Russet potatoes are commonly used to make French fries.
Potatoes represent the largest vegetable crop in the United States. According to the U.S. Potato Board, more than 41 billion pounds of potatoes are produced each year. The different types of potatoes can be categorized by their varying levels of starch that influence how they are best prepared. While not usually recommended for a low-carb diet, potatoes do have nutritional merit. Just one medium potato contains no fat and has a healthy dose of vitamin A and potassium.
Russet Potatoes
The Wisconsin Potato and Vegetable Growers Association reports that russet potatoes are the most commonly eaten potato in the United States. Russets are sometimes referred to as baking potatoes. They have rough, brown skin with many eyes and are white inside. They can be a rather large vegetable - growing to 6 inches long. The russet is a high starch potato, making it good for baking as well as mashing and frying.
Sweet Potatoes
The sweet potato is available year-round, but comes into season during November and December. Sweet potatoes are popular during the winter holidays for use in pies and other desserts. Known for its orange - and sometimes purple - flesh, the sweet potato comes from a different family than other potatoes. This potato is not as starchy and contains plenty of vitamin A and beta carotene. Sweet potatoes can be baked, boiled, mashed and steamed, cut into French fries, added to stir fries or rolled into gnocchi.
Fingerling Potatoes
Small fingerling potatoes are named for their resemblance to the human digit. Fingerlings measure about 3 inches wide by 1 inch long. They are often prepared by adding salt and other spices and then roasting in an oven. Fingerlings are a low starch potato and are also good for steaming, baking and frying. They may also be used to make potato salad. Fingerlings have a thin skin that can be eaten and a buttery flavor.
Blue and Purple Potatoes
According to The Wisconsin Potato and Vegetable Growers Association, blue and purple potatoes are native to South America and can have flesh ranging from dark blue to white. They retain their color best when microwaved but can also be steamed or baked. Blue or purple potatoes have a low to medium starch content and can be adapted for many recipes but can get mushy if cooked too long. describes the flavor of the blue or purple potato as slightly nutty.
Yellow Potatoes
The most popular yellow potato is the Yukon Gold, according to the Washington State Potato Commission. Other yellow potato varieties include the Yellow Finn and Alby's Gold. These potatoes have yellow flesh and a waxy skin. Yellow potatoes can have a low or medium amount of starch. They are used for au gratin dishes and can also be boiled or steamed. This potato type has a buttery flavor and creamy texture that works well for mashed potatoes.
Red Potatoes
Red potatoes are generally round and waxy. They are sometimes labeled as new potatoes or red bliss potatoes. The inside of the red potato is crisp and thick. These potatoes can be eaten whole once boiled, roasted, scalloped or grilled. They may also be used for salads, stews, au gratin and sautes. They are not recommended for mashing as the consistency tends to get gooey.
White Potatoes
White potatoes have a medium amount of starch and are considered an all-purpose potato. They can be roasted, scalloped or used for potato salad. These potatoes have a light skin, white flesh and a creamy texture when cooked. White potatoes may be long or round, with the long variety looking similar to russets. "Taste of Home" recommends both types for boiling as they retain their shape well.
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