Real. Good.
For over 50 years.
Real. Good.
For over 50 years.
Our team comes together to provide chefs with the right potato for each cooking
method. EarthFresh specializes in supplying the Foodservice industry with
exclusive potato varieties best for frying, baking, mashing and roasting.
Our team comes together to provide chefs with the right potato for each cooking method.
EarthFresh specializes in supplying the Foodservice industry with exclusive potato varieties best for frying, baking, mashing and roasting.
There's a potato for every plate
Potatoes have all-day menu versatility. They can be utilized for breakfast, in soups, salads and appetizers, and as centre-of-plate.
Because potatoes are a familiar classic, they offer a good opportunity to branch out and allow customers to try new flavours.
There's a potato for
every plate
Potatoes have all-day menu versatility. They can be utilized for breakfast, in soups, salads and appetizers, and as centre-of-plate. Because potatoes are a familiar classic, they offer a good opportunity to branch out and allow customers to try new flavours.
RUSSET BURBANK Potatoes
Russet Burbanks stay firms and golden after frying, making them ideal for fries, hash browns and chips.
FiNGERLING Potatoes
Popular with leading restauranteurs and chefs, their skinny, oblong shape makes them a star on any plate.
Baby Potatoes
Baby potatoes are full of flavour and come in an assortment of colours. They don’t have to be peeled, which saves work and time in the kitchen.
Red Potatoes
Red potatoes are ideal for roasting but are also considered an all-purpose potato due to their lower starch content and waxy texture.
White Potatoes
White potatoes hold their shape well after cooking, making them perfect for soups, stews and salads.
Russet Potatoes
The bright, white flesh of a Russet potato becomes fluffy and dry when cooked. When fried, its skin becomes crispy, making the Russet the perfect baking potato.
YELLOW Potatoes
Yellow potatoes have a buttery flavour. They contain a medium level of starch and are often slightly sweeter than other varieties.
pure gold Potatoes
Pure Golds deliver fresh-cut fries that are fluffy on the inside and crispy on the outside.
Purple Potatoes
A unique potato with smooth purple skin, purple flesh and a striking colour that can brighten up any dish.
Russet Burbanks stay firms and golden after frying, making them ideal for fries, hash browns and chips.
Popular with leading restauranteurs and chefs, their skinny, oblong shape makes them a star on any plate.
Baby potatoes are full of flavour and come in an assortment of colours. They don’t have to be peeled, which saves work and time in the kitchen.
Red potatoes are ideal for roasting but are also considered an all-purpose potato due to their lower starch content and waxy texture.
White potatoes hold their shape well after cooking, making them perfect for soups, stews and salads.
The bright, white flesh of a Russet potato becomes fluffy and dry when cooked. When fried, its skin becomes crispy, making the Russet the perfect baking potato.
Yellow potatoes have a buttery flavour. They contain a medium level of starch and are often slightly sweeter than other varieties.
Pure Golds deliver fresh-cut fries that are fluffy on the inside and crispy on the outside.
A unique potato with smooth purple skin, purple flesh and a striking colour that can brighten up any dish.
If stored properly, potatoes will stay
fresh for several weeks.
If stored properly,
potatoes will stay
fresh for several
weeks.
AVOID REFRIGERATING
Avoid storing potatoes in the refrigerator. Instead, store them in a cool, dark place with good ventilation. If stored properly, potatoes will stay fresh for several weeks.
aVOID AREAS THAT REACH
HIGH TEMPERATURE
When in a warm location such as beneath a sink, beside large appliances, or in direct sunlight, potatoes will begin to break down and sprout.
store in a dark place
Greening, the build-up of the chemical solanine, occurs when potatoes are exposed to too much light. Solanine creates a bitter taste and, if eaten in large quantities, can cause illness.
AVOID REFRIGERATING
Avoid storing potatoes in the refrigerator. Instead, store them in a cool, dark place with good ventilation. If stored properly, potatoes will stay fresh for several weeks.
aVOID AREAS THAT REACH
HIGH TEMPERATURE
When in a warm location such as beneath a sink, beside large appliances, or in direct sunlight, potatoes will begin to break down and sprout.
store in a dark place
Greening, the build-up of the chemical solanine, occurs when potatoes are exposed to too much light. Solanine creates a bitter taste and, if eaten in large quantities, can cause illness.
