Potato Varieties

Worldwide there are reports of 5,000 varieties of potatoes grown. The USA is known to grow roughly 200 varieties. The state of Idaho is the largest potato producer followed by Colorado, North Dakota, Washington and Wiscousin.

Fingerling

Jacques likes to pan fry them.

• Best Cooked: ​Pan Fried, Roasting & Salad
• Cooked Texture: ​Creamy & Slightly Waxy
• Flavor: ​Earthy & Nutty
• Starch: ​Low

Orange Sweet (Jewel Yam)

Sadly, Jacques does not like orange sweets so it’s rare that I eat them but, when I do it’s microwaved or a french fry order dining out.

• Best Cooked: ​Baked, Pies & Soups
• Cooked Texture: Fluffy
• Flavor: Earthy & Sweet
• Starch: High

Red

My preferred potato for grilling. Clean, pat dry with a paper towel, coat in olive oil, drizzle with italian dry spice and wrap in aluminum foil for grilling. 

• Best Cooked: All Purpose, Boil, Braise, Salads, Soups & Stews
• Cooked Texture: Creamy & Firm
• Flavor: Sweet
• Starch: Low

Russett

My preferred potato for french fries, mashed, potato salad, simply baked and twice baked.  Tip: Cutting them raw place them in a bowl with continual running water until water is clear removing excess starch. 

• Best Cooked: Baked, Fried, Mashed & Roasted
• Cooked Texture: Dry & Fluffy
• Flavor: Earthy & Mild
• Starch: High

Yukon Gold

My preferred potato for au gratin and casserole dishes.

• Best Cooked: Fried, Mashed & Roasted
• Cooked Texture: Velvety
• Flavor: Buttery & Sweet
• Starch: Medium