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Onaway potatoes are medium to large in size and are round to oblong in shape. The skin is semi-smooth and a light burlap brown with a few, medium set eyes. The skin also has dark brown spots and light brown bumps covering the surface causing a slightly flaky texture. The flesh is off-white to pale yellow and has a firm, dense, and starchy consistency. When cooked, Onaway potatoes become tender and creamy and have a rich flavor with nuances of butter and hazelnut.
Onaway potatoes are available late summer into mid-fall.
Onaway potatoes, botanically classified as Solanum tuberosum ‘Onaway,’ are a pedigree variety whose combined characteristics make it highly regarded in the marketplace. It is an early season, high yielding, drought and disease resistant potato providing commercial growers with the opportunity to plant multiple crops for extended seasons. Onaway potatoes are a cross between the katahdin and the USDA X96-56 variety and are predominately used as a fresh market potato.
Onaway potatoes contain vitamins C, B, and potassium. They also contain trace amounts of niacin, iron, zinc, and riboflavin.
Onaway potatoes are best suited for cooked applications such as mashing, baking, boiling, and roasting. Their high moisture content makes them ideal for mashing or pureeing, and they can be used as a thickener in soups, stews, and sauces. They can also be sliced thin and used to make scalloped potatoes or ratatouille. Bake or boil and use the Onaway to make potato croquet or as a filling for samosas and empanadas. Complimentary ingredients to the Onaway potato include bacon, capers, thyme, rosemary, chives, sour cream, blackened chicken, and sharp cheeses. Onaway potatoes don’t store quite as long as other potatoes so be sure to keep them in a cool, dry, and dark location until ready to use. Like most potatoes, uncooked Onaway should never be stored in the refrigerator as this causes faster deterioration.
Onaway potatoes are valued in the United States for functionality and adaptability. Considered an all-purpose white potato, Onaway potatoes can be used in almost any cooking preparation and potato dish. Potatoes are an important staple for all socioeconomic classes in the United States because they are readily available and provide a hearty, filling, and nutrient dense meal.
The first Onaway potato seedling was planted on Aroostook Farm in Maine. It was sent to Michigan for research and development by the National Potato Breeding Program, Crop Research Division, and was introduced to the commercial market in 1956. Its given name derives from the town of Onaway, a once well-established lumbering area in the farming community of Presque Isle County, Michigan. Today Onaway potatoes can be found in specialty grocers and farmers markets across the United States.