Which are the Most Widely Used Kind of Potato?
There are other than 100 types of taters offered through the U . s . States. All these varieties squeeze into certainly one of seven potato type groups: russet, red, white-colored, yellow, blue/crimson, fingerling and petite. Find out more about the options and cooking strategies for each kind below. To determine videos by what makes each kind of potato unique, check out our Potato Type videos page.
Russet Taters America’s Most Widely Used Potato Type
Appearance. medium to large, oblong or slightly flattened oblong, medium to light russet-brown, netted skin, white-colored to pale yellow flesh.
Texture. floury,dry light and fluffy hearty skin that's soft when cooked.
Flavor: mild earthy medium sugar content
Preferred uses. baking, frying, mashing, roasted
Russet taters are typically the most popular kind of potato. Russets (find out how the russet potato took its name ) are perfect for light and fluffy mashed taters. Additionally they fry up crisp and golden brown, and they're the potato preferred by baking. The fragile flavor and fluffy texture of baked russets match all sorts of toppings, from traditional sour cream and chives to spicy and bold Mediterranean or Latin flavors.Try cutting into planks or wedges to create hearty oven-roasted “fries.” To learn more, watch Potato Types and Tips: Russet Taters
Red Taters
Texture: waxy, moist and smooth creamy
Flavor: Subtly sweet mild medium sugar content
Preferred uses: Roasting, mashing, salads, soups/stews
Due to their waxy texture, the flesh of red taters stays firm through the cooking process, whether or not they are now being roasted or cooked inside a stew. Their thin yet vibrant red skin adds appealing texture and color to sides and salads.Reds are often accustomed to make tender yet firm potato salad or add pizazz to soups and stews, in addition to being offered baked or mashed. Round reds are frequently known as “new taters,” however the term “new” technically describes any kind of potato that's harvested before reaching maturity. To learn more, watch Potato Types and Tips: Red Taters
White-colored Taters
Texture: medium starch slightly creamy, slightly dense thin, delicate skin
Flavor: subtly sweet mild low sugar content
Preferred uses: mashing, salads, steaming/boiling, frying
White-colored taters hold their shape well after cooking. Their delicate, thin skins add the perfect quantity of texture to some velvety mashed potato dish without resorting to peeling. Grilling whites brings about a far more full-bodied flavor. Create signature potato saladsjust toss cooked white-colored taters with dressings and ingredients “borrowed” using their company salads, e.g. Caesar dressing and grated Parmesan or ranch dressing, chopped egg and bacon crumbles. To learn more, watch Potato Types and Tips: White-colored Taters
Yellow Taters
Texture: slightly waxy, velvety, moist
Flavor: subtly sweet wealthy buttery medium-sugar content
Preferred uses: grilling, roasting, mashing, salads
Grilling gives yellow taters a crispy skin that improves the dense flesh, developing a slightly sweet caramelized flavor. The creamy texture and golden colour of yellow taters mean you should use less or no butter for lighter, healthier dishes. The naturally smooth and buttery texture also applies well to lighter versions of baked, roasted or mashed taters. Simmer yellow taters until fully cooked, then drain, chill, and lightly “smash” into flat disks. Brown these in oil or clarified butter and function a side or appetizer capped with sour cream and chives or any other garnishes. To learn more, watch Potato Types and Tips: Yellow Taters
Crimson/Blue Taters
Appearance: promising small to medium-size oblong to fingerling deep crimson, blue or slightly red skin blue, crimson lavender, pink or white-colored flesh
Texture: moist firm flesh. Noteall blue and crimson Peruvian varieties have greater starch content along with a floury texture
Flavor: earthy, nutty, low sugar content
Preferred Uses: roasting, grilling, salads, baking
Most blue/crimson taters have moist, firm flesh that maintains its shape while adding wealthy, vibrant color and luscious taste to salads. The crimson color is preserved best by microwaving, but steaming and baking will also be efficient ways to prepare blue/crimson taters. Due to their mild yet clearly nutty flavor, blue/crimson taters naturally complement eco-friendly salad flavors. Red, White-colored and Blues—Combine blue taters with whites and reds in salads or roasted medleys to create the 3 colors “pop&". To learn more, watch Potato Types and Tips: Crimson/Blue Taters
Fingerling Taters
Appearance: 2-4 i nches lengthy finger-formed or oblong red, orange, crimson or white-colored skin red orange, crimson, yellow or white-colored fleshsometimes streaked with veins of color.
Texture: waxy, firm, try
Flavor: buttery nutty earthy medium sugar content
Preferred uses: Pan-frying, roasting, salads
Fingerling color and shape really are a welcome visual accessory for any dish. Pan-frying and roasting boost their robust flavor and showcase their wonderful nutty or buttery tastes.Consider fingerlings like a change-of-pace foundation for any unique potato salad. Split fingerlings lengthwise and oven-roast to function as a small-plate or side-dish option to fries, having a flavor dipping sauce, like spicy ketchup, romesco, or sriracha mayo. To learn more, watch Potato Types and Tips: Fingerling Taters
Petite Taters
These small, bite-sized taters are really a grade standard based on size (&"C-size&" and smaller sized, oftentimes known as pearls or marble-size). Those are the same skin and flesh color his or her bigger-sized cousins, along with the shape, texture and sugar content. Their flavor profile is comparable however with a far more concentrated flavor for their bigger-sized cousins.
Preferred uses: salads, roasting, frying
Petites create a great replacement for pasta, adding dietary value too. Roast a mix of colors to have an eye-catching side dish. Their concentrated flavors and faster cooking makes petites great for potato salads. Simply toss petites in essential olive oil, rosemary oil and pepper and salt to create colorful, scrumptious and fun roasted taters. They help you save prep time, because they may be prepared and offered whole, without slicing or chopping. To learn more, watch Potato Types and Tips: Petite Taters .
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