Oh, how we do love our spuds! Check out these five different types of potatoes, recipes for each kind, as well as some tips for selecting and preparing them.
Types of Potatoes
Russet Potatoes
Also known as “old potatoes”, “baking potatoes” or “Idaho potatoes” (because this U.S. state is a leader in this potato variety’s production), the russet potato has an oblong shape and is characterized by its rough brown skin and white flesh.
Starch content: High
Suitable for: Baking, mashing, deep-frying
Round White Potatoes
Round whites are smooth with a light tan, waxy-feeling skin and white flesh. They are known as an all-purpose potato since they can be prepared in numerous ways.
Starch content: Low to medium
Suitable for: Frying, mashing, boiling, roasting
Long White Potatoes
These potatoes are oval in shape, and like the round white, have a white flesh and thin skin that’s light tan in colour.
Starch content: Medium
Suitable for: Boiling, baking, deep-frying
Round Red Potatoes
Small to medium in size, these potatoes have a white flesh, and skin that ranges from rose-coloured to reddish-brown. Round reds have a sweet taste to them.
Starch content: Low
Suitable for: Boiling, roasting, grilling as well as in stews, salads, and au gratin dishes
Yellow Potatoes
The shape of these potatoes ranges from round to slightly oblong, with a yellowish-light brown skin colour and golden waxy flesh.
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