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Idaho potatoes are grown in Idaho and are best for baked, mashed, or fried dishes. Look for heavy and firm potatoes, avoiding those with blemishes, soft spots, green spots, or sprouts. Russet Burbank potatoes are the most common type grown in Idaho. They have more starch than waxy potatoes, giving them a leaner texture. Avoid potatoes with improper storage, such as green skin or lots of eyes and sprouts.
Russet potatoes that are grown in Idaho are usually referred to as Idaho potatoes and are usually used to make baked, mashed, or fried potato dishes. When shopping for potatoes, you should look for potatoes that are heavy and firm. You should avoid potatoes with wrinkled skin, blemishes, soft spots, green spots, and a large amount of eyes or sprouts.
In the United States, the state of Idaho is generally considered the best area to grow potatoes, mainly due to its climate and terrain. Technically, any potato grown in the state of Idaho is considered an Idaho potato. Russet Burbank potatoes, however, are mostly grown in this state. These types of potatoes have a rough, brown skin with pale white flesh.
An Idaho potato has more starch than a waxy potato, which gives it a slightly leaner texture. Before choosing Idaho potatoes, you should first decide what type of potato dish you want to make. Baked potatoes and mashed potatoes are two common dishes often made with Idaho potatoes. These types of potatoes also work well in fried potato dishes, such as potato chips and french fries.
If possible, you should harvest every Idaho potato you plan to use. These potatoes should feel heavy. The potato itself should feel firm and shouldn’t be soft or wrinkled.
You should avoid any Idaho potatoes that have blemishes, such as cuts, gouges, or dark brown spots. Any potatoes with soft or mushy spots should also be avoided. This is a sign that the potato is starting to go bad.
In general, you shouldn’t choose any potatoes that haven’t been stored properly. The green skin on an Idaho potato, for example, is a sign of improper potato storage. The green color is caused by the formation of chlorophyll and another compound known as solanine. While these substances aren’t extremely toxic, they can make you sick in large quantities, and they also taste quite bitter. It is usually recommended to remove all green skin and flesh from potatoes before eating them.
Lots of eyes or sprouts on an Idaho potato are also signs of improper storage. These are usually caused by hot temperatures and humidity. If your potatoes are starting to grow eyes or sprouts, you should remove these blemishes by digging into the potato. Once a sack of potatoes begins to sprout, some cooking experts recommend removing any eyes and sprouts, cooking the potatoes, and freezing potato dishes. This will keep the whole bag of potatoes from going bad.
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