashed (with skin on), scalloped
Salads
Soups, stews

Roast, grill, boil, steam, mashed

 
Store mature potatoes in a cool, dry, dark, well-ventilated location.
Storing them in the refrigerator will cause the starch within potatoes to convert to sugar and the potato will darken when cooked.
Too warm a temperature will cause potatoes to shrivel and sprout.
Too much light will cause potatoes to turn green and develop a bitter taste.

*Warning: Consumers should avoid eating potatoes that show signs of greening. Potatoes with pronounced greening should be discarded. If potatoes taste bitter or cause a burning sensation after cooking, do not consume them. For further information: Canada Food Inspection Agency 

 

Curiosity

There were 216,216 potatoes on the Titanic?

Curiosity

There are more than 5000 varieties of potatoes worldwide?

Curiosity

The potato is also called “the lemon of the north”?

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