White Rose Potatoes
Inventory, 50 lbs : 0.20
This item was last sold on : 01/06/23
White Rose potatoes are medium to large in size and are oblong to round with a slightly flattened and irregular shape, approximately five centimeters in diameter. The smooth, off-white to cream-colored skin is thin to the point where it almost appears translucent and is speckled with faint, medium-set eyes and brown spots. The white flesh is firm, dense, and has a low starch content and a waxy texture. When cooked, White Rose potatoes are smooth and creamy with a buttery and earthy flavor.
White Rose potatoes are available year-round, with peak season in the late spring through early summer.
White Rose potatoes, botanically classified as Solanum tuberosum ‘White Rose,’ are commonly marketed today as a type of California new potato along with norkotah russets, yukon golds, and round reds. As a new potato, the White Rose is harvested when it is young, and its flavor is at its peak. Also known as California White, Long White, American Giant, and Wisconsin Pride, the White Rose potato is one of the most prized of the California new potatoes and is grown primarily in the United States.
White Rose potatoes are a good source of vitamin C and contain trace amounts of iron and fiber.
White Rose potatoes are best suited for cooked applications such as boiling, frying, baking, or mashing. The White Rose potato will stay firm and hold its shape when cooked making it an ideal choice for scalloped potatoes, casseroles, and potato salads. Boil, mash, and serve as is or use it to stuff tacos, thicken soups, or make twice baked potatoes. White Rose potatoes pair well with onions, garlic, poultry, shallots, smoked Gruyere cheese, rosemary, mustard, and white pepper. White Rose potatoes will keep up to two weeks when stored in a cool, dry, and dark place. Avoid refrigeration as the cold temperatures will cause the potato to become overly sweet and turn a dark unappetizing color.
In America, the 19th century brought thousands of new varieties of potatoes. These varieties were created by breeders looking to produce potatoes with improved flavor and less susceptibility to diseases and pests. Varieties such as the Irish cobbler, red mcclure, and russet burbank were popular and are still grown today, but the most popular new variety of this time was the White Rose potato. The White Rose potato also helped boost commercial trade and the use of railway in 1953. The rise in popularity of the White Rose potato in the marketplace combined with importing available water from the Colorado River caused a boom in railway service at the Santa Fe Depot in Perris, California which had all but shut down after World War II. Today, potatoes are responsible for one-third of per-capita vegetable consumption in the United States.
The White Rose potato originated in New York in 1893 when it was bred from a variety of jackson potato using a true seed ball by Rachel Chapman. The White Rose potato spread to California and eventually became the leading variety grown in the 1940s. Today, the White Rose can be found growing in Washington, Arizona, Oregon, and California and is available at specialty grocers and local farmers markets.
Recipes that include White Rose Potatoes. One is easiest, three is harder.
|Chef Garvin||White Rose Potato & Chicken Bisque|
|Wall Flower Kitchen||Dairy Free Mashed Potatoes with Greens|
|Don't Go Bacon My Heart||Tuna Potato Patties|