LCBO Food & Drink Autumn 2024

HOT POTATOES

The Workhorses

The Heirlooms To learn about potato varieties beyond the usual suspects, we asked Vicky Ffrench, co-owner of Cookstown Greens farm, to tell us about her favourites.

This trio of spuds can cover all of your needs.

PURPLE

AMAROSA

Red Less starchy than most common potatoes, red jackets are best for boiling (skin on) and tossing with butter and mint, or cooled and cut for potato salad.

“These fingerlings have red skin and flesh with a velvety texture and slightly sweet taste. They make great chips and are gorgeous in potato salad.”

“Purple inside and out, these spuds are denser with a starchy, earthy flavour. They’re excel lent steamed, boiled or sautéed in butter.”

Yukon Gold Developed at the University of Guelph, these all-purpose spuds are sweeter and caramelize beautifully. They’re terrific in just about any potato dish, especially latkes.

HUCKLEBERRY GOLD

GERMAN BUTTERBALL

“With purple skin and yellow flesh, huckleberries are low-glycemic—i.e., low in carbohydrates for a potato. Try roasting them on high heat or put them into stews.”

“Butterballs have a smooth texture and are very versatile. We love to parboil them, then roast for crispy skin and a melt-in your-mouth interior.”

Russet Beyond baking whole, starchy russets crisp up nicely in frites or chips, and they can absorb Herculean amounts of butter and cream in gratins or mash.

THE REASON Y When it comes to peeling potatoes, the Kuhn Rikon Original Swiss Peeler ($12.99, amazon.ca) is hard to beat. It effortlessly does a clean job, and the carbon steel blade stays sharp for years. Bonus: It comes in a rainbow of colours.

Find a recipe for Hot-and-Sour Stir-Fried Potato Slivers at LCBO.com/fdautumn24

POTATO PEELER: JAMES TSE

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———————— AUTUMN 2024