Tip: Use a sharp knife to pierce the potato to test the doneness. It should not offer any resistance.
Photo courtesy of Peak of the Market
S outhern Manitoba is known for its rich, fertile soil, and that’s exactly what gives red and yellow potatoes their edge. These varieties thrive in fine, sandy loam fields where careful management produces consistently high-quality crops. It’s a potato-growing region where flavour, texture and appear - ance all come together in every harvest.
Compared to russets, reds and yel- lows carry a naturally higher moisture content. This makes them creamier, smoother and a little more indulgent, while still being versatile enough for everyday meals. Their skins are thin and refined, making prep easy and presen - tation effortless. They bring a premium quality to the table, from recipes that call for boiling, roasting or mashing.
Red and Yellow Potatoes: BRINGING A UNIQUELY MANITOBA FLAVOUR TO THE TABLE
22 | WINTER 2025 | SAVOUR MANITOBA
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