Potatoes are a staple food crop that come in many varieties. While all potatoes are nutritious and versatile, the different types can vary in taste, texture, appearance and best uses. This article will provide an overview of some of the most popular potato varieties. Knowing the characteristics of different potato types can help you select the right one for your recipe or cooking method. With so many types to choose from, potatoes can be an exciting and tasty ingredient. The varieties covered here are just a sampling of the diverse options available. From creamy russets perfect for baking, to colorful fingerlings that hold their shape when boiled, the potato world offers something for everyone. Whether mashing, frying, roasting or simply eating fresh, make sure to explore and experiment with different types of tubers. You may discover new flavors, textures and ways to enjoy this hearty, comforting and classic food.
Russet Potatoes
Russet potatoes, also sometimes called Idaho or baking potatoes, are known for their brown, netted skin and oblong shape. They have a fluffy, dry texture when cooked, which makes them excellent for baking, mashing, and frying. Russets contain more starch and less moisture than other types of potatoes. The high starch content results in light, fluffy baked potatoes that are perfect for loading up with butter, sour cream, bacon, and cheese. Russets also contain around 160 calories per medium potato, as well as significant amounts of vitamin C, vitamin B6, potassium, and fiber. The most common use for Russet potatoes is baking. They should be scrubbed clean but not peeled before baking so the skin can get crispy. Russets baked at a high heat for an hour or more will become soft and tender all the way through. Another popular use is mashed potatoes, which can be made by boiling and mashing russets with milk, butter, and seasonings. Russet potatoes also make great home fries when diced up and pan fried with oil or bacon grease. Their fluffy texture absorbs flavors well.
New Potatoes
New potatoes are small, young varieties of potato that are harvested before they mature. They have thin, wispy skins that do not require peeling. New potatoes are usually ready for harvest in late spring and early summer. New potatoes have a waxy, firm texture and a sweeter, more delicate flavor compared to mature potatoes. They contain higher moisture content and are lower in starch. The thin skins of new potatoes make them ideal for serving whole or half. They are delicious hot or cold in a variety of dishes. New potatoes are available seasonally at farmers markets and grocery stores in the spring and summer months. Their peak season is typically May through July when they are freshly harvested. They have a short shelf life of 2-3 weeks once picked.
Yukon Gold Potatoes
Yukon Gold potatoes have a thin, smooth yellow skin and light yellow flesh. They are an all-purpose potato great for roasting, mashing, frying, and boiling. Yukon Golds have a rich, creamy taste and texture. When cooked, they become fluffy inside with a tender, moist consistency. The flavor is described as being more buttery than regular russet potatoes. The taste is mild, sweet, and earthy. These potatoes are versatile to use in a wide variety of recipes. They can make flavorful mashed potatoes that hold their texture well. Yukon Golds roast up deliciously seasoned with olive oil, salt, and pepper. They also make great oven-baked fries. Their firm structure is perfect for pan fries and hash browns too. Because of their thin skin, they generally don’t need to be peeled before cooking. The smooth texture also purees well for soups and stews. Overall, Yukon Gold potatoes are prized for their creamy, buttery flavor. Their texture makes them perfect for mashing, roasting, pan frying, and more. They add a rich sweetness to any potato dish.
Kennebec Potatoes
Kennebec potatoes are a popular and versatile variety with a unique texture. They have tan to brown thin skin that can appear slightly russeted in places. The flesh on Kennebec potatoes is white and creamy. It has a higher than average starch content. When boiled or baked, the flesh has a fluffy, dry, and slightly mealy texture. So in summary, Kennebec potatoes are a versatile option suitable for a variety of cooking methods requiring a creamy yet still fluffy potato with good texture.
