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A Guide to Potatoes
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VARIETY |
CHARACTERISTICS/
FLAVOR |
USES |
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Blue and Purple |
Dark blue to lavender skin with vibrant purple flesh. Color lightens when cooked. Starchy, drier texture. Sweet flavor. |
Bake, mash, or use to make
French fries or chips. |
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Klondike Rose |
Smooth rose-colored skin with gold-colored flesh. Buttery texture. |
Steam, boil, mash, or sauté. |
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Red |
Thin, smooth skin with firm and waxy texture. Low in starch and slightly sweet. |
Boil, steam, or sauté for stews, casseroles, and potato salad. Smaller “B” size variety ideal for kabobs, roasts, and au gratins. “C” creamer size great for soups and creamed potato recipes. |
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Ruby Crescent Fingerling |
Thicker skin with yellow flesh. Firm and waxy texture. Earthy flavor. |
Roast, bake, steam, or boil. Most flavorful when served hot. |
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Russets |
Dark brown skin with white flesh. High in starch and low in moisture. Flaky, fluffy texture. |
Bake, mash, roast, or use to make French fries. |
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Russian Banana Fingerling |
Small and slender with elongated shape. Paper-thin skin (no need to peel). Firm, slightly waxy texture. Buttery rich flavor. |
Bake, boil, or steam.
Excellent in salads. |
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Yellow Finn |
Flattened shape with deep eyes. Starchy texture. Slightly sweeter than Yukon Gold. |
Best all-purpose potato. Bake, mash, boil, or steam. |
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Yukon Gold |
Thin skin with yellow flesh. Dense, “creamy” texture and buttery flavor. |
Bake, mash, boil, or use to make French fries. The smaller “C” creamer size is ideal for soups and reamed
potato recipes. |
SOURCE: Lunds and Byerly's Culinary Experts - Real Food Magazine - Fall 2010 |
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