At your local farmer's market, you can find some unusually beautiful kinds of potatoes and the best ways to use them -- for example, those that taste great baked may not be as good when boiled.
A delicate variety with a thin red skin; best steamed or roasted.
A yellow, waxy variety with tender flesh; best baked or roasted.
'Russian Banana Fingerling'
Sweet yellow flesh ideal for steaming.
Deep-purple skin with white flesh; dry in texture like a russet potato; best for steaming, roasting, and mashing.
Sweet yellow flesh; good for stews, soups, and potato salads.
Unusual deep-purple flesh; good for roasting, baking, mashing, frying, and potato salad.
Firm dry flesh, ideal for baking. These nutritious Russets are exceptionally rich in potassium and vitamins due to their long, 130-day growing period.
A popular variety with golden-yellow flesh; best for boiling and mashing.
Sweet waxy flesh; great cooked with the skin on.
'Rose Finn Apple Fingerling'
Sweet yellow flesh with an apple-like flavor.