There are more than 4,000 varieties of native potatoes, mostly found in the Andes. They come in many sizes and shapes. There are also over 180 wild potato species. Though they are too bitter to eat, their important biodiversity includes natural resistances to pests, diseases, and climatic conditions.
Potatoes fall into two important categories
that impact the outcome of your dish: starchy and waxy (plus a category
that lies somewhere in between those two).
Starchy:
Like the classic Idaho or Russet, these potatoes are (obviously) high
in starch and low in moisture. They're fluffy, making them great for
boiling, baking and frying, but they don't hold their shape well, so
they should be avoided in dishes like casseroles, gratins and potato
salads.
Waxy:
Like Red Bliss or New Potatoes, these have a low starch content and are
often characterized by a creamy, firm and moist flesh that holds its
shape well after cooking. They're typically great for roasting, boiling,
casseroles and potato salads.
All-Purpose:
These potatoes have a medium starch content that fall somewhere in
between the starchy and waxy potatoes. They're a true multi-purpose
potato, and therefore can be used for just about any cooking
application. A classic example is the Yukon Gold.
Once you know which type of potato you need
for your particular dish, you can be as creative as you'd like when
choosing varieties at the market. For example, if you're thinking of
making a potato gratin, you know you're looking for a firm, waxy potato
-- you can choose from a bright blue Purple Peruvian, a yellow Inca
Gold, or any other waxy variety.
Here are 13 of our favorite potatoes, and everything you need to know about them.
1.Yukon Gold -- All Purpose
Yukon
Gold potatoes have finely flaked yellowish-white skin with light yellow
flesh. They're bright, vegetal and slightly sweet, with a smooth,
slightly waxy texture and moist flesh. They're best for boiling, baking
and making French fries. They'll also stand up well to grilling, pan
frying and roasting.
2. Purple Peruvian -- All Purpose
Purple
Peruvian potatoes have deep purple skin and flesh. The flesh is either
uniform throughout or marbled with white and deep, inky purple. They're
earthy and slightly nutty, with an almost buttery aftertaste. They have a
dry and starchy texture and are best for boiling, baking, roasting,
frying and grilling, although they should work in all dishes and
preparations.
3.Idaho Russet -- Starchy
Idaho
Russet potatoes are russet-skinned with white flesh. They're what we
typically imagine when we think of potatoes. They have a neutral potato
flavor, a fluffy, creamy and soft texture, and are best for baking,
mashing and making French fries. They're also very absorbent, so are
great paired with butter and cream -- think mashed potatoes. Just don't
try using Idaho Russets for potato salads, gratins or any dish that
requires the potatoes to hold their shape.
4.Katahdin -- Starchy
Katahdin
potatoes are your French fry potatoes. They have smooth skin with
yellowish flesh, and a classic potato flavor. They're fluffy, creamy,
smooth and soft, and best for boiling, baking and, most importantly,
making French fries. They're not great for potato salads, gratins
potatoes or any dish that requires the potatoes to hold their shape.
5.Red Bliss -- Waxy
Red
Bliss potatoes have bright red skin with creamy white flesh. They're
slightly bitter, and have a firm, moist and waxy texture. They're best
for soups, stews, boiling, roasting, potato salad and casseroles, and
worst for mashing.
6. New Potatoes -- Waxy
New
potatoes are defined as any type of potato that's harvested young,
before its sugars have fully converted to starch. You can get many
different types of them. They're small and round with thin skin, and
depending on the type, they may vary in color. They're sweet, firm,
creamy and very waxy. Use them for boiling, steaming, roasting or in
soups, but don't use them for baking.
7. Adirondack Blue -- Waxy
Adirondack
Blue potatoes have purple skin and bright blue-purple flesh that fades
to a shade of blue when mashed, and deepens in shade when roasted. They
have an earthy, rich and nutty flavor, and a firm, creamy and apple-like
texture. They're great for mashing, baking, boiling, steaming, potato
salads, casseroles or gratins, and worst for soups.
8. Adirondack Red -- Waxy
Adirondack
Red potatoes have red skin with pink to red flesh that's either opaque
or in a starburst pattern. Their color fades with boiling, but fades
only slightly to a shade of mauve after other methods of cooking.
They're slightly sweet, with a moist, meaty and waxy texture. Use them
for boiling, mashing, pan frying and microwaving, but don't use them in
soups.
9.Fingerling -- Waxy
Fingerlings
are two to three inches long and thin (finger-shaped, duh) with thin,
buff-yellow skin and light yellow flesh. Their flavor is mild, nutty and
earthy, and their texture firm and moist. They're great for boiling,
baking, roasting and potato salads, and bad for soups.
10. Carola -- Waxy
Carola
potatoes are oblong with yellow skin and yellow flesh. They have a
strong, classic potato flavor with earthy and buttery notes. They have a
firm, creamy and waxy texture, and are best for grilling, roasting,
boiling, steak fries, potato salads, casseroles and gratins. Don't use
them in soups.
11.Inca Gold -- Waxy
Inca
Gold potatoes have golden skin, yellow flesh and a round dumpling
shape. Their earthy and nutty flavor and creamy, smooth and firm texture
makes them great for roasting, mashing, boiling, potato salads,
casseroles and gratins. They're worst for soups.
12.Rose Gold -- Waxy
Rose
Gold potatoes have rose-red skin and yellow flesh. They're mild and
earthy, firm and moist, and best for baking, steaming, boiling, potato
salads, casseroles and gratins. Just don't try to mash these guys.
13.Purple Viking -- Waxy
Purple
Viking potatoes are small in size with dark purple skin and white
flesh. They're meaty, slightly sweet and buttery, and have a creamy and
moist texture. They're best for baking, roasting, boiling, potato
salads, casseroles and gratins, and worst for soups.
Simple uses of some common potatoes