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2. 4 Second Fury Gaming Potatoes For Sale
3. 4 Second Fury Gaming Potatoes Tots

Grade Standards for Potatoes (pdf) U.S. Consumer Standards for Potatoes (pdf) Shipping Point and Market Inspection Instructions for Potatoes (pdf) PATCH 044 Late Blight Tuber Rot (pdf) PATCH 059 En Route or At Destination Scoring Guide for Sprouts (pdf) Unofficial Potato Visual Aid (pdf) - Large file may load slowly.

There is no vegetable more useful than the homely potato. Potatoes are a cheap source of energy, and they are one of the foods that help to protect us from illness. They contain the same vitamin as oranges and ¾ lb of potatoes daily will give over half the amount of this vitamin needed to prevent fatigue and help fight infection.

Potatoes save Shipping.
Potatoes, which are home-grown, give us the same kind of energy-food as cereals, which are imported. Eat them in place of bread and other cereals wherever possible, and you help to save shipping space.

So don’t think of potatoes merely as something to serve with the meat. They can be much more than that. A stuffed, baked potato can be a course in itself. Potatoes can be used, too, for soups, bread-rolls, pastry, puddings and even cakes, as the following recipes show.

• Grandma’s Potatoes would disappear before everyone was able to walk through the buffet line, so she had to start making four pans each year. The fourth pan was secretly put aside so we could have some on Christmas morning.
• The potatoes won’t burn at this temperature and the long bake means the skin will be so crisp that it’s practically cracker-like. Return them to the oven. After the two hours are up, remove the potatoes and carefully cut deeper into the slices you made initially. Then put the potatoes back in the oven for 10 more minutes. This helps to dry.
• Cut potatoes in half lengthwise; carefully scoop out pulp into a large bowl, leaving shells intact. Mash together pulp, mayonnaise, next 3 ingredients, and 1/2 cup cheese. Spoon potato mixture into shells; sprinkle with remaining 1 cup cheese. Return potatoes to baking sheet.
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Hints on cooking Potatoes

1. Always cook them in their skins.
2. If you must peel them, peel thinly
3. After peeling, cook at once. Avoid soaking in water if possible

Boiled Potatoes

Scrub the potatoes, and put into boiling salted water using just enough water to cover. Cook with the lid on. Boil rapidly but do not let the potatoes break up and become ‘mushy’; When tender (this should be after 10-15 minutes cooking) drain carefully. Shake the potatoes gently in the saucepan over a low heat for a minute or two. This dries the potatoes and leaves them deliciously floury.

Baked Potatoes

Scrub the potatoes and prick them. Place in a hot oven and bake until tender. This method can be used when cooking the rest of the dinner in the oven, so saving the ‘top heat.’

Mashed Potatoes

Cook the potatoes by roasting or boiling, remove from the skins and beat well with a little hot milk, or margarine, if these can be spared. Add salt and fresh coarsely chopped parsley just before serving. Serve potatoes immediately as keeping them hot destroys some of their protective qualities. Use potato water for making soups, and gravies.
Potatoes left after a meal should be kept in a cool place and used for making pastry, pancakes, scones, potato salad or for thickening soups.

Potato Soup

• 1½ lb potatoes.
• 1 stick celery, a few spring onions, or a little leek.
• 2 tablespoonfuls chopped parsley.
• 1¾ pints of vegetable water or water.
• 1 teacup of milk or household milk.
• Seasoning.

Method-Scrub and slice the potatoes and celery. Place in boiling salted water. Cook with the lid on until quite soft. Rub through a sieve or mash well with a wooden spoon. Add milk and re-heat, but do not re-boil. Sprinkle in coarsely chopped parsley just before serving.

Stiffed Potatoes

Bake the potato whole without removing the skin. Cut a slice from the top. Take out the centre and mix with one of the following fillings. Pile back into the potato case and reheat for a minute or two under the grill or in the oven.

Fillings

1. Finely flaked fish or minced meat moistened with sauce or gravy.
2. A little yeast or vegetable extract and chopped parsley.
3. Finely chopped left over vegetables.
4. Grated cheese and a little milk.
5. Sausage meat.

Potato Salad

Boil 1 lb potatoes in their skins (extra can be done at dinner time). Peel and cut into dice. Add a little chopped onion. Bind together with salad dressing. Sprinkle with chopped parsley and serve with watercress and shredded cabbage.