All Blue Potatoes
The All Blue potato lives up to its name with deep, blue-purple flesh throughout. This striking potato variety was created by crossing the heirloom Purple Peruvian with other blue and purple potatoes. The rich, royal blue color of the All Blue comes from the antioxidant anthocyanin. Anthocyanins are flavonoids that provide the blue, purple, and red colors of many fruits, vegetables, and flowers. The concentration of anthocyanins gives this blue-fleshed potato excellent antioxidant activity. Anthocyanins are beneficial plant compounds known for their anti-inflammatory and antioxidant capabilities. Research suggests they may help prevent conditions like heart disease, diabetes, and cancer. Beyond its vibrant color and antioxidants, the All Blue potato has a firm texture with moist, waxy flesh. It holds its shape well when cooked, making it perfect for roasting, pan frying, and boiling. The taste is smooth and mild with a subtle nutty flavor similar to purple potatoes. The skin can range from splashes of blue to fully pigmented dark blue. All Blue potatoes provide an eye-catching addition to any dish. Their colorful flesh jazzes up mashed potatoes, gratins, salads, and more. High in antioxidants and nutrients like vitamin C and potassium, these purple-blue spuds offer both visual appeal and health perks.
Adirondack Blue Potatoes
Adirondack Blue potatoes have a deep purple skin and flesh. They are an oblong, medium-sized potato that has a characteristic blue/lavender interior when cut and exposed to air. The blue flesh of the Adirondack potato becomes more intense when cooked. The coloring comes from the high levels of antioxidants, specifically anthocyanins, which also give blueberries their vivid color. These colorful potatoes have a mild, nutty, and buttery flavor. The smooth, moist flesh has a creamy, waxy texture perfect for potato salads. Adirondack Blues also hold their shape well when boiled or roasted. Their bright blue color makes for an eye-catching addition to soups, stews, and side dishes. Adirondack Blue potatoes pair well with robust flavors and meats like steak, pork, duck, and wild game. They work nicely in gratins, twice-baked potatoes, mashed potatoes, home fries, and hash browns. Their firm texture is great for roasting and pan frying too. The creaminess and color make Adirondack Blues an interesting choice for gnocchi as well.
Red Bliss Potatoes
Red Bliss potatoes have thin, smooth, bright red skins and white flesh. They are waxy potatoes that hold their shape well when cooked, making them excellent for roasting, boiling, and potato salads. Red Bliss potatoes originate from South America and get their name from their bright red skin and rounded shape that resembles a blissful smile. They are smaller, early potatoes that are creamy and have a mildly sweet, nutty flavor. Red Bliss potatoes are popular for roasting or boiling whole. Their thin skins become tender when cooked, so many people choose to eat them unpeeled. They work well in soups and stews because they maintain their shape and don’t easily fall apart. These versatile potatoes are also great for potato salads, as they won’t get mushy or absorb too much dressing. Fans of red potato salad find the pop of color from the skin adds visual appeal as well. The creamy texture and mild flavor allows other ingredients to shine while still tasting distinctly like potato. Overall, Red Bliss potatoes are valued for their bright color, petite size, creamy texture, and versatility in recipes calling for waxy potatoes that hold their shape when cooked.
German Butterball Potatoes
German butterball potatoes, sometimes also called German butterballs or Butterball Gold potatoes, are a type of potato that comes in an oval or oblong shape. They are medium-sized potatoes that have a thin, light brown and smooth skin with yellow flesh. The best use for German butterballs is roasting, mashing, and baking. When roasted whole, they become very tender on the inside while developing a golden, crispy exterior thanks to their higher starch content. Their texture also makes them an excellent choice for mashed potatoes, resulting in a smooth, creamy, and buttery mash. They are considered to be one of the best potatoes for baking, becoming fluffy on the inside while baking up with a nice crispy skin. German butterballs are known for their rich, buttery flavor. They have a creamy sweetness that shines when simply prepared, needing little more than butter, salt, and pepper to let their flavors develop. They make classic roast potatoes and mashed potatoes taste even richer. Their flavor also pairs well with herbs like rosemary, thyme, and sage. When used in soup recipes, they impart a velvety texture and sweet, buttery taste.
Potatoes come in a wide variety of shapes, sizes, colors and flavors. While all potatoes provide nutrients like vitamin C, potassium and fiber, the different varieties offer their own unique qualities. No matter what you choose, potatoes are a versatile and healthy staple to add to your diet. They are packed with antioxidants and nutrients but lower in calories than other starchy foods. Potatoes are affordable, easy to prepare and pair well with many dishes. With so many types to choose from, there’s a perfect potato for every recipe.
