Packed with potassium, vitamin C and B6, and antioxidants

Potatoes

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

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 to August.

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

BCfresh red and yellow “Nugget” Potatoes are available July to March.

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

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

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 August to March.

Imported product is available the remainder of the year.

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

BCfresh red potatoes are available are available almost year-round (late-July to May).

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 are available almost year-round (mid-July to May).

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 russet potatoes are available August to April.

Imported product is available the remainder of year.

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 Potatoes

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 to May.

Imported product is available the remainder of year.

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

Fingerling Potatoes

Fingerlings, as their name suggests are finger-shaped potatoes that are loved for their petite size, tender skins and bold flavour. Enjoy the creamy and buttery flavour profile of these potatoes.

Select:
Firm and smooth skinned fingerlings

Local BCfresh Fingerlings are available almost year-round (mid-July to May).

No need to peel before cooking.
Pan-roasted or roasted in the oven

Bake, air fry, steam, boil

Store in a cool, dry, dark and well-ventilated area
Avoid direct sunlight
Optimal storage temperature is between 44°–50°F (7°-10°C)
Avoid overly cool or warm storage environments

*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