Potato primer
Sarah Reece, global marketing manager at Potatoes USA, says potatoes are categorized by skin color and size:
Russet: Floury, dry and fluffy, the slightly flattened oval russet is mild in flavor and ideal for making mashed potatoes. It also fries up crisp and is the potato of choice for baking. Bake it on a bed of coarse salt to absorb moisture and prevent the bottom from burning.
Varieties: ‘Russet Burbank,’ ‘Ranger Russet,’ ‘Classic Russet.’
Red: The smooth thin skin is ideal for roasting and “smashing,” but also is common in salads, soups and stews as it stays firm when cooked because of its waxy texture. The flesh is usually white, but the ‘Red Thumb,’ ‘Huckleberry’ and ‘All Red’ have red interiors.
Varieties: ‘Chieftain,’ ‘Norland,’ ‘Maria.’
White: Slightly creamy with a subtly sweet and mild flavor. The thin and delicate skin does not need to be peeled as it adds texture to any mashed potato dish. A full-bodied flavor comes to the forefront when grilled, and the shape holds up well even after cooking.
Varieties: ‘Superior,’ ‘Katahdin,’ ‘Kennebec.’
Yellow: The color ranges from light tan to golden, and the potato is considered to be all-purpose. When grilled, the medium-sugar content spud acquires a slightly sweet caramelized flavor. The potato’s creamy and moist texture works well in baked, roasted and mashed dishes.
Varieties: ‘Leigh,’ ‘Keuka Gold,’ ‘Yukon Gold.’
Purple/blue: The deep purple, blue-skinned tuber is often added to sides and salads for a “wow” factor as it can come with blue, purple, lavender, pink or white flesh. The color is preserved best by microwaving, but the nutty flavored potato also can be steamed or baked.
Varieties: ‘Purple Majesty,’ ‘All Blue,’ ‘Purple Peruvian.’
Fingerling: A visual stunner, the oblong potato can have a red, orange, purple, yellow or white skin and flesh. It has a waxy and firm texture, and a medium sugar content. The potato’s nutty taste is enhanced when it is pan-fried or roasted.
Varieties: ‘LaRatte,’ ‘Banana,’ ‘French Fingerling.’
Petite: Aka marble- or bite-sized potato, it has the same skin and flesh color of its larger-sized cousins, as well as the same shape, texture and sugar content. It does not need to be sliced or diced and can be a treat for the eye when different colors are combined and roasted.
Source: Potatoes USA