Here we showcase the familiar reds as well as the hip-and-happening fingerlings and purple potatoes.
Photography Jennifer Davick/ Styling Buffy Hargett/ Food Styling Pam Lolley
Here's a quick primer on our favorite potatoes and the best method for cooking each based on starch and moisture content.
Our "aka" (also known as) listing refers to the varieties commonly sold at the supermarket.
- Russets: Starchy (or floury). Brown, netting-like appearance to the peel. Low moisture content makes these great for baking, frying, or roasting. They make fluffy, light-textured mashed potatoes but disintegrate when boiled for potato salad. AKA: russets, Russet Burbank, Russet Norkotah, Idaho potatoes, baking potatoes.
- Golds: All-purpose (moisture and starch content is balanced). Yellow-gold interior color and buttery flavor is divine for mashed potatoes. Work well shredded for potato pancakes such as latkes. AKA: Yukon gold, gold, Butter gold.
- Reds: Waxy (high moisture content, low in starch). Perfect for potato salads, parsleyed buttered potatoes, or roasted because they hold their shape. Mashed potatoes will be thick and creamy. AKA: At our supercenter store they are labeled size A (small to medium-size) and B (petite to small). You may also see them as Baby Red or Red Creamers.
- Fingerlings: All-purpose. Best when roasted. Can be baked or steamed. Often sold in a paper bag with mesh vents. AKA: French, Rose Finn Apple, and Russian Banana. Ruby Crescent has a beautiful stripe of color in the center of the potato when cut lengthwise.
- Purple and Blue: All-purpose and versatile. Nutty flavor. Perfect boiled for potato salad, yet often fried into chips. AKA: Purple Majesty, Purple Chief, or Delta Blues.