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https://www.bbc.com/food/recipes/roastpotatoes_92811

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Fluffy inside, crunchy outside, these roast potatoes are a perfect sidekick to any roast.

Each serving provides 389 kcal, 7g protein, 65g carbohydrates (of which 3g sugars), 9.5g fat (of which 4g saturates), 7g fibre and 0.3g salt.

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Fluffy inside, crunchy outside, these roast potatoes are a perfect sidekick to any roast. Each serving provides 389 kcal, 7g protein, 65g carbohydrates (of which 3g sugars), 9.5g fat (of which 4g saturates), 7g fibre and 0.3g salt.

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100g piece of spicy chorizoChorizo sausage (not cooking chorizo), halved lengthways and shreddedOnion, halved and thinly sliced100g baby Charlotte potatoesPotato thinly sliced400g can chopped tomatoes1 chicken stock cube100g Savoy cabbage, shredded

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100g piece of spicy chorizoChorizo sausage (not cooking chorizo), halved lengthways and shreddedOnion, halved and thinly sliced100g baby Charlotte potatoesPotato thinly sliced400g can chopped tomatoes1 chicken stock cube100g Savoy cabbage, shredded

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1. Put the chorizo, onion and potatoes in a large non-stick pan. Leave to fry in the oil that comes from the chorizo, stirring occasionally for about 5 mins.

2. Tip in the tomatoes with 2 cans of water, add the stock cube, then bring to the boil. Cover and simmer for 10 mins. Add the cabbage, then cover and cook 3-5 mins more until it is just tender. Ladle into bowls and serve.

Jacque Beauchamp

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Steff G

210g can chickpeas, no need to drain

1 tbsp lemon juice

1 large garlic clove

1 tsp vegetable bouillon

2 tsp tahini

¼ tsp ground coriander

115g wholemeal penne

2 tsp rapeseed oil

2 red onions, halved and sliced

200g closed cup mushrooms, roughly chopped

½ lemon, juiced

generous handful chopped parsley

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Add protein to a vegan pasta dish by using a low-fat hummus in the sauce. With the mushrooms and wholemeal penne, you have a healthy and filling dinner

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cally

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Pop this classic side dish in the oven when you take your roast out to rest, so there's no hot shelf juggling. A cauliflower cheese recipe triple-tested by our cookery team and nutritionally analysed. Find more showstopping sides at BBC Good Food.

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Peel and roughly slice the carrots, slice the celery, and peel and roughly chop the onions. Peel and slice the garlic.Heat 2 tablespoons of oil in a large pan over a medium heat, add all the prepped ingredients, then cook with lid ajar for 10 to 15 minutes, or until softened.Crumble the stock cubes into a jug, cover with1.5 litres of boiling water, and stir until dissolved.Add the stock to the veg pan with tinned and fresh whole tomatoes, including the green stalks that may still be attached to some of them (these give an amazing flavour – trust me!).Give it a good stir and bring to the boil, then reduce to a simmer for 10 minutes with the lid on. Meanwhile, pick your basil leaves.Remove the pan from the heat. Season to taste with sea salt and black pepper, then stir through the basil leaves.Using a stick blender or liquidizer, pulse the soup until smooth. Taste and check the seasoning, then serve.

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Peel and roughly slice the carrots, slice the celery, and peel and roughly chop the onions. Peel and slice the garlic.Heat 2 tablespoons of oil in a large pan over a medium heat, add all the prepped ingredients, then cook with lid ajar for 10 to 15 minutes, or until softened.Crumble the stock cubes into a jug, cover with1.5 litres of boiling water, and stir until dissolved.Add the stock to the veg pan with tinned and fresh whole tomatoes, including the green stalks that may still be attached to some of them (these give an amazing flavour – trust me!).Give it a good stir and bring to the boil, then reduce to a simmer for 10 minutes with the lid on. Meanwhile, pick your basil leaves.Remove the pan from the heat. Season to taste with sea salt and black pepper, then stir through the basil leaves.Using a stick blender or liquidizer, pulse the soup until smooth. Taste and check the seasoning, then serve.

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iolo glyn

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Brussels Sprouts.

Raw Brussels sprouts are 86% water, 9% carbohydrates, 3% protein.

Brussels sprouts are a cultivar group of the same species as broccoli, cabbage, collard greens, kale, and kohlrabi; they are cruciferous (they belong to the Brassicaceae family; old name Cruciferae).

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Fennel:
This has a faint flavour of liquorice, aromatic fennel adds an intriguingly fresh flavour to Mediterranean recipes, salads, and slaws. The bulb, stalks, and feathery fronds contribute a good hit of vitamin C to your plate.
Fennel is a bulbous vegetable with a tall, wispy, fronded top that looks rather like dill. The fronds can be used in salads, but the main attraction of fennel is the bulb itself.

It's very firm and crunchy, and it tastes a bit like licorice and anise. It has a fresh, bright taste and it's one of our favorite vegetables for salads and slaws. It can also be grilled or braised until tender.

The bulb is made of overlapping layers of vegetable, almost like a cabbage — but very firm and hard. To be used in salads, fennel should be sliced very thin.

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Cabbage or headed cabbage is a leafy green, red, or white biennial plant grown as an annual vegetable crop for its dense-leaved heads.It is also a very good source of manganese, dietary fiber, potassium, vitamin B1, folate and copper. Additionally, cabbage is a good source of choline, phosphorus, vitamin B2, magnesium, calcium, selenium, iron, pantothenic acid, protein and niacin#

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Cabbage or headed cabbage is a leafy green, red, or white biennial plant grown as an annual vegetable crop for its dense-leaved heads.It is also a very good source of manganese, dietary fiber, potassium, vitamin B1, folate and copper. Additionally, cabbage is a good source of choline, phosphorus, vitamin B2, magnesium, calcium, selenium, iron, pantothenic acid, protein and niacin#

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Spinach (Spinacia oleracea) is an edible flowering plant in the family Amaranthaceae native to central and western Asia. Its leaves are commonly eaten as a vegetable, either fresh, frozen, canned, chopped, or dehydrated. It is an annual plant (rarely biennial) growing as tall as 30 cm (1 ft)

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The English word "spinach" dates to the late 14th century, and is from espinache ( Fr. épinard), of uncertain origin. The traditional view derives it from Old Provençal espinarc, which perhaps is via Catalan espinac, from Andalusian Arabic اسبيناخ asbīnākh , from Arabic السبانخ al-sabānikh , from Persian اسفناج esfānāj , meaning purportedly 'green hand', but the multiplicity of forms makes the theory doubtful.

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healthy or unhealthy? Fruit Soft Hard Citrus Stone Stalk Damage/ blemish free /no bruising - Juicy / not shrivelled - Fresh appearance/ no mould /no decay - Ripe/ not too firm /not too soft - Size and shape - Aroma - Moist appearance, not dry - Correct colour (dependant on

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The vegetable is cut into 2mm slices, these are cut to form 2mm strips and the strips cut to form 2mm x 2mm small squares. (This veg cut is small at 2mm x 2mm squares or fine dice)

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Find two vegetables that you can deep fry in batter 

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Find two vegetables that you can deep fry in batter 

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Top 10 Vegetables To Grow Over Winter | Thompson & Morgan

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Take a look at our top 10 vegetables to grow in winter. T&M's helpful guide makes sure you can keep harvesting in the colder months

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The simplest way to make classic sauerkraut - a fermented food that's great for your gut. It's extra tasty served with sausages and mustard

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fake lettuce

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Jamie Oliver's 30 minute Vegetarian Rogan Josh Recipe

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Fantastic healthy, vegetarian curry - and really easy!

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Onion and fennel gratin | Tesco Real Food

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A simple Onion and fennel gratin recipe for you to cook a great meal for family or friends. Buy the ingredients for our Onion and fennel gratin recipe from Tesco today.

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Fennel and walnut coleslaw | Tesco Real Food

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Be sure to impress your dinner guests with this fennel and walnut coleslaw. Find this recipe and hundreds of other recipes at Tesco Real Food today!

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This recipe is souper

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Making a basic vegetable soup from scratch is a great skill for any home chef, whether you're vegetarian or vegan or not. Vegetable soup is great for a cold night, and of course, homemade soup from scratch is always best!

All you really need in order to make an easy homemade vegetable soup is some vegetable broth, plenty of vegetables and a few seasonings. You can adjust the vegetables (and the quantities) in this recipe, fairly easily. Got broccoli instead of cauliflower? Swap it in, no problem. Don't have green beans or want to add extra zucchini? Not a problem, go right ahead! The onions and celery add quite a bit of flavor, so best not to replace those, unless you absolutely have to.

Need it to be gluten-free? Just be sure to use a homemade gluten-free vegetable broth, or be sure your store-bought broth is gluten-free.

You might also want to check out this collection of 41 gluten-free vegan soups or these 10 creative homemade vegetable soup recipes.

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Basic Homemade Vegetable Soup Recipe (From Scratch)

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Making a basic vegetable soup from scratch is a great skill for any home chef, whether you're vegetarian or vegan or not. Vegetable soup is great for a cold night, and of course, homemade soup from scratch is always best!

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In season from October through to late January, salsify makes a delicious alternative to common winter root vegetables. Browse a wonderful set of salsify recipes from Great British Chefs

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Recently viewed

Reviews & ratings
Average global rating:

Reviews in English (1973)

I've tried a few Spinach and Artichoke dips from this site and I've loved them all but this is BY FAR my favorite! It is just perfect, and delicious! I used Sour Cream instead of mayo and it was PERFECT!! YUM!!! I used 2 cloves of garlic, did without the basil. I also used Whipped Cream Cheese, it is so much easier to work with. I mixed the shredded cheese into the mixture, much better that way than on top! I thought it got yucky if you put it on top. A hard layer and impossible to dip in. I serve with tortilla chips and baguette. I even mix it all together the day before and put it in a pan in the fridge and then when I'm ready to bake it I throw it in the oven! I make this and bring it whenever I'm going to someone's house and EVERYONE loves it. I can't even tell you how many times I've been asked for this recipe, EVERY time I make it! LOVE IT! (Review from Allrecipes US | Canada)

This is another fabulous version of the spinach/artichoke dip. However, I used sour cream instead of mayonnaise - much better! We use a bag of frozen spinach (rather than the boxes or fresh) and just squeeze it dry - the spinach quality is better. You can really add a little of whatever you'd like, and it is ALL good! I added chives to add some more green to it. I also have added a few dashes of Frank's hot sauce (which does not overwhelm the other flavors - just enchances them!). You can toss in bacon bits, chopped garlic, chopped red peppers (not green - ew!), etc. Be sure to really chop up the spinach and artichokes - no big chunks for this dip please. You could toss in regular onions too, but I think it is great without them. It does take a little longer to bake with the sour cream - and I use a 9x13 glass pan, so you can see the edges getting golden! I buttered the edges of the pan last tmie - OGM - the dip was gone in under two hours! This is a keeper, and has been a request since we first made it . YUM!!!! (We use Ritz crackers,but this is good on Ritz, tortilla chips - almost anything!) If you have any left over, it is just as good warmed up in the microwave the next day. (I think we've had leftovers ONCE!) Rich, so you don't want to eat it all the time, but if you want a great dip - go for the best! (No cartons of liquidly sour cream junk when this is so easy to make!) (Review from Allrecipes US | Canada)

LOVE IT! I used light cream cheese (16oz instead of just 8oz), jarred minced garlic instead of wasting my time mincing it myself and I used more spinach than called for to ensure this was actual spinach dip and not just a cream cheese dip (I posted a picture). I also mixed the mozzarella in with everything else instead of just putting it on the top. I paired this with the "Pita Chips" recipe on this site submitted by Dawn. The two are match made in heaven! I cannot speak highly enough about this recipe. Thanks a bunch! (Review from Allrecipes US | Canada)

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I've tried a few Spinach and Artichoke dips from this site and I've loved them all but this is BY FAR my favorite! It is just perfect, and delicious! I used Sour Cream instead of mayo and it was PERFECT!! YUM!!! I used 2 cloves of garlic, did without the basil.

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Tomato and Basil soup

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This soup has a skele-TON of flavour

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Celeriac & apple soup | Vegetable recipes | Jamie magazine recipes

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Give this delicious celeriac and apple soup recipe from Jamie magazine a try - topped with crispy sage it's the perfect winter warmer.

