Potatoes

RussetPotato

RUSSET

Appearance: Medium to jumbo size, slightly flattened oval, light to medium brown, netted skin, white to pale yellow flesh.

Taste: Mild; earthy; medium sugar content

Preferred Uses: Fried, mashed, roasted, baked

Russets are delicious when fried to a soft or crisp texture. Other options would be to whip for light and fluffy mashed potatoes with butter or baked with the skin and topped with sour cream and chives.


RedPotatoes

RED

Appearance: Small to medium; round or slightly oblong; thin red skin with white flesh.

Taste: Slightly sweet; mild sugar content

Preferred Uses: Salads, soups/stews, mashed, or roasted

Reds will stay firm throughout the cooking process when prepared variously. The red skin looks appealing and will add texture to side dishes and salads. Often times, red potatoes as used for potato salads and stews because of the firmness when cooked.


YellowPotato

YELLOW

Appearance: Marble to large size, round or oblong; light tan to golden skin; yellow flesh.

Taste: Mildly sweetened and buttery

Preferred Uses: Roasted, grilled, salads, and mashed

Yellow potatoes are most commonly prepared grilled because the skin becomes crispy and the flesh turns in to a slightly caramelized flavor. The texture and yellow color means that you can use less or no butter for healthier dishes.