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When I roast potatoes they often come out white. Why don’t they have any color?
Potatoes’ sugars within create caramelization. This is the golden hue we see, once cooked. Some potato varieties have more or less sugars than others. One tip; when preparing potatoes, avoid overly-rinsing (a one-time rinse is fine) as this can remove some of the exposed, surface starches and sugars. Idaho russet potatoes are an excellent choice to use when you want a consistent, caramelized result.
Dr. Potato isn't a real doctor but a team of potato experts ready to answer all your potato questions.
Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states.
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