Potatoes, when used properly, can make delicious dishes.
Long considered a staple in many cultures and cuisines, the seemingly humble potato is more complex than believe. There are more than 150 potato varieties; each has its own distinctive texture, taste and culinary repertoire. The success of any potato dish lies in using the proper technique with the proper potato variety.
Russets
Also known as baker or Idaho potatoes, russets are the most recognizable variety of potatoes to the average consumer. Their low moisture content combined with high levels of starch makes them a great choice for mashed, baked and deep-fried potatoes. They are elliptical in shape and have a dry, cork-like brown skin. Russets are known for having "eyes" mottling the skin; when purchasing, choose a firm potato that has underdeveloped eyes. If the potato is growing sprouts out of its skin, it is an old potato that has not been stored properly for culinary use. If one of these potatoes happens to find its way into your home, don't throw it out; you can start your own potato patch by planting portions of the sprouted potato in your garden.
Yellow/Red Potatoes
Commonly sold as boiling or waxy potatoes, yellow and red potatoes have a low starch content making them suitable for roasting, steaming and boiling. They hold their shape well when cooked, making them suitable for potato salads, gratins and scalloped potato casseroles. Due to a slightly higher starch level yellow potatoes are more versatile in the kitchen then red varieties. Yellow potatoes are considered all-purpose, meaning they can be used in almost all culinary applications (you can boil, mash, bake, fry and roast yellow potatoes with consistently good results).
Sweet Potatoes
Contrary to popular belief, the sweet potato is not a true potato variety. Sweets are more closely related to the morning glory flower than the russets and Yukon golds they are stored next to at the market. Sweet potatoes offer a greater nutritional punch than true potatoes, but both have a place in your kitchen. Cook sweet potatoes the same way you would a russet. Try using both sweet and white potato varieties in the same dish to add color, flavor and antioxidants (this technique works especially well with mashed potatoes and French fries).
Unusual Varieties
A trip to a gourmet grocer or local farmer's market may reveal varieties of potatoes many people don't even know exist. Many farms specialize in heirloom varieties of fruits and vegetables; potatoes are no exception. Heirlooms are seed strains that were commonly grown by past generations, but have never been used in commercial crops. Their flavor tends to be stronger and earthier than store-bought spuds and come in a variety of colors (you can find purple, blue-gray and even black-fleshed varieties). Fingerling potatoes consist of several heirloom varieties that have become so popular they are now cultivated commercially. Fingerlings are narrow, finger-shaped potatoes with thin skin, their color ranges from light brown to purple, depending on the specific strain; their creamy, yet waxy, texture makes them ideal for roasting and pan-frying. Many stores offer an assortment of new potatoes; they are simply potatoes (any variety) that have been picked before full maturation. Due to their small size, many people prefer to leave them whole for a side dish, but keep in mind the variety will determine how you cook them; a russet new potato will cook differently than a red new potato.
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