Packed with potassium, vitamin C and B6, and antioxidants

Potatoes

BCfresh potatoes

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

Warba New Nugget Potatoes

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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.

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

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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.

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

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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.

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

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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.

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

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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.

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

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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.

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

BC grown potatoes kennebec
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.

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

BC grown potatoes kennebec

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.

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

Recipes for Potatoes

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Parsnip and Pancetta Tagliatelle