Have you ever walked through a farmer’s market or grocery store and saw the many varieties of potatoes and all of a sudden got confused ? Or are you like me and always used to picking up whatever potatoes are on sale ? A potato is a potato is a potato, right? Not exactly, as you can’t really make french fries out of fingerlings, regardless of how cute they are.
So I decided to create a simple quick guide to the different potato varieties and how to cook them.
TIP: Whenever buying potatoes remember to choose the firm ones, free of discoloration, sprouts, rot and decay. Store them in a paper bag in a dry, dark place between 45″-50″ F.
Potato Varieties and How To Cook Them
Yukon Gold Potatoes: Perfect for mashed potatoes and soups.
Russet Potatoes: Fantastic for baking whole and for making french fries.
Idaho Potatoes: They are really Russets from Idaho and they don’t turn brown after you peel them, so use them for french fries and baking.
Fingerling potatoes: They are perfect for roasting and they look like little fingers.
Waxy Potatoes: Great for gratins -they are red or white with smooth skins.
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for the first 18 yrs of my life mama only bought and cooked 1 type of potato i blamed the Irish unjustly for years for those tasteless lumps.then i bought groceries 1 day and lo a cornucopia of potato types-shame shame mama-nah poo on me i learned a lesson
hahaha, that’s why I had to write about this.
This is a handy little guide that I’ll be adding to my binder of recipes and such! Though I must say, Yukons are delicious baked or nuked when olive oil is rubbed on their skins. Light and fluffy, they’re my favorite!
danny6114 recently posted..Football Cheerleaders – Must be from a Steelers fan!
My faves are sweet potatoes and Yams!
But of yours, I love the Yukons the best. So juicy! nomnomnom!
Do you have any recipes for a nice roasted cubed potato? Like a greek dish?
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Yes, I do have a great recipe for roast potatoes with herbs, crispy golden on the outside and soft on the inside. Just need to get to it one of these days.
great idea for a post
rebecca recently posted..Red Cabbage and Vegetable Noodles
You know, I never really paid too much attention to the different kinds of potatoes and stuck with Idaho more often than not. This was until I grabbed some Yukon Golds for mashed potatoes and WHOA! They came out so much silkier and creamy that now I can’t go back to Idaho’s for mashed potatoes ever again.
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