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Potato Trends

Potato Basics Week: Wondering which Potato Variety to Use?

Potato growers are always working to bring new potato varieties to the market. That’s why today’s potatoes come in more colors, shapes, sizes and flavor profiles than ever! But if you’re anything like me and you’ve wondered which potato variety to use for which dish, then this blog post is for you – read on!

RUSSET POTATOES: The most widely used potato variety in the United States. Light and fluffy when cooked, russets are ideal for baking, mashing, frying and roasting.

1 Garlic-Rosemary-Steak-_-Potato-Stacks-Horz (1)

REDS: With rosy skin and white flesh, red-skinned potatoes have a firm, smooth, moist texture well-suited for salads, roasting, boiling and steaming. Round reds are often referred to as “new potatoes,” but the term “new” technically refers to any variety of potato that is harvested before reaching maturity.

Roasted Potato Salad with Corn

WHITES: Round and long, whites are medium in starch with a creamy texture. They hold their shape well after cooking and are so versatile that they can be used in most potato preparations.

1 Homemade Tater Tots - Gluten Free

FINGERLINGS: Firm, waxy and flavorful, these small, slender potatoes are finger-size (2-4 inches long) and come in different shapes and colors – red, gold, yellow and purple – with flavors like those of their larger potato cousins.

Smashed Potato Tikka (2)

BLUES/PURPLES: Originally from South America, blue and purple potatoes are new to the scene in the United States. They have a subtle nutty flavor with flesh ranging from dark blue or lavender to white. Microwaving best preserves color, but steaming and baking are also recommended.

blackened blue potato salad

YELLOWS: Widely used in Europe, yellow-skinned potatoes are becoming popular in the United States. Dense, creamy texture and golden color mean you can use less or no butter for lighter dishes.

2 Vertical mini grilled hasselback potatoes

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