Chef Allan Williams gets excited every time he goes through the doors of Fredericton’s Potato Research Centre.
With the vibrantly coloured, healthy potato varieties researchers are developing, Williams sees a world of possibilities.
“You have different tastes, different colours, different textures. It’s all exciting,” Williams said as he prepared several potato dishes in the research centre’s basement kitchen.
Chefs and home cooks will be able to give dishes plenty of visual appeal using the new red, yellow and purple varieties of potatoes the research centre recently unveiled.
To read the rest of the story, please go to: The Canadian Press
