Guest guest Report post Posted January 6, 2005 Hi, Does anyone have any idea about the difference between old and new potatoes? I heard and later read that new potatoes were better than old potatoes because they had less starch or would that be GI? Is there any way of equalizing this phenomena eg soaking older potatoes Are new potatoes the smaller and harder ones that you see in the supermarket (how can you tell a new potato from an old one)? Are new potatoes the ones that are picked early/not stored? Any ideas much appreciated? Kind regards, Marguerite Quote Share this post Link to post Share on other sites
Guest guest Report post Posted January 6, 2005 'New' potatoes are the red skin potatoes seen here There isn't any potato called 'old', but you may be referring to russet potatoes which are less dense and good for baking and making mashed potatoes. New potatoes are good for roasting, grilling and potato salad since they remain firmer when cooked. Food Name: POTATO, BAKED W/SALT Description: flesh (2-1/3 x 4.75'') Serving Size: 1 potato yield Gram Weight: 156.0 Calories (kcal): 145.08 Energy (kj): 606.84 Protein (g): 3.058 Calories from Protein: 8.5 % Calories from Protein: 5.86 Carbohydrates (g): 33.634 Calories from Carbohydrates: 135.55 % Calories from Carbohydrates: 93.43 Fat (g): 0.156 Calories from Fat: 1.31 % Calories from Fat: 0.9 Saturated Fat (g): 0.041 Cholesterol (mg): 0.0 Total Dietary Fiber (g): 2.34 Calcium (mg): 7.8 Iron (mg): 0.546 Magnesium (mg): 39.0 Potassium (mg): 609.96 Zinc (mg): 0.452 Red-Skinned POtato or NEw Potato Serving size 1 medium (148g) Calories 120 Total Fat 0g Sodium 5mg Total Carbohydrate 27g Dietary Fiber 2g Protein 3g % of U.S. RDA Vitamin A 0% Calcium 2% Vitamin C 40% Iron 6% Hope I helped. Candace Quote Share this post Link to post Share on other sites
Guest guest Report post Posted January 6, 2005 I use red potatoes for everything. I think they are the most flavorful for everything.. Mashed, roasted, scalloped, for making stock, boiled ...... I feel like Forrest Gump. Blessings, Maria/Chanda - ~Candace~ Thursday, January 06, 2005 12:34 PM Re: New vs older potatoes 'New' potatoes are the red skin potatoes seen here There isn't any potato called 'old', but you may be referring to russet potatoes which are less dense and good for baking and making mashed potatoes. New potatoes are good for roasting, grilling and potato salad since they remain firmer when cooked. Food Name: POTATO, BAKED W/SALT Description: flesh (2-1/3 x 4.75'') Serving Size: 1 potato yield Gram Weight: 156.0 Calories (kcal): 145.08 Energy (kj): 606.84 Protein (g): 3.058 Calories from Protein: 8.5 % Calories from Protein: 5.86 Carbohydrates (g): 33.634 Calories from Carbohydrates: 135.55 % Calories from Carbohydrates: 93.43 Fat (g): 0.156 Calories from Fat: 1.31 % Calories from Fat: 0.9 Saturated Fat (g): 0.041 Cholesterol (mg): 0.0 Total Dietary Fiber (g): 2.34 Calcium (mg): 7.8 Iron (mg): 0.546 Magnesium (mg): 39.0 Potassium (mg): 609.96 Zinc (mg): 0.452 Red-Skinned POtato or NEw Potato Serving size 1 medium (148g) Calories 120 Total Fat 0g Sodium 5mg Total Carbohydrate 27g Dietary Fiber 2g Protein 3g % of U.S. RDA Vitamin A 0% Calcium 2% Vitamin C 40% Iron 6% Hope I helped. Candace Quote Share this post Link to post Share on other sites
Guest guest Report post Posted January 6, 2005 Thanks, Candace, for that description. I've never thought of it that way with the density but that makes perfect sense (I could never put my finger on it). " Forrest Gump " LOL! I hear ya, Maria/Chanda. Love them taters. I really like those little red potatoes as well. I've tried yukon golds too - I don't know if they just seem richer because of the color and name, or if indeed they were. Grilled potatoes are good as well. One of the side dishes I made over Xmas was a really rich and really bad for you mashed potatoes. ....Warning to all vegans - this rating is triple DDD. I boiled russetts. In a crockpot, I added plenty of unsweetened butter, plenty of whole cream, a smidgen of milk (lol), canned cheesy fried onion rings, lots of pepper and some salt. Then I used the hand blender and mixed it all up (oops, actually I added the onion rings last and folded them in). I put the slow cooker on low for a bit to blend the flavors. It's not normally something I would do (too rich for me) but I had to use this cream before it expired. It was really really really goooood. It's not exactly original but I'd never had it like that before. I'm sure there are several vegan friendly un-butters and un-dairy products available. Shawn , " Maria/Chanda " <puterwitch@c...> wrote: > I use red potatoes for everything. I think they are the most flavorful for everything.. Mashed, roasted, scalloped, for making stock, boiled ...... I feel like Forrest Gump. > > Blessings, > Maria/Chanda > - > ~Candace~ > > Thursday, January 06, 2005 12:34 PM > Re: New vs older potatoes > > > 'New' potatoes are the red skin potatoes seen here > > > > > There isn't any potato called 'old', but you may be referring to russet potatoes which are less dense and good for baking and making mashed potatoes. New potatoes are good for roasting, grilling and potato salad since they remain firmer when cooked. > Quote Share this post Link to post Share on other sites
meredyth sawyer 0 Report post Posted August 22, 2013 Any variety of Potato can be a New or Old Potato. There is no variety called New or Old. New Potatoes are harvested earlier, so they are smaller than Old Potatoes that are more mature. New Potatoes have less starch than Old Potatoes. An added bit of trivia. If you can't find Idaho Potatoes anymore, it's because they go by their true name, Russet, which were originally grown in Idaho. Quote Share this post Link to post Share on other sites
