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.

• Dish To Try: Garlic Rosemary Steak & Potato Pancake Stacks – Decadent, luscious herb potato pancakes are stacked with buttery steak and topped with a creamy red wine blue cheese sauce.

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.

• Dish To Try: Roasted Potato Salad with Corn, Red Bell Peppers and Pancetta – Roasted potatoes, roasted corn , roasted red bell peppers and pancetta dressed with a light sherry vinaigrette and topped with a little crumbled blue cheese.

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.

• Dish To Try: Homemade Tater Tots – Learn how to make your own tater tots that are just as delicious, but better for you and can be made 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.

• Dish To Try: Loaded Smashed Roasted Potato Tikka A lighter fun retake of the deep-fried ragda patties, these loaded smashed potato tikkas will bring healthy indulgence to your next party.

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.

• Dish To Try: Blackeded Blue Potato Salad – it’s perfect for 4^th of July!

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.

• Dish To Try: Mini Grilled Hasselback Potatoes – These mini grilled hasselback potatoes are not only fun to look at, but also extremely delicious and easy to make. Buttery grilled potatoes, melty cheese, and as many toppings as you can think of – they are sure to be a welcome addition to your next game day party or summer picnic. Gluten free.