Dole
Dole Conventional Potatoes
What it is
These are starchy tubers grown in soil, a common staple in kitchens worldwide. They are typically round or oval and have a brown or reddish skin with white or yellow flesh. These potatoes are versatile and can be prepared in many ways, offering a satisfying and filling base for meals. They are a fundamental ingredient in countless cuisines.
How people cook with it
Potatoes are a foundational ingredient for many dishes, from simple sides to complex main courses.
- Baked as a side dish
- Mashed for comfort food
- Fried into crispy wedges
- Added to hearty stews
Conventional potatoes can be scrubbed clean and cooked whole, or peeled and cut into desired shapes. They roast beautifully, absorbing flavors from herbs and spices. Boiling them until tender makes them perfect for mashing or adding to potato salads. When fried, they become wonderfully crisp, whether cut into thin chips or thicker fries. Their starchy nature also makes them excellent for thickening soups and gravies.
How it differs from similar foods
Compared to waxy potatoes, conventional varieties have a higher starch content, which makes them ideal for dishes where they need to break down, like mashed potatoes or gratins. Waxy potatoes hold their shape better when cooked, making them suitable for salads or roasting.
Who it is for
Home cooks and professional chefs alike rely on conventional potatoes for their adaptability and widespread availability.
How to keep the rest
Store any unused potatoes in a cool, dark, and dry place, away from direct sunlight. Avoid refrigerating them, as this can alter their texture and flavor. Ensure good air circulation to prevent sprouting or spoilage.