Potato Milk Pudding

• 10 oz shredded potato.
• 1 oz flour.
• 1 pint milk or milk and water.
• 1 oz sugar or 1-2 tablespoonfuls jam.
• Nutmeg.

Method-Mix the flour and milk and boil. Shred the potato, but do not let it stand or it will go brown, and cover at once with milk and flour. Place in a pie dish, add the sugar or jam and stir. Sprinkle with grated nutmeg. Bake for 1½ - 2 hours.

Potato Scones

4 Second Fury Gaming Potatoes Skins

• 6 oz flour.
• 4 oz mashed potato.
• 1 teaspoonful baking powder.
• ½ teaspoonful salt.
• 1 oz fat.
• 4-5 tablespoonfuls milk.

Method-Mix the flour and salt. Add the baking powder and work into the mashed potato. Rub in the fat. Blend to a soft dough with milk. Roll out to ¼ inch thickness. Cut into rounds. Brush the tops with milk. Bake on greased baking sheets for 15 minutes in a hot oven. For a sweet scone add 1 oz sugar.

Potato Pastry (for savoury dishes)

• 8 oz mashed potatoes.
• 4 oz flour.
• 1 oz cooking fat.
• ½ teaspoonful salt.

Method-Mix the flour with the salt. Rub in the fat and work into the potato. Mix to a very dry dough with a small quantity of cold water. Knead with the fingers and roll out.

Potato Pastry (for sweet dishes).

• 8 oz flour.
• 4 oz mashed potato.
• 2 oz fat.
• ½ teaspoonful salt.

4 Second Fury Gaming Potatoes For Sale

Method- Mix the flour and the salt. Cream the fat and the potato, add the flour, and a little water if necessary, to form a rather stiff dough.

Potato Sandwich Spreads

Savoury

4 Second Fury Gaming Potatoes Tots

Any of the fillings given for stuffing potatoes, mixed with a little mashed potato can be used for savoury sandwiches.

Sweet Potato chocolate spread

• 2 tablespoonfuls mashed potato.
• 1 tablespoonful cocoa.
• 1 tablespoonful sugar.
• Almond or vanilla flavouring.

Method; Mash the potato thoroughly, mix in the cocoa, sugar and flavouring. Use as a spread in place of jam.

Note:-
As sugar, fats, jams and preserves are rationed, energy-giving foods available are limited. Therefore if we are to keep up our weight and health the unrationed foods, potatoes and bread, must be eaten in larger quantities. Potatoes come first because they are home grown.

Not sure about the difference between 'first early' and 'maincrop' potato? You're not alone. And the sheer variety of potatoes available can make it even harder to choose the right one.

Use our easy checklists below to help determine the best seed potatoes for your needs - whether that's a crispy roast potato for Sunday lunch, a new potato dripping in warm butter, or a large bowl of creamy mash. Simply work through the steps below, take a look at our potato varieties chart and find the best potatoes for you to grow at home.

Step 1: How to choose a potato cropping type

There are 4 main types of potato, and they need to be ordered, chitted, planted and harvested at different times of the year. Your first decision is what cropping type you want to grow.

First Early Potatoes

• Small, new potatoes.
• Plant up from the end of February to late May.
• Harvest approximately 10 weeks from planting.
• Grow in bags, containers or in the ground.
• Benefit from 'chitting' prior to planting.

Second Early Potatoes

• Small, new potatoes.
• Plant up from March to late May.
• Harvest approximately 13 weeks from planting.
• Grow in bags, containers or in the ground.
• Benefit from 'chitting' prior to planting.

Maincrop Potatoes

• Larger potatoes, ideal for baking and roasting.
• Plant up from March to mid May.
• Ready to harvest approximately 20 weeks from planting.
• Grow in the ground where there is more room for best results, but can also be grown in bags and containers.
• Benefit from 'chitting' prior to planting.

Second Cropping Potatoes

• Also known as Christmas' potatoes as they can be eaten in late Autumn, or stored for Christmas dinner!
• Must be protected from frosts. Bring them into your greenhouse or shed when the first frosts threaten.
• Plant up in easily movable bags or containers in early August.
• Ready to harvest approximately 11 weeks from planting.
• Do not require 'chitting'.

Step 2: How to choose a potato variety

Now you've selected which type of potato you want to grow, it's time to select a specific variety. Some are better for roasting, while others are best for boiling.

Choose one of the cropping types below to go straight to the full range of potatoes, or, scroll down to the checklists and choose by culinary use:

First Early Potato Varieties: