russetsAppearance: medium to large, oblong or slightly flattened oval, light to medium russet-brown, netted skin, white to pale yellow flesh.

Texture: floury, dry; light and fluffy; hearty skin that is chewy when cooked.

Flavor: mild; earthy; medium sugar content

Uses: baking, frying, mashing, roasted

Russets are ideal for light and fluffy mashed potatoes. They also fry up crisp and golden brown, and they are the potato of choice for baking. The delicate flavor and fluffy texture of baked russets go well with all kinds of toppings, from traditional sour cream and chives to spicy and bold Mediterranean or Latin flavors. Try cutting into planks or wedges to make hearty oven-roasted “fries.”


Yellow Potatoes

yellowsAppearance: marble to large size; round or oblong shape; light tan to golden skin; yellow to golden flesh.

Texture: slightly waxy, velvety, moist

Flavor: subtly sweet; rich; buttery; medium-sugar content

Uses: Au gratin, boiling, grilling, mashing, roasting, salads

Grilling gives yellow potatoes a crispy skin that enhances the dense flesh, creating a slightly sweet caramelized flavor. The creamy texture and golden color of yellow potatoes mean you can use less or no butter for lighter, healthier dishes. The naturally smooth and buttery texture also lends itself well to lighter versions of baked, roasted or mashed potatoes. Simmer yellow potatoes until fully cooked, then drain, chill, and gently “smash” into flat disks. Brown these in oil or clarified butter and serve as a side or appetizer topped with sour cream and chives or other garnishes.


Red Potatoes

redsAppearance: small to medium; round or slightly oblong; smooth, thin red skin; white flesh

Texture: waxy, moist and smooth; creamy

Flavor: Subtly sweet; mild medium sugar content

Uses: Au gratin, boiling, grilling, roasting, salads, soups/stews

Because of their waxy texture, the flesh of red potatoes stays firm throughout the cooking process, whether they are being roasted or cooked in a stew. Their thin yet vibrant red skin adds appealing color and texture to side dishes and salads. Reds are frequently used to make tender yet firm potato salad or add pizazz to soups and stews, as well as being served baked or mashed. Round reds are often referred to as “new potatoes,” but the term “new” technically refers to any type of potato that is harvested before reaching maturity.


Round Whites

whitesAppearance: small to medium; round to long shape; white or tan skin; white flesh

Texture: medium starch; slightly creamy, slightly dense; thin, delicate skin

Flavor: subtly sweet; mild; low sugar content

Uses: boiling, frying, mashing, roasting, salads, stews

White potatoes hold their shape well after cooking. Their delicate, thin skins add just the right amount of texture to a velvety mashed potato dish without the need for peeling. Grilling whites brings out a more full-bodied flavor. Create signature potato salads–just toss cooked white potatoes with dressings and ingredients “borrowed” from other salads, e.g., Caesar dressing and grated Parmesan; or ranch dressing, chopped egg and bacon crumbles.