Katahdin potato
Solanum tuberosum 'Katahdin' · Tuber
Top 10 pairings
Katahdin is the great American all-purpose potato of the mid-twentieth century — a smooth, round-oblong tuber with thin pale buff-tan skin and creamy white flesh, famous as a dependable, long-keeping table and chipping potato. Released by the USDA in 1932 and named for Maine's tallest mountain, it set the standard that later varieties such as Kennebec were bred to match.
Picking a good onedrag
Freshly liftedSprouting and green
Cured and dormantBuy the sackThe keeper — roast, mash, fry, bake, anything
SkinSet firm, dry, matte
FleshFirm right through
EyesDimpled but dormant
SmellFaint, almost nothing
These cues are Potato's, and hold across its varieties; where this one differs, its own page says so.
What you get from one
75%
Edible part
213 g · peel and eyes out
284 g
Weight each
each one
Keeping ittap a temperature
Below about 4°C starch turns to sugar, so it fries dark and bitter. Warming partly helps.
95–99%
Humidity
Steady
Airflow