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As well as being tasty, this aubergine and artichoke dish is low fat, low calorie and cost effective. Make a large batch and eat it cold the next day

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You may have discovered them poking out like a rather grubby giant's pencil from among the potatoes and carrots in your weekly veg box, or maybe you've seen them at the farmers' market, standing tall and proud alongside the leeks. Salsify and scorzonera are beautiful names for rather unprepossessing roots, but if they're unfamiliar to you, I urge you to get intimate with them. They appear at a time when we're all wondering what else we could possibly do with a parsnip or how to reinvent the cabbage, so they offer the cook a range of delightful new possibilities.

Salsify is paler, slightly sweeter and silkier than the darker, crisper scorzonera with its dramatic, sooty skin, but you can use them interchangeably in recipes, including these. They're also known as the "oyster plant" and if you cook them with a little butter and wine, you may well discern about them a subtle hint of that esteemed bivalve.

If you fancy growing your own, they're a doddle. At River Cottage, we grow Mammoth and Giant salsify and Russian Giant scorzonera, both of which need little more than free-draining soil and a bit of water in dry spells to crop reliably. Just sow the little, banana-shaped seeds directly in the soil in April or May, 15cm apart and 1cm deep. The only tricky part is harvesting them - pulling the skinny roots unbroken from the soil is an exercise in patience.

The simplest way to prepare these lovely roots is to peel them, put them in a roasting tin, trickle over a little olive or rapeseed oil, add a few bashed garlic cloves and a bay leaf, and roast at 200C/400F/gas mark 6 for 20 minutes. Serve with a sprinkling of flaky sea salt, or follow Jane Grigson's excellent suggestion and sprinkle on some gremolata, that zingy southern Italian condiment made of lemon zest, finely chopped garlic and parsley. Or boil or steam them until just tender, chop small and serve with a mustardy, garlicky vinaigrette and perhaps a few pieces of diced ham, rather as you might with a celeriac remoulade.

Salsify fritters

A great brunch or lunch dish, and perfect served alongside a few crisp rashers and a fried or poached egg. Makes six fritters.
300g salsify
45g unsalted butter
3-4 salsify or scorzonera roots 1 garlic clove, minced
1 small red chilli, finely diced
3 tbsp finely chopped coriander
35g unsalted butter, softened, plus extra for greasing
Juice of 1 lemon
850g salsify (about 8 roots)
1 litre vegetable stock
150ml dry white wine
60g kale (or cabbage), washed and finely shredded
25g plain flour
150ml double cream
Salt and freshly ground black pepper
75g grated cheddar or other hard, well-flavoured cheese
50g coarse white breadcrumbs 1 egg, lightly beaten
1 tbsp flour
Salt and freshly ground black pepper
2 tbsp olive oil
Peel and coarsely grate the salsify. Warm 20g of the butter in a frying pan over a medium heat and sauté the salsify until softened. Transfer to a bowl and mix with the garlic, chilli, coriander, egg and flour. Season generously, then form into six fritters. Warm the remaining butter and the olive oil in a frying pan over a medium heat, and cook the fritters until golden, about four minutes a side.

Salsify tempura with a spicy dipping sauce

Crisp, battered salsify is delicious with this easy dipping sauce, but it's also great served simply with a little flaky sea salt and a few lemon wedges. Serves four as a starter.

For the dipping sauce
2 medium red chillies, deseeded, membrane and seeds removed, and finely diced
1 large garlic clove, grated
2 tbsp caster sugar
100ml cider vinegar
2 tbsp water
About 1 litre sunflower or groundnut oil for frying

First, make the dipping sauce. Put all the ingredients into a small saucepan, place over a low heat and stir until the sugar dissolves. Now raise the heat a little, bring up to a simmer and cook until reduced and syrupy, about five minutes. Pour into a small bowl and set to one side until you are ready to serve.

Fill a medium-large saucepan with water, bring to a boil and cook the salsify for five minutes. Drain, refresh in cold water, then rub off the skins and cut the salsify into 4cm pieces. Whisk the ingredients for the batter - don't worry if it turns out a bit lumpy.

Heat 10cm of oil in a deep, heavy-based saucepan until it registers 180C on a frying thermometer or a cube of bread goes brown in 30 seconds. Dip the salsify in the batter and deep-fry a few pieces at a time until crisp and golden, about a minute. Serve at once with the spicy dipping sauce. alongside.

Salsify gratin

The perfect accompaniment to a Sunday roast (incidentally, this is different from the recipe I wrote for this magazine in Christmas 2007). Serves four.

