German Butterball Potatoes
Inventory, lb : 0
German Butterball potatoes are medium to large in size and are round to oblong in shape, averaging 10-12 centimeters in length. The pale, smooth, yellow skin is lightly netted with shallow eyes, dark brown spots, and brown patches. The flesh is a vibrant yellow to gold and is firm, waxy, and dense. When cooked, German Butterball potatoes have a creamy and tender flesh that takes on a smooth consistency and offers a rich, buttery flavor.
German Butterball potatoes are available year-round, with peak season in late spring through late summer.
German Butterball potatoes, botanically classified as Solanum tuberosum, are members of the Solanaceae or nightshade family along with tomatoes and peppers. They are considered an heirloom variety even though they are relatively new, having been introduced in 1988. German Butterballs are known for their rich flavors, cooking versatility, and excellent storage life.
German Butterball potatoes are an excellent source of potassium, vitamin C, iron, and fiber. They also contain some antioxidants.
German Butterball potatoes are best suited for cooked applications such as steaming, baking, frying, and mashing. They are an all-purpose variety and works well in soups, as a side dish, or in any waxy potato recipe. They can also be roasted with rosemary and served with toppings such as mascarpone or Greek yogurt as the potato holds its shape well when cooked. German Butterball potatoes pair well with arugula, basil, carrots, garlic, leeks, parsnips, celery, chicory, spinach, peas, chives, and cilantro. They will keep for a couple of weeks when stored unwashed in a cool, well-ventilated, and dark place.
The German Butterball potato won first place in Rodale’s Organic Gardening Magazine’s “Taste-Off Contest.” Described as butterless, the German Butterball has become an American favorite and doesn’t require extra seasoning to reveal a robustly satisfying flavor.
The German Butterball potato was first introduced by David Ronniger in 1988. Ronniger Potato Farm, nestled in the northeastern corner of Moyie Springs, Idaho, is home to over two hundred varieties of potatoes. Ronniger was a grower proficient in varieties that were first made popular in pre-19th century Europe. Today, the German Butterball is widely available across the United States in specialty stores, farmers market, and in home gardens.
Recipes that include German Butterball Potatoes. One is easiest, three is harder.
|Bon Appetit||Mini Herbed Pommes Anna|
|Seize the Food||Oven Roasted German Butterball Potatoes with Rosemary|
|Dash and Bella||Potato, Turnip, Kale and White Bean Soup|