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| Photo credit** |
So, you’re standing in the produce section of a typical American supermarket because your shopping list has “potatoes” on it. What do you need to know? Here are the basics.
There are four common types of potatoes found in many U.S. grocery stores. Each one has distinctive characteristics that suit
particular uses, mostly based on starch content.
1. Russet (sometimes called “Idaho” or “Baking” and several regional names, e.g., "Burbank") Probably the most common potato found in American markets. They have a sturdy brown to dark-brown, finely “netted” skin and tend to be an oblong, irregular shape with deep eye pits. They are likely to be the largest potatoes on display, but are sold in all sizes.
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| Clockwise, from upper left: Russet, Red, Yellow and Purple (Credit Colorado Potato Administrative Committee) |
2. Red (sometimes called “Bliss”) Likely the second most common potato in your local produce section. Reds have a more tender skin than russets, somewhat glossy light red to brownish-red in color, rounder and with fewer eyes.
3. White Tend to be regional. A round version with tan to brown, sometimes speckled skin is grown in the northeastern U.S. An oblong type with light tan to brown skin is grown in California. Whites have very few discernible eyes. Market distribution is concentrated nearest where they are cultivated and diminishes with distance.
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| Photo credit** |
4. Yellow (Also called “Gold”) These have a national distribution, but production levels sometimes limit supply. They are mostly round and have a thin, tender, yellow-tan to light brown skin with few eyes.
Other potato terms “New potatoes” are any early harvested potato, usually small in size and with a thinner skin; the most common variety marketed is new red potatoes. “Fingerling,” “Purple” and “Blue” potatoes are heritage varieties and are described by their names; the latter two also have like-colored flesh, though the basic potato taste is not affected (they can add some interest to a potato salad). “Sweet potatoes” aren't potatoes—nor are they yams.
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Best uses for common potato varieties are indicated by the number
of dots; starch content is for comparison. |
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| Some notable attributes of common potato varieties, with starch content for comparison. |
The accompanying charts can be a guide when it comes to using different varieties of potatoes, but don’t get hung up on them. In many instances the differences are minor and other qualities may counterbalance primary uses. In even a mild pinch, most potato varieties can substitute for one another. And if you don’t like the way it turns out, just call it “science” and try something different next time.
;^)