Preheat the oven to 200C/400F/ gas mark 6 and butter a gratin dish about 26cm in length. Put the lemon juice into a large bowl along with some cold water. One by one, peel each salsify root, cut into 4cm x 1cm batons and drop straight into the lemon water to prevent discolouring. Repeat with all the roots.

When the salsify has been prepared, drain and transfer to a saucepan along with the stock and wine. Bring up to a simmer and cook for five minutes, until tender but still with a bit of bite.

While the salsify is cooking, put the kale in a large pan with a centimetre or two of water and cook for about three minutes, until wilted. Drain the salsify, reserving the stock, and set aside. Return the stock to the pan and simmer until reduced by half.

Meanwhile, mash together the butter and flour with a fork. When the stock has reduced, keep it simmering and add the flour paste in little nuggets, whisking all the time. Keep whisking until the sauce thickens to the consistency of single cream. Stir in the double cream and remove from the heat. Taste and adjust the seasoning.

Lay the salsify and kale in the gratin dish, and pour over the creamy sauce. Combine the cheese with the breadcrumbs and sprinkle on top. Bake for 15-20 minutes, until golden.

* If you're interested what we're up to down at River Cottage, our visitor days are the perfect way to find out; rivercottage.net for more details.

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Salsify recipes | Hugh Fearnley-Whittingstall

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You may have discovered them poking out like a rather grubby giant's pencil from among the potatoes and carrots in your weekly veg box, or maybe you've seen them at the farmers' market, standing tall and proud alongside the leeks.

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mols

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Try this tangy artichoke recipe - the oil will keep them for a week in the fridge - from BBC Good Food.

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This simple vegetable curry, full of fresh Indian flavours, is quick to make and cooks in a single pot. From BBC Good Food.

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Apricot & root veg cake | Beetroot recipes | Jamie magazine recipes

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Made with root vegetables, this subtly sweet cake recipe with honey and yoghurt icing is definitely one to try - it's the perfect afternoon tea treat!

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portobello mushroom burgers with oven fries

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Portobello Mushroom Burgers With Oven Fries

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Stir sharp mustard into mayonnaise and spread on English muffins for an easy way to kick up the flavor of these burgers.

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A root vegetable belonging to the dandelion family, salsify is also known as the oyster plant because of its oystery taste when cooked. The root is similar in appearance to a long, thin parsnip, with creamy white flesh and a thick skin. In the same way as many root vegetables, salsify can be boiled, mashed or used in soups and stews.

Availability

Choose the best

Choose salsify that is firm and smooth, preferably with the green tops still on.

Prepare it

Scrub the root under cold running water, peel with a sharp knife and place in water with a little lemon juice.

Store it

Refrigerate in an airtight container and use within one week.

Cook it

Peel the root, then cut into short lengths and simmer for half an hour until soft. Drain, then sauté in a little butter.

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A root vegetable belonging to the dandelion family, salsify is also known as the oyster plant because of its oystery taste when cooked. The root is similar in appearance to a long, thin parsnip, with creamy white flesh and a thick skin.

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Accent is a high yielding early bulking table variety. Attractive, uniform oval tubers with light yellow skins and flesh and excellent cooking characteristics. Resistance to common scab, bruising and splitting. Resistant to potato cyst nematode Globodera rostochiensisi Ro1. Susceptible to foliage and tuber late blight, blackleg and potato cyst nematode Globodera pallida Pa 2/3 and 1.

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There are more than 200 varieties of potatoes sold throughout the United States.
Each of these varieties fit into one of seven potato type categories: russet, red, white, yellow, blue/purple, fingerling and petite. Learn more about the characteristics and cooking recommendations for each type below.
Click here for comprehensive fresh potato product information and technical specifications.
To see videos about what makes each type of potato unique, please visit our Potato Types Videos page.

