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New Potatoes are just biddy babies. The skin is often very fine and they are prized for their high moisture content. These potatoes are fresher than regular potatoes and should be used within a few days. Storage: Potatoes should be stored in a cool, dark place. Organic potatoes have not been treated with any sprout [...]
An heirloom variety potato. Mostly round to oblong with medium dry flesh. Skin so thin – it needn’t be peeled. Makes wunderbar Kartoffelsalat! Storage: Potatoes should be stored in a cool, dark place. Organic potatoes have not been treated with any sprout retardants. Preparation: Boil in skins, cool, and use in potato salad or glaze [...]
AKA creamers, little roundish potatoes of yellow flesh. Thin skinned, and great for roasting. Storage: Potatoes should be stored in a cool, dark place. Organic potatoes have not been treated with any sprout retardants.
Elvis would be mighty pleased if you’d enjoy these rocking potatoes. Blue potatoes are an heirloom variety with Peruvian heritage. They are thin skinned and chock full of antioxidants. They hold their color when cooked. Storage: Potatoes should be stored in a cool, dark place. Organic potatoes have not been treated with any sprout retardants. [...]
Interesting purple spuds in paisley duds. A dense potato that holds its color when cooked, as long as you play Purple Haze in the kitchen. Storage: Potatoes should be stored in a cool, dark place, not the refrigerator. Organic potatoes have not been treated with any sprout retardants. Preparation: Boil in skins, cool, and use [...]
Rah rah rah, a potato with team colors. Rosey skin and golden flesh. A winner! Storage: Potatoes should be stored in a cool, dark place. Organic potatoes have not been treated with any sprout retardants. Preparation: Boil in skins, cool, and use in salads or glaze in butter. Also excellent quartered and roasted with skins [...]
One of the heritage cultivars of fingerling potatoes. The Austrian Crescent is from European descent. They are small potatoes with big taste. Storage: Potatoes should be stored in a cool, dark place. If they are organic, they have not been treated with any sprout retardants. Preparation: Braise with butter, or slice in half or quarters [...]
Fingerlings are a variety of heirloom potato. Their oblong shape and tender skin lend themselves well for use un-peeled in roasted, braised and sautéed dishes. Storage: Potatoes should be stored in a cool, dark place. If they are organic, they have not been treated with any sprout retardants. Preparation: Braise with butter, or slice in [...]
As the name indicates, Yukons were originally from the Western Canadian territory. Yellow and buttery with waxy skins, they are magnifique Jacques Pepin style – oven roasted with salt, pepper and beurre. Preparation: Yukon Gold potatoes have a naturally buttery flavor. They’re firm, thin skinned, and hold up well in many recipes. The thin skin means they [...]
A beautiful potato with rose-colored skin and golden flesh. Storage: Potatoes should be stored in a cool, dark place, not the refrigerator. Organic potatoes have not been treated with any sprout retardants. Preparation: Boil these potatoes in their skins, cool, peel or not, then glaze them in butter or olive oil and serve with a [...]
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