All Blues and Red Dales and Russets, oh my! When the chips are down, potatoes are not messing around. Here, we take a look at just 10 varieties of the tubular tubers and the best ways to prepare them.
Named not only for the red skin but also for the pink flesh, which varies from quite pink to very pale pink and sometimes even swirled with white. Its dense texture makes it ideal for boiling and sautéing. We like this recipe for Parmesan Potatoes from Kitchen Therapy.
The Ozette is a type of fingerling potato that looks dimpled. According to Slow Food USA and other sources, it came from Peru via Spanish conquistadors to the Makah Indians at Neah Bay, Washington, in the late 1700s. Also called Anna Cheeka’s Ozette and Makah Ozette, these potatoes have an earthy, nutty flavor. Thanks to their firm flesh and creamy texture, they are best steamed, fried or roasted. They also taste remarkable in this recipe for potato salad.
CooksInfo.com says that these potatoes were developed at the University of Minnesota from a cross between Chieftain and Erik potatoes and released to the public in 1984. These round, flat tubers have bright red skin and white flesh. Their mild flavor makes them idea for baking and roasting. Check out this recipe for garlic-roasted potato wedges with olive oil and rosemary from Ambitious Kitchen.
The All-Blue’s skin is purple and its flesh is blue. Its meaty flesh makes it ideal for some really colorful mashed potatoes. It’s also ideal for baking or frying. You can always boil it as well, but if you eat with your eyes, you should know that doing so will make the flesh fade and take in a grayish hue that might not be terribly appetizing. We like the idea of blue mashy pots, so here’s this recipe featured on the Food Network.
Another type of fingerling potato, the Russian Banana has a creamy texture that makes it ideal for roasting or grilling. We like this recipe from Epicurious for fingerling potatoes with chives and tarragon. Yum!
According to Fine Cooking, Yellow Finns are a medium starch potato with yellow flesh and a creamy texture that makes them ideal for roasting or gratins. And we love us a good gratin.
Another type of fingerling potato, the Red Thumb — like the All Red — has red skin and pink flesh. They are best roasted, grilled, boiled or steamed. Try them in this recipe for balsamic roasted fingerling potato wedges.
Arguably the most popular of the waxy potatoes, Yukon Gold has yellow, dense flesh that makes it as ideal for soup and stew as it is for roasting and baking. Try them in one of these stews.
Another variety of fingerling, the purple potato is native to the Lake Titicaca within the high plains and mountain slopes of Peru and Bolivia, hence its name, according to Specialty Produce. Since they are dry, starchy, earthy and slightly nutty in flavor, not to mention ideal for mashing, you might use some in this recipe for fork-crushed purple potatoes from Smitten Kitchen.
Its rough brown skin and white flesh makes the Russet the ideal choice for baked potatoes. They are also ideal for mashing, frying and roasting, but don’t hold up terribly well in soups and stews. Try them in this recipe for broccoli and cheese twice baked potatoes from Skinny Taste.