The Rooster has quickly become the most popular fresh ware potato variety in Ireland, accounting for almost 6 in 10 potatoes grown and sold in Ireland.
Rooster potatoes are the most popular variety in Ireland due to its all-round cooking characteristics. They have a distinct red skin with yellow flesh. Recommended for: a wide range of uses – boiling, mashing, roasting and baking.
Ireland's primary potato variety of yore, the Irish Lumper, is a white potato that is more waxy than starchy, and so mashed potatoes made from these varieties fare better as smashed, rather than emulsified, providing ideal conditions for hearty mix-ins.
Maris Piper
This popular floury potato is ideal for fluffy mash, chips, roast potatoes, baked jacket potatoes and boiling.
Maris Piper – great for chips, roasties and jacket potatoes!
With a pleasant floury texture, Maris Piper is ideal for many dishes from chips and roasties to mash and wedges. A favourite with fish and chip shops because of its reliability and taste. It has a creamy coloured flesh with a light yellow skin.
The most dominant variety in Australia for chips is the Russet Burbank potato. Most of the chips you buy from fish and chip shops, drive-through take-aways and the frozen section of the supermarket will be Russet Burbank.
The most common potatoes we use for McDonald's fries include the Russet Burbank, Russet Ranger, Umatilla Russet and the Shepody—varieties known for producing a flavorful fry that's crispy on the outside and fluffy on the inside.
The Irish Potato Market
Traditionally Irish people like a “floury” potato with medium-high dry matter. Most of our popular varieties are above 20% dry matter. These other varieties are mainly white skinned potatoes, the most popular being Maritiema, Cultra, Navan, Nectar and Electra.
Red Gold. If you're looking for a unique-tasting tater, look no further. 'Red Gold' offers a delicious nutty flavor quite unlike any spud you can find in the grocery store. With yellow flesh and raspberry-red eyes, this is also a very pretty potato.
Solanum tuberosum (Irish Potato, Irish Potatoes, Pomme de Terre, Potato, Potatoes, White Potato, White Potatoes) | North Carolina Extension Gardener Plant Toolbox.
Irish Gold is a new variety of Irish potato – grown within the boundaries of North Co Dublin, that is quickly growing in popularity due to its taste and sustainable attributes.
The Irish often used the good land to grow things like wheat and corn that they would sell to pay their rent. This left the farmers with a small piece of land to grow their own food. Potatoes took up very little space and were very nutritious. One acre of potatoes could feed a family of four for a year.
Yukon Gold potatoes are often considered to be “all-purpose” potatoes, as they work well in a variety of different dishes. They have enough starch for their interiors to become creamy when heated in the oven, and are waxy enough to keep their shape as they form a pleasantly crunchy crust.
After taking into account the mineral density, the vitamin density, the macronutrient balance, the sugar-to-fiber ratio, the sodium-to-potassium ratio, and the phytochemical profile, red potatoes are the healthiest potato with data from the USDA Food Database.
Waxy potatoes are best for boiling.
Waxy potatoes include yellow, red, Yukon gold, new, and fingerling potatoes. The texture when boiled is buttery and the flavor is almost sweet. See also: Boiled Red Potatoes with Herbs.
Most potatoes grown in the US are of the russet variety, meaning they're what most people picture when you say "potato." With a mildly rough brown-grey skin, the flesh once cooked is light and fluffy and the skin becomes chewy.
The common name of Solanum tuberosum is potato, also known as Irish potato, Pomme de terre, and white potato.
Some floury varieties are Desiree, Estima, King Edward, Maris Piper, Rosamunda, Early Puritan, Evergood, Linzer, Melody, Blue Congo, Porvita and Red Baron. Mashed potato is traditionally made from floury potatoes, although there are chefs who say that waxy potatoes give a better, smoother mash.
Our Potatoes
We use varieties such as Pentland Dell, Russet Burbank, Ivory Russet, Innovator and Shepody potatoes which all make our world-famous fries. And as they're bigger spuds, it means the fries we cut from them are long enough for you to nibble and dip.
That's why we use potato varieties like Russet Burbank, Innovator and Russet Ranger. Our tomatoes are picked straight from the vine.
And the clear winners are Idaho or russet potatoes. These potatoes are dense and have less moisture, which is key to avoiding soggy fries. You can also use Yukon gold potatoes, which are an all-purpose potato that can be used for frying.
The soaking, Mr. Nasr said, is the secret to the crisp texture of the fries. It draws out the starch, making them more rigid and less likely to stick together. The cooks fry them twice, first blanching them until slightly limp in peanut oil heated to 325 degrees, and again in 375-degree oil to crisp and brown them.