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By Barbara Wayland
crop usually goes to potato chip processors in the United States and Canada, who always demand the best raw material for this favorite snack. The size, shape, flavor and texture of Virginia potatoes are ideal for chips.
In Virginia most potatoes are grown on the Eastern Shore in Accomack and Northampton counties, and in the Pungo area of Virginia Beach. In these locations, the relatively mild temperatures and sandy soil create an ideal growing environment.
Potatoes consist mostly of carbohydrate and fiber and also contain vitamin C and iron.
Potatoes in the United States separate into two categories, new and old. The new potato is harvested when smaller in size, have thin skins, are round in shape and range in color from deep red to a creamy white. Their texture is waxy, and they are the best for boiling, then served with butter, chives or parsley. I think this is the best way to serve new potatoes. They, are also great for potato salad because they hold their shape well. There’s no need to peel new potatoes; a good scrub will suffice. This will enable you to take advantage of retaining the nutrients which are close to the skin.
Old potatoes are the choice for baking, mashing and french fries.
For a nutritious and satis
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