Potatoes Types
Recipe type: Potato Facts Nutrition Information
There is an endless variety of potato types in the world. The types of potato actually seem endless. It doesn’t matter if you are cooking the potato for a potato salad, potato soup, or for a roasted potatoes dish, there is a potato type for every need.
Here is a partial list of the types of potatoe varieties you can find on the grocery store shelves:
- Boniato
- Jicama
- Red Potatoes
- Russet Potatoes
- Sweet Potatoes
- White Potatoes
- Yams
- Yellow-Flesh Potatoes
New Potatoes
New Potatoes cook faster than Russets or Idaho potatoes. The skin of the New Potato is tender and very good to eat. Normally New Potatoes begin arriving in May and June.
Be careful not to fall into the: New Potato vs Small Red Potato trap. People think they are the same but they are not. New Potatoes have thin, tender, white skins. They are grown in California, Florida, North and South Carolina, Virginia, and all over the Midwest and Northwest.
New Red Potatoes are picked at the same time of year as the New White Potatoes. But the New Red Potatoes are a little sweeter than their white counterparts, with a smooth skin that is thicker but still very good to eat. The best way to cook the New Red Potatoes is with their skin on and boiled.
Other Red Potatoes
- Florida Red Potatoes: They come to market in April.
- Red Bliss Potatoes: These taste a little different than the Florida variety. The skins are flakier and the flesh is white, harder, and contains less moisture.
Russet Potatoes
Russet Potatoes are a good choice for: Baking, frying, mashing, roasting, boiling. Russets are often used to make french fries
Sweet Potatoes
Sweet Potatoes are a good choice for: Baked, boiled, steamed and candied
White Potatoes
White Potatoes can be used for the following: Baked, fried, boiled, roasted. Especially good for potato salad.
Yams
Yams are good for: Baked, boiled, steamed and candied
Pick The Right Type Of Potato
- Look for potatoes that don’t have any sprouts or wrinkling on the skin.
- Don’t buy potatoes that have dark spots or cuts.
- The potato should feel heavy for its size
- Do not use potatoes with a green tint
- Keep potatoes out of the light. That is how they turn green!!
- Make sure to always scrub clean any potato before cooking
More Potato Facts
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