Appearance: medium to large, oblong or slightly flattened oval, light to medium russet-brown, netted skin, white to pale yellow flesh
Texture: floury,dry; light and fluffy; hearty skin that is chewy when cooked
Flavor: mild; earthy; medium sugar content
Preferred uses: baking, frying, mashing, roasted

Appearance: these small, bite-sized potatoes are actually a grade standard based upon size ("C-size" and smaller, oftentimes referred to as pearls or marble-size)
Texture: they are the same skin and flesh color as their larger-sized cousins, as well as the shape, texture and sugar content
Flavor: similar but with a more concentrated flavor to their larger-sized cousins.
Preferred uses: salads, roasting, frying
Ready to try a new potato type? Click the "advanced search" tab in potato recipes section.
Beyond the Produce Aisle

Chard Hash

Frozen

Take a trip down the frozen aisle of any grocery story and you'll find many different frozen potato options, from wedges, shreds, hash browns and tots to slices, dices, crinkle cut and waffle fries. These products are instantly quick frozen to lock in the taste and nutrients of fresh potatoes, and maintain a longer shelf life. Baking frozen potatoes is a great time-saving option for breakfast, lunch, dinner or a snack.

See Recipes

Mashed Potato Croquettes

Dehydrated/Instant

Contrary to popular belief, dehydrated/instant potatoes found in boxes in the center aisle of the grocery store are REAL potatoes. Whole potatoes are actually put through an advanced process to create premium dehydrated/instant potato products. Thanks to the careful processing techniques used, dehydrated/instant potato products retain most of their nutrition. Dehydrated/instant potatoes provide significant amounts of potassium and some B vitamins, as well as smaller amounts of other vitamins and minerals including iron.

See Recipes

French Fries

Fries

Fries are made from fresh white potatoes. Like potatoes cooked by other methods, fries provide important shortfall nutrients and are now prepared with healthier oils. Innovations in food science and technology are driving continuous improvement to ensure this nutritious and popular vegetable continues to align with dietary guidance. When eaten in moderation, fries can be part of a healthy, well-balanced diet.

See Recipes

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Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

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Potato Types | Types of Potatoes | Russet | Red | Purple Potatoes

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There are more than 200 varieties of potatoes sold throughout the United States. Each of these varieties fit into one of seven potato type categories: russet, red, white, yellow, blue/purple, fingerling and petite. Learn more about the characteristics and cooking recommendations for each type below.

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Malanga root is the rhizome, or stem, of a plant known for both its ornamental value and its edible 'cormel'. Xanthosoma sagittifolium is popular as an ornamental...

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Black Potatoes are also known under the name Papa Mariva or Papa Tomasa Negra. The skin is dark brown to black, the inside yellowish. The Papa Negra is floury, slightly sweet with a pleasant taste and finds a use in almost all Peruvian dishes: stews, soups, boiled, fried or mashed.

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Yesterday I started us on a potato journey with a post about how to select the right kind of potato. Today I'm going to show you the loot I picked up from the farmers' market last week: sixteen varieties of potatoes. Some are common varieties and available from farmers in many potato-growing regions. Others are rare varieties. Take it as a loose guide, and a colorful tour of the spuds of the NYC area.

Remember that potatoes fall into three basic categories: starchy, waxy, and those in-between which are referred to as all-purpose.

Starchy potatoes are great for baking and frying. Because of their starch, they don't hold together very well when cooked, but they are are fluffy and absorbent, perfect for butter on a baked potato or the oil in a fryer. They are decent mashed, but care must be taken not to over work them, else you'll have a gluey mess.

Waxy potatoes have a smoother, more waxy texture so they hold their shape while cooking. They work well in dishes like soups, stews, potato salad and scalloped potatoes where you would need to boil, slice, or roast.

All-purpose potatoes have a less starch than starchy potatoes, but not so much that they completely fall apart when cooked. They will work for most potato dishes.

A note on potato safety: avoid potatoes with a green-tint to the skin. These have been exposed to too much light and have developed the toxin 'solanine' which can cause some nasty conditions like cramping, headaches, diarrhea, and fever. Such a potato also will have a bitter flavor.

Here are some potatoes I picked up last week at the Union Square Greenmarket. This is the time of year when potatoes are rolling into the markets.

Russet (starchy) This is the potato most people have fixed in their minds as the classic potato. They are ideal baking potatoes and are also good fried and mashed.

Jewel Yam (starchy) Actually a sweet potato, not a true jam, this is the most commonly found market sweet potato. Great baked or roasted.

Japanese Sweet Potato (starchy) This variety has a pink to purple skin with white flesh. Its flavor is sweet and nutty. They can be grilled, steamed or baked.

