I love potatoes and eat them all the time but admit i'm kind of clueless when it comes to knowing what kind to buy at the store. When I shop for my mom, Russet potatoes on the list, but don't ask me why. I decided to look up different kinds of potatoes and found a lot more about them than expected. Besides price, I don't know how I would choose which brand to buy. I found that potatoes can be chosen based on what you want to do with them, like baking or boiling or frying. Better Homes and Gardens compiled a list of types of potatoes and how they can best be used.
Long white: A thin-skinned, all-purpose potato with firm, waxy texture.
Round white: A thin-skinned potato with firm, waxy texture; best for boiling and frying.
Round red: A thin-skinned potato with firm, waxy texture; good for boiling.
Russet: A thick-skinned potato with dry, mealy texture; good for baking and frying.
Purple: A violet-purple potato with purple meat and dry, mealy texture; for baking and frying. Retains its color when cooked.
Yellow: Several varieties with golden, thin skins, creamy yellow meat, and smooth texture; good for boiling and frying, some for baking. Mildly buttery in flavor, they are sold as Finnish Yellow, Yellow-Rose, and Yukon Gold.
New: New potatoes are those that haven't been stored and are usually small. New red potatoes are widely available, but other varieties are appearing in more markets.
Food Recipe Online also has a list, which focuses more on brand than color or shape.
Bison: Good for frying, baking and mashing, but not French fries.
Chieftain: A good all-purpose red-sinned potato.
Desiree: A yellow-fleshed type, excellent for baking, frying, boiling and mashing.
Irish Cobbler: An old standby with good flavor.
Katahdin: White-skinned type, suitable for general cooking and frying.
Kennebec: Excellent for frying and boiling.
Norland: High-quality all-rounder.
Pontiac: Red-skinned type; one of the best for mashing and boiling.
Russet Butbank: A long, white-skinned type developed in the United States; the best potato for frying, used by McDonald's throughout the world for its French fries.
Sebago: White-skinned type, used for French fries, mashing and baking.
Sequoia: Common variety of new potato, ideal for boiling.
Superior: All purpose, good shape-keeping quality.
Yukon Gold: A wonderful baking potato with gold flesh.
Hopefully this will help you narrow down your choices next time you're shopping for potatoes.
1 comment:
Yukon Gold are still my favorite... not that I have tried many others. They do make lovely mashed potatoes though!
Post a Comment