| A variety of potato that is excellent as a new potato but is also grown and marketed as a maincrop potato. It is round to oval in shape and has white skin with shallow eyes. The Carlingford potato has dense white, mildly flavored flesh that is slightly waxy when cooked. It is best when steamed, microwaved, or baked. When cooking, care should be taken not to overcook.
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 cool 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. Do not store with onions, the gas given off by onions accelerate the decay of potatoes. |
