Potatoes: A Guide to Varieties, Uses, and Cooking Tips

Alright, fellow foodies, let’s get down to the spud-tacular subject of potatoes! These humble root vegetables are a kitchen staple, versatile enough to be transformed into everything from fluffy mashed delights to crispy, golden fries. But with so many types of potatoes out there, it can feel a bit like navigating a minefield. Fear not, because today, we’re diving deep into the wonderful world of potatoes, exploring their unique qualities and how to make the most of each variety. So, grab a cuppa, and let’s get started!

Why Understanding Potato Varieties Matters

Before we get into the specifics, it’s important to understand why knowing your potato types is so important. Just like how there’s a right tool for every job, there’s a right potato for every dish. Using the wrong one can result in culinary disappointment, like a watery mash or fries that just don’t crisp up.

• Texture: Different potatoes have varying levels of starch and moisture, which affects their texture when cooked.
• Flavour: Each variety boasts a unique flavour profile, from sweet and buttery to earthy and nutty.
• Cooking Method: The best cooking method for a potato depends on its texture and how it will be used in a dish.

The Seven Potato Types: A Colourful Overview

Potatoes can be broadly categorised into seven main types, based on their colour and shape. Each type includes a wide variety of potatoes with different characteristics, and they are classified as one of these seven types in the United States:

• Russet Potatoes: These are your classic large potatoes with rough brown skin and pale flesh. Think of them as the workhorses of the potato world, perfect for baking and frying.
• Yellow Potatoes: Recognisable by their thin gold skin and yellow flesh, these potatoes have a creamy, buttery flavour and are great all-rounders.
• White Potatoes: With their thin beige or tan skin and pale flesh, white potatoes are similar to yellow potatoes, but they have a more mild flavour and a slightly less creamy texture.
• Red Potatoes: These have a distinctive red skin and pale flesh, and they’re known for holding their shape well when cooked.
• Purple or Blue Potatoes: Boasting dark purple or blue skin and matching purple flesh, these colourful potatoes add visual flair to any dish.
• Fingerling Potatoes: Small and tubular, these unique potatoes come in a variety of colours and textures and are very versatile.
• New Potatoes: These aren’t a specific variety, but rather young potatoes harvested early with thin, delicate skins and creamy flesh. They come in a range of colours.

Starchy, Waxy, and All-Purpose: Understanding Potato Textures

Beyond colour and shape, potatoes are also classified by their texture. This is crucial to understanding how each potato will behave when cooked. There are three main categories:

• Starchy Potatoes: These potatoes have a high starch content and dry, mealy flesh. When cooked, they break down easily, making them ideal for mashing, baking, and frying. They soak up liquids like a sponge. Russet potatoes and Purple Peruvian potatoes are good examples of starchy potatoes.
• Waxy Potatoes: With very little starch and a high moisture content, waxy potatoes have creamy flesh and hold their shape when cooked. They are perfect for boiling, roasting, and using in salads and stews. New potatoes, Red Bliss potatoes, and Red Thumb potatoes are waxy varieties.
• All-Purpose Potatoes: These potatoes contain a medium amount of starch and moisture. They are versatile enough to be used in a variety of cooking methods, from mashing to roasting, because they retain a fluffy texture whilst also holding their shape. Yukon Gold potatoes, Kennebec potatoes, All Blue potatoes, Adirondack Blue potatoes, and German Butterball potatoes are examples of all-purpose potatoes.

Potato Varieties: A Detailed Look

Now, let’s delve into some specific potato varieties and explore their unique characteristics and best uses.

