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When choosing a potato for a recipe, keep texture in mind: Waxy potatoes are high in moisture and low in starch, and tend to hold shape when cooked; floury potatoes are high in starch and low in moisture.

Yukon Gold

-Yukon gold potatoes are the result of crossbreeding a North American white potato with a wild South American yellow-fleshed variety.

-Originated in Canada and made its way to the U.S. in the early 1980s.

-Waxy, pale, yellow flesh with firm texture.

-Great for roasting and frying, and works well in soups, stews, and gratins.

Russet Potatoes

-Most widely used variety in the United States.

-Characterized by netted brown skin and white flesh.

-High starch content and fluffy interior makes them ideal for baking, mashing, and making french fries.

White Potatoes

-Smooth, light-tan skin with medium starch level.

-Dense, creamy in texture, and holds its shape well after cooking.

-All-purpose potato: Great for roasting, baking, steaming, and boiling.

Red Potatoes

-Red, rosy skin, but can have white, yellow, or even red flesh.

-Firm, smooth, moist texture.

-Are well-suited for salads, roasting, boiling, and steaming.

-Smaller reds are referred to as "new potatoes," meaning they're harvested before reaching maturity.

Purple Potatoes

-Uncommon tubers have subtle, nutty flavor.

-Flesh can be dark blue, lavender, or white.

-Great for steaming and baking.

Fingerling Potatoes

-Small, narrow potato that is a young tuber.

-Firm texture that is moist to dry.

-Great for roasting whole, baking, boiling, or steaming.

Care Tips

-When selecting a potato, be sure it is firm, plump, and free of soft spots, blemishes, and sprouts.

-Potatoes should be stored in a cool, dark place with good ventilation (40 to 50 degrees fahrenheit).

-If stored properly, potatoes will stay fresh for several weeks.

-If they develop green areas and begin to sprout, be sure to trim off before cooking.

Special Thanks

Special thanks to Sterman-Masser Potato Farms for providing the beautiful potatoes used on today's show.

Comments (3)

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Anonymous
December 20, 2015
Would you kindly explain what waxy and floury potatoes are? I've received a British cookbook as a gift. Thank you in advance.
Anonymous
April 14, 2015
Love this revue. very helpful. I bought a bag of red potatoes and was afraid to eat them as they had yellow flesh. I had never seen them before. I contacted store, they knew nothing. and no manufacturer on the bag to contact. So Martha saved the day again. Thank you.