S & L Produce, Inc.

Potatoes

RETAIL

Offer shoppers a wide selection of potatoes, including russets, reds, white, and yellow-flesh. Also offer bagged and bulk product, plus an array of packages including tray packs, a 5-, 8-, and 10-pound bags, poly mesh, and paper. Clearly separate each type and each bag or bulk display section. Use potato and bag colors effectively to create color breaks.

Potato greening on the retail rack should be avoided or reduced by limiting exposure to light.

Supplies are available year-round.

Placement

Large, well-stocked displays in high-traffic areas of the produce department work best. Rotate stock daily and add a new supply.

Promotion

Tie in products from the grocery side, such as butter, sour cream, cheese, and bacon bits. Fresh herbs such as chives are also good tie-in possibilities.

Self-service baked potato bars are becoming more common at foodservice and retail. Incorporating Mexican- and Chinese-themed top pins are popular. So are fresh vegetables, like broccoli, cauliflower, and beans.

FOOD SERVICE

To prepare potatoes, gently scrub them with a vegetable brush or cellulose sponge to clean them.

When peeling potatoes, use a vegetable parer to keep peelings thin because some of the nutrients are close to the skin.

Use russet burbank potatoes for french fries. Leaving the skin on creates the impression of homemade french fries. For soups and stews, use red potatoes because they retain their shape during cooking. Red potatoes can also be used for mashed potatoes, or by baking and pan-frying them with skins on for American fries.

HANDLING

- Odor sensitive/odor producer (Do not store or transport odor-sensitive items with commodities that produce odors. Potatoes produce odors that will be absorbed by apples and pears. Potatoes will absorb odors produced by pears.
- Highly sensitive to freezing injury. (Likely to suffer injury by one light freezing.)
- Susceptible to chilling injury (Damage sometimes is not apparent until produce is returned to a warmer temperature.)

Avoid prolonged exposure to light because even a small amount of exposure can cause potatoes to green.

Early- and summer-harvested potatoes usually are not held in long-term storage. However, about 75 percent of the fall potato crop is usually stored in farm or commercial warehouses.

Tablestock in storage requires a temperature of 45F, 7.2C, when a sprout inhibitor is used. Temperatures maintained for an extended period of time below 40F, 4.4C, can cause product to adopt a sweet flavor.

Warmer temperatures encourage sprouting and shriveling. Sprouted potatoes can still be used once the sprout is broken off and the potato is peeled.

Selecting potatoes without irregular shapes will result in less waste when peeling.

NUTRITION

The U.S. Food and Drug Administration has approved the following content descriptors for potatoes: fat-free, saturated fat-free, sodium-free (must state that potatoes contain less than 5mg sodium per 85g potato), cholesterol-free, high in vitamin C, and a good source of potassium (add 720mg potassium; 21 percent daily value to label).

Details

Temp

45-50°F

Humidity

90%

Mist

No

Shelf Life

30 days

Nutrition

Serving Size:
1 medium potato (148g)

Calories

100

Total Fat

0g (%)

Saturated Fat

0g (%)

Cholesterol

0mg (%)

Sodium

0mg (%)

Total Carbs

26g (9%)

Dietary Fiber

3g (12%)

Sugars

3g

Protein

4g (8%)

Vitamin A

0%

Vitamin C

45%

Calcium

2%

Iron

6%

For reference only.
Percent values based on
2,000-calorie diet.