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An oval shaped potato with a thin outer skin that is light tan in color and smooth overall with a few very small eyes. The inner meat of the White Rose has a medium starch level that is firm and creamy when cooked. It can be baked, boiled or fried and is well suited for mashing. Grown primarily in the U.S., White Rose potatoes are harvested from the states of Oregon, Washington, California, and several Midwestern states. It is a potato that is also known as California Long White, American Giant and Wisconsin Pride.
When selecting, choose those that are firm and plump, avoiding those that have shriveled skins, sprouting eyes, soft spots, blemishes, and green spots. Store potatoes in a cool dry place. They will keep at room temperature for up to two weeks and longer when stored in cooler temperatures. Do not store in the refrigerator because the cold temperatures will convert the starches into sugar and the potato will become sweet and turn a dark color when cooked. It is also suggested that potatoes not be stored with onions as the gas given off by onions accelerates the decay of potatoes.
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