Hannah Sweet Potato (starchy) Very much like a Jewel potato, but with lighter skin and flesh.

Rose Finn Apple(waxy) This is an heirloom fingerling with a pink, often knobby skin with golden buttery yellow flesh. It has an earthy flavor and is great boiled, grilled, sauteed, deep fried, and served in salads.

Russian Banana (waxy) This potato has a pale yellow skin with rich yellow flesh and a firm texture. It is good grilled, sautéed, fried, roasted whole or steamed for potato salads.

Red Thumb (waxy) Fingerling with a bright red skin and pink flesh. Best boiled or roasted. A favorite among chefs.

French Fingerling (waxy) Pink skins and yellow flesh. This heirloom fingerling has smooth skin and yellow flesh. There is usually a little pinkish ring right under the skin. It is a great potato for roasting.

LaRette (waxy) These are little fingerling-shaped potatoes with a silky texture and a nutty flavor. Best roasted or boiled whole. They were discovered in the Swiss Alps by French Farmer named Jean Pierre Clot.

Austrian Crescent (waxy) This is an heirloom variety with yellowish, tan smooth skin and very light yellow flesh. It is best in potato salads, but also great boiled, steamed and roasted.

Red Gold (all-purpose) These are medium sized tan and red skinned potatoes with golden flesh. The texture is smooth and moist and the flavor is sweet and nutty. They are best baked, boiled, roasted or mashed gently.

Purple Majesty (all-purpose) Oblong potatoes with very dark purple skin and purple moist, firm flesh. It keeps its color when cooked and is high in antioxidants. They are best roasted, baked, in soups and mixed into potato salads.

Norland Red (all-purpose) Red skin and moist, creamy white flesh that holds up well when cooked. The farmer suggested serving them boiled, sliced and topped with butter and herbs. Can be boiled for potato salads as well as roasted, mashed, baked. Great boiled for potato salad, or whizzed into a soup.

Yukon Gold (all-purpose) Golden inside, rough brown skin. Great mashed, boiled for salads, fried... you name it.

Kennebec (all-purpose) This is a large potato with tan skin and white flesh. Baked, mashed, fried, or shredded into potato pancakes. It holds together well in boiling water as well.

All Blue (all-purpose) This potato is truly blue both inside and out. It has a dry texture, but holds its shape well, so it's best baked and drizzled with butter or olive oil, or boiled/steamed for a potato salad. Steaming and baking will ensure it keeps its color best.

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Yesterday I started us on a potato journey with a post about how to select the right kind of potato. Today I'm going to show you the loot I picked up from the farmers' market last week: sixteen varieties of potatoes. Some are common varieties and available from farmers in many potato-growing regions.

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Russet Burbank Potatoes are long, slightly flattened on the top and bottom, with russetted skin. The potato sizes are not uniform.

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Rose Finn Apple(waxy) This is an heirloom fingerling with a pink, often knobby skin with golden buttery yellow flesh. It has an earthy flavor and is great boiled, grilled, sauteed, deep fried, and served in salads. http://www.thekitchn.com/potato-varieties-64061

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The Salad Blue heritage variety is oval in shape, with the skin and flesh both a strong deep blue colour. They have a fluffy textured flesh with a delicate flavour and are believed to be a result of Victorian amateur potato breeding. They are best cooked with the skin on to retain their colour. They make great novelty chips, crisps and colourful salads.

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Russet Burbank is a potato cultivar with dark brown skin and few eyes that is the most widely grown potato in North America.  A russet type, its flesh is white, dry, and mealy, and it is good for baking, mashing, and french fries.  It is a common and popular potato.

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Russet Burbank is a potato cultivar with dark brown skin and few eyes that is the most widely grown potato in North America. A russet type, its flesh is white, dry, and mealy, and it is good for baking, mashing, and french fries. It is a common and popular potato.

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Research a vegetable dish, post your recipe here.

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Research a vegetable dish, post your recipe here.

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Research a variety of potato post your findings here.

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Research a variety of potato post your findings here.

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No mobile devices in your classroom? No worries! You can enjoy Nearpod from any web browser :) Create, engage, and assess your students in every lesson!

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No mobile devices in your classroom? No worries! You can enjoy Nearpod from any web browser :) Create, engage, and assess your students in every lesson!