1. Russet Potatoes: With their thick, dark brown skin and large size, these potatoes are ideal for baking because their thick skins crisp up and their interiors become fluffy. They are great for mashing, as long as you peel them first and are the best choice for making fries because they have a high yield and their texture becomes crispy when deep fried.
   • Texture: Starchy
   • Skin Colour: Medium to dark brown
   • Flesh Colour: Pale white
   • Best Uses: Baking, mashing, deep frying
   • Other Names: Idaho Russet
2. New Potatoes: These are young potatoes harvested early, with thin, delicate skin and creamy flesh. They are waxy and are best eaten within a few days of harvest, as they do not store well. They are not a specific variety but are young potatoes of several different varieties.
   • Texture: Waxy
   • Skin Colour: Assorted
   • Flesh Colour: Assorted
   • Best Uses: Boiling, roasting, steaming
   • Other Names: Baby potatoes, Petite potatoes
3. Yukon Gold Potatoes: These potatoes are known for their versatility, with a thin gold skin that doesn’t need peeling and a sweet, buttery flavour. They work well with nearly any cooking method.
   • Texture: All-purpose
   • Skin Colour: Golden tan
   • Flesh Colour: Yellow
   • Best Uses: Boiling, baking, mashing, frying, roasting
   • Other Names: Yukons, Golden Potatoes
4. Kennebec Potatoes: Considered by many chefs to be the best potato for frying, Kennebecs have a unique, nutty flavour and a balanced texture that results in crispy, golden fries.
   • Texture: All-purpose
   • Skin Colour: Light tan or beige
   • Flesh Colour: Pale white
   • Best Uses: Deep frying, chipping
5. All Blue Potatoes: Recognisable by their dark purple skin and flesh, these all-purpose potatoes are rich in antioxidants. They have a higher starch content than other blue varieties and are ideal for making vibrant, blue mash.
   • Texture: All-purpose
   • Skin Colour: Dark purple
   • Flesh Colour: Lavender to purple with a pale ring around the edge
   • Best Uses: Boiling, baking, mashing, frying, roasting
6. Adirondack Blue Potatoes: Another purple variety with vibrant skin and flesh that retains its colour after cooking. This makes them a great choice when you want to showcase a vibrant colour. They are often combined with red and white potatoes in salads.
   • Texture: All-purpose
   • Skin Colour: Dark purple
   • Flesh Colour: Dark purple
   • Best Uses: Boiling, roasting, steaming
7. Red Bliss Potatoes: Despite being waxy, these red potatoes are often mashed because of their sweet, buttery flavour and thin skins which don’t need to be peeled.
   • Texture: Waxy
   • Skin Colour: Red
   • Flesh Colour: Pale white
   • Best Uses: Boiling, baking, mashing, roasting
8. German Butterball Potatoes: These yellow potatoes have thin, flaky skin with a unique webbed texture, are a great all-purpose potato, and can be used in almost any recipe.
   • Texture: All-purpose
   • Skin Colour: Golden tan or beige
   • Flesh Colour: Yellow
   • Best Uses: Boiling, baking, mashing, frying, roasting
9. Red Thumb Potatoes: These fingerling potatoes are recognisable by their red skin and creamy pink flesh. Their small size and unique shape make them perfect for roasting whole. They are not suitable for mashing or deep frying.
   • Texture: Waxy
   • Skin Colour: Rosy red
   • Flesh Colour: Marbled pink and white
   • Best Uses: Roasting, grilling, boiling, pan frying
10. Russian Banana Potatoes: Another fingerling variety, with a curved, crescent-like shape and yellow flesh. They have a sweet, buttery flavour and are often used in salads or roasted whole. They are not suitable for mashing or deep frying.
    • Texture: Waxy
    • Skin Colour: Golden tan or beige
    • Flesh Colour: Yellow
    • Best Uses: Roasting, grilling, boiling, pan frying
11. Purple Peruvian Potatoes: These fingerling potatoes have purple skin and flesh, and surprisingly, they have a dry, starchy texture. This means they can be mashed or deep fried, unlike most fingerlings.
    • Texture: Starchy
    • Skin Colour: Dark purple
    • Flesh Colour: Solid or marbled purple
    • Best Uses: Mashing, baking, roasting, chipping
12. Japanese Sweet Potatoes: With their dark red or purple skin and pale flesh that turns buttery yellow when cooked, these sweet potatoes are starchier than others. They crisp up when roasted or fried but remain soft in the middle and have a sweet, nutty flavour.
    • Texture: Starchy
    • Skin Colour: Dark red or purple
    • Flesh Colour: Pale flesh that turns yellow when cooked
    • Best Uses: Baking, mashing, roasting, deep frying
    • Other Names: Satsuma-imo, Japanese White Yam
13. Hannah Sweet Potatoes: These sweet potatoes are firm and hold their shape better than other sweet potato varieties. They can be used in soups, stews, and stir fries. They require longer cooking times than other sweet potato varieties.
    • Texture: All-purpose
    • Skin Colour: Tan
    • Flesh Colour: Yellow or cream-coloured
    • Best Uses: Pureeing, mashing, baking, deep frying, roasting, simmering
    • Other Names: Yellow Hannah, Sweet Hannah
14. Jewel Yams: Despite their name, these sweet potatoes are not true yams. They have starchy flesh that becomes soft and moist when cooked. They are best used for baking and mashing, rather than dishes that need to maintain their shape.
    • Texture: Starchy
    • Skin Colour: Copper-coloured
    • Flesh Colour: Deep orange
    • Best Uses: Baking, mashing, roasting, pureeing
    • Other Names: Jewel Sweet Potato

Cooking with Confidence: Tips and Tricks

Now that you’re familiar with the different types of potatoes, let’s get cooking. Here are a few tips to help you make the most of your spuds:

• Match the Potato to the Method: Choose the right potato based on its texture for your desired dish.
• Don’t Overcook: Whether you’re boiling, baking, or frying, avoid overcooking potatoes, or they’ll become mushy.
• Experiment with Flavours: From herbs to spices, potatoes are a blank canvas for your favourite flavours.
• Get Creative: Don’t be afraid to experiment with different varieties and cooking methods.

A Few Final Thoughts: The Power of Potatoes

Potatoes are more than just a humble side dish. They are a versatile and nutritious ingredient that can be used in a myriad of ways. By understanding the different types of potatoes, their unique characteristics, and the best ways to cook them, you can elevate your meals and impress your family and friends. So, go ahead and explore the wonderful world of potatoes, and enjoy the incredible possibilities this root vegetable has to offer.

So, what are you waiting for? Go forth and conquer the kitchen with your newfound potato expertise!