Potatoes are the elite player of the vegetable world in our opinion. Mashed, fried, or just as skins, potatoes shake our reality in such a significant number of ways. Also, setting up an extraordinary potato dish doesn’t need to be troublesome — it can be has basic as tossing them in the broiler with some margarine and salt. The hardest part, truth be told, is regularly ensuring you purchase the right type of potato.
Potatoes fall into two critical classifications that effect the result of your dish: bland and waxy (in addition to a class that falsehoods some place in the middle of those two).
Starchy: Like the exemplary Idaho or Russet, these potatoes are (clearly) high in starch and low in dampness. They’re fleecy, making them incredible for bubbling, preparing and singing, yet they don’t hold their shape well, so they ought to be maintained a strategic distance from in dishes like goulashes, gratins and potato servings of mixed greens.
Waxy: Like Red Bliss or New Potatoes, these have a low starch content and are regularly described by a velvety, firm and clammy tissue that holds its shape well in the wake of cooking. They’re ordinarily awesome for cooking, bubbling, dishes and potato servings of mixed greens.
All-Purpose: These potatoes have a medium starch content that fall some place in the middle of the boring and waxy potatoes. They’re a genuine multi-reason potato, and consequently can be utilized for pretty much any cooking application. An exemplary case is the Yukon Gold.
When you know which sort of potato you requirement for your specific dish, you can be as innovative as you’d like while picking assortments at the market. For instance, in case you’re considering making a potato gratin, you know you’re searching for a firm, waxy potato — you can browse a brilliant blue Purple Peruvian, a yellow Inca Gold, or some other waxy assortment.
Here are 13 of our favorite potatoes, and everything you need to know about them.
1) Yukon Gold — All Purpose
Yukon Gold potatoes have finely chipped yellowish-white skin with light yellow tissue. They’re brilliant, vegetal and marginally sweet, with a smooth, somewhat waxy surface and damp tissue. They’re best to boil, heating and making French fries. They’ll likewise stand up well to flame broiling, sautéing and simmering.
2) Purple Peruvian — All Purpose
Purple Peruvian potatoes have profound purple skin and tissue. The substance is either uniform all through or marbled with white and profound, inky purple. They’re gritty and marginally nutty, with a relatively rich lingering flavor. They have a dry and bland surface and are best to boil, heating, simmering, fricasseeing and flame broiling, in spite of the fact that they should work in all dishes and arrangements.
3) Idaho Russet — Starchy
Idaho Russet potatoes are reddish brown cleaned with white tissue. They’re what we ordinarily envision when we consider potatoes. They have an unbiased potato season, a fleecy, velvety and delicate surface, and are best to bake, crushing and making French fries. They’re additionally exceptionally permeable, so are extraordinary combined with spread and cream — think pureed potatoes. Simply don’t take a stab at utilizing Idaho Russets for potato servings of mixed greens, gratins or any dish that requires the potatoes to hold their shape.
4) Katahdin — Starchy
Katahdin potatoes are your French rotisserie potatoes. They have smooth skin with yellowish substance, and an exemplary potato enhance. They’re cushy, velvety, smooth and delicate, and best to boil, preparing and, in particular, making French fries. They’re not extraordinary for potato servings of mixed greens, gratins potatoes or any dish that requires the potatoes to hold their shape.
5) Red Bliss — Waxy
Red Bliss potatoes have bright red skin with creamy white flesh. They’re slightly bitter, and have a firm, moist and waxy texture. They’re best for soups, stews, boiling, roasting, potato salad and casseroles, and worst for mashing.
6) New Potatoes — Waxy
New potatoes are defined as any type of potato that’s harvested young, before its sugars have fully converted to starch. You can get many different types of them. They’re small and round with thin skin, and depending on the type, they may vary in color. They’re sweet, firm, creamy and very waxy. Use them for boiling, steaming, roasting or in soups, but don’t use them for baking.
7) Adirondack Blue — Waxy
Adirondack Blue potatoes have purple skin and bright blue-purple flesh that fades to a shade of blue when mashed, and deepens in shade when roasted. They have an earthy, rich and nutty flavor, and a firm, creamy and apple-like texture. They’re great for mashing, baking, boiling, steaming, potato salads, casseroles or gratins, and worst for soups.
8) Adirondack Red — Waxy
Adirondack Red potatoes have red skin with pink to red flesh that’s either opaque or in a starburst pattern. Their color fades with boiling, but fades only slightly to a shade of mauve after other methods of cooking. They’re slightly sweet, with a moist, meaty and waxy texture. Use them for boiling, mashing, pan frying and microwaving, but don’t use them in soups.
9) Fingerling — Wax
Fingerlings are two to three inches long and thin (finger-shaped, duh) with thin, buff-yellow skin and light yellow flesh. Their flavor is mild, nutty and earthy, and their texture firm and moist. They’re great for boiling, baking, roasting and potato salads, and bad for soups.
10) Carola — Waxy
Carola potatoes are oblong with yellow skin and yellow flesh. They have a strong, classic potato flavor with earthy and buttery notes. They have a firm, creamy and waxy texture, and are best for grilling, roasting, boiling, steak fries, potato salads, casseroles and gratins. Don’t use them in soups.
11) Inca Gold — Waxy
Inca Gold potatoes have golden skin, yellow flesh and a round dumpling shape. Their earthy and nutty flavor and creamy, smooth and firm texture makes them great for roasting, mashing, boiling, potato salads, casseroles and gratins. They’re worst for soups.
12) Rose Gold — Waxy
Rose Gold potatoes have rose-red skin and yellow flesh. They’re mild and earthy, firm and moist, and best for baking, steaming, boiling, potato salads, casseroles and gratins. Just don’t try to mash these guys.
13) Purple Viking — Waxy
Purple Viking potatoes are small in size with dark purple skin and white flesh. They’re meaty, slightly sweet and buttery, and have a creamy and moist texture. They’re best for baking, roasting, boiling, potato salads, casseroles and gratins, and worst for soups.
