Available Potato Varieties

Best for: Baking, Frying, Mashing, Roasted
Available: Year-round

Appearance: marble to large size; round or oblong shape; light tan to golden skin; yellow to golden flesh.

Texture: slightly waxy, velvety, moist

Flavor: subtly sweet; rich; buttery; medium-sugar content

Russets are ideal for light and fluffy mashed potatoes. They also fry up crisp and golden brown, and they are the potato of choice for baking. The delicate flavor and fluffy texture of baked russets go well with all kinds of toppings, from traditional sour cream and chives to spicy and bold Mediterranean or Latin flavors. Try cutting into planks or wedges to make hearty oven-roasted “fries.”

Best for: Boiling, Frying, Mashing, Steaming, Salads
Available: Year-round

Appearance: small to medium; round to long shape; white or tan skin; white flesh

Texture: medium starch; slightly creamy, slightly dense; thin, delicate skin

Flavor: subtly sweet; mild; low sugar content

White potatoes hold their shape well after cooking. Their delicate, thin skins add just the right amount of texture to a velvety mashed potato dish without the need for peeling. Grilling whites brings out a more full-bodied flavor. Create signature potato salads–just toss cooked white potatoes with dressings and ingredients “borrowed” from other salads, e.g., Caesar dressing and grated Parmesan; or ranch dressing, chopped egg and bacon crumbles.

Best for: Grilling, Roasting, Mashing, Salads
Available: Late Summer and Early Fall

Appearance: marble to large size; round or oblong shape; light tan to golden skin; yellow to golden flesh.

Texture: slightly waxy, velvety, moist

Flavor: subtly sweet; rich; buttery; medium-sugar content

Grilling gives yellow potatoes a crispy skin that enhances the dense flesh, creating a slightly sweet caramelized flavor. The creamy texture and golden color of yellow potatoes mean you can use less or no butter for lighter, healthier dishes. The naturally smooth and buttery texture also lends itself well to lighter versions of baked, roasted or mashed potatoes. Simmer yellow potatoes until fully cooked, then drain, chill, and gently “smash” into flat disks. Brown these in oil or clarified butter and serve as a side or appetizer topped with sour cream and chives or other garnishes.

Best for: Roasting, Mashing, Salads, Soups/Stews
Available: Late Summer - Early Fall

Appearance: small to medium; round or slightly oblong; smooth, thin red skin; white flesh

Texture: waxy, moist and smooth; creamy

Flavor: Subtly sweet; mild medium sugar content

Because of their waxy texture, the flesh of red potatoes stays firm throughout the cooking process, whether they are being roasted or cooked in a stew. Their thin yet vibrant red skin adds appealing color and texture to side dishes and salads.Reds are frequently used to make tender yet firm potato salad or add pizazz to soups and stews, as well as being served baked or mashed. Round reds are often referred to as “new potatoes,” but the term “new” technically refers to any type of potato that is harvested before reaching maturity.

Best for: Pan-frying, Roasting, Salads
Available: Fall

Appearance: 2-4 inches long; finger-shaped or oblong; red, orange, purple or white skin; red orange, purple, yellow or white flesh–sometimes streaked with veins of color.

Texture: waxy, firm, try

Flavor: buttery; nutty; earthy; medium sugar content

Fingerling color and shape are a welcome visual addition to any dish. Pan-frying and roasting enhance their robust flavor and showcase their wonderful nutty or buttery tastes.Consider fingerlings as a change-of-pace foundation for a unique potato salad. Split fingerlings lengthwise and oven-roast to serve as a small-plate or side-dish alternative to fries, with a flavor dipping sauce, like spicy ketchup, romesco, or sriracha mayo.