How To Prepare And Use The Most Common Types Of Potatoes

All over the world, potatoes have become a staple of every pantry. They are loved for their versatility, affordability, and comfort food appeal. Not all potatoes, however, are created equally. When there are so many varieties in the grocery store and at farmers’ markets, it is important to know how each type will work with a particular cooking method. The types of potatoes can impact the texture, flavor, and success of your recipe.

This article explores five of the commonest potato types, and shows you how to make the best use of them in the kitchen.

1. Russet Potatoes

Best for: Baking or frying.

Russet potatoes are also called Idaho potatoes. They are one of the most well-known varieties in North America. They have thick, rough skins and fluffy white interiors. This high starch content is why they make perfect baked potatoes. Their crispy skins are complemented by soft, cloudy interiors.

This makes them the ideal choice for homemade French-fried potatoes and mashed taters. With butter and milk, russets will become creamy and smooth, and they will absorb flavors beautifully. However, they don’t work well for boiling or soups as they tend not to hold together.

Tips: Always rinse cut russets before frying them to remove any excess starch. This improves crispiness.

2. Red Potatoes

Best for: Boiling, roasting, and potato salads

Red potatoes come in small and medium sizes with thin, red skins that are smooth. The flesh is waxy and moist. When cooked, they retain their shape and are ideal for dishes with a lot of structure such as stews or potato salads.

The red variety does not easily break down, unlike starchy potatoes. They retain their firm bite. With their sweeter taste and appealing appearance, red potatoes are perfect for roasting herbs or slicing them into soups.

Tip: Add texture, nutrients, and visual appeal to red potatoes by roasting them with the skin still on.

3. Yukon Gold Potatoes

Best for: Roasting, mashing, pan-frying

Yukon Golds make a great choice for a wide variety of dishes, due to their natural buttery taste. With a golden-yellow flesh and golden-yellow skin, they are a great balance between the fluffy texture of russets potatoes and the firmness that red potatoes provide.

The potatoes are multi-purpose superstars. You could roast them until crispy outside and creamy on the inside, mash for a rich, golden texture, or cut and pan-fry for hashbrowns, breakfast skillets, etc. This is because they have a balanced moisture level that allows them to work in any dish.

Tip: Yukon Gold’s skin is so tender and tasty that it doesn’t have to be peeled in many recipes.

4. Fingerling Potatoes

Best for: Roasting potatoes, grilling, and warming them

Fingerling potatoes are tiny and resemble fingers. They might be yellow, orange, red, or even purple. With a rich, earthy flavour and a waxy surface, they are great for roasting either whole or half. The shape of the potatoes allows them to cook evenly. They are used in potato salads or as a rustic side.

Olive oil, sea salt, rosemary, and thyme are all you need to bring out the natural flavors of fingerlings.

Tips: Grill fingerlings, and they will look stunning.

5. Purple Potatoes

Best for: Boiling, baking, mashing

These potatoes have a deep purple flesh with a deep purple skin. They are rich in antioxidants called anthocyanins. Purple potatoes offer a slightly nutty earthy taste and firm texture.

The addition of roasted or baked potatoes to salads, or as a side dish is a striking one. They add a vibrant, new twist to classic comfort foods when mashed. Nutritional value and a bold appearance make them favorites among health-conscious and food stylists.

Tip: Use Purple potatoes mixed with other colored varieties in medleys to create an eye-popping meal.

Final Thoughts

While potatoes may be considered a simple food, their diversity is both impressive and important. From the fluffy texture to the vibrant colors of purple potatoes, every type has a personality and purpose.

Next time you are shopping for potatoes, consider more than the simple brown bag. Any meal will taste and feel better if you choose the correct potatoes for it.