Desiree or Pontiac Potato???

[ngarry]

#4139

Norm,

I live in the US…what is the closest thing we have to these potatoes? Is your typical garden red potato similar in terms of FP? If not, what type of potato would you recommend for us US folks? Thanks!

[cmcuk]

#4160

This prompted me to contact the potato council here in the UK. They have a list of potato varieties and have noted other smooth potatoes e.g. Mozart which I am now thinking might just be low in amylase too? (that variety is more regularly available in my local supermarket). Anyway asked them about this so will let you know if they reply. Is there some similar board in the US? C

[AndreaS]

#4287

Apparently, the GI (and hence the FP) varies a lot for potatoes. I live in Austria, and unfortunately, I have no idea what potatoes are the ones with low FP. So far I couldn’t find any of the names of Norm’s table in our supermarkets 🙁
Whatever potatoes I buy, at least I stick to baking them in order to lower the FP, hopefully.

[JI]

#4288

In general, redskin, yukon gold, and fingerling potatoes will be lower in starch, therefore FP, than say russet potatoes. The lower FP potatoes hold up better when boiled (the kind you use for potato salads).

[cmcuk]

#4314

the potato council have ignored my request – sorry folks!

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