Photo: USDA Flickr
There are many varieties of potatoes in the grocery store, so how do you choose which potato to buy? While many shoppers choose potatoes based on personal preference, there are some guidelines to help choose the right potato for the right recipe.
Potato preparation is based on two quality characteristics, starch and moisture content. These two components can determine the best way to cook them.
High starch/low moisture – The russet potato fits in this category. The high solids content yields a dry, fluffy, mealy texture well suited for baking, mashing, frying, or pureeing. They also make good French fries.
Low to medium starch/high to medium moisture – Red and yellow potatoes fit in this category. They have a waxy texture which makes them good for boiling, steaming, braising, stewing, in salads, or any other recipe where potatoes need to remain intact. They don’t absorb much water during cooking, so they have a smooth, creamy texture.
Here are some common varieties and there uses:
Russet – baking, mashing, frying, roasting
Whites – boiling, steaming, mashing, baking, roasting and in casseroles (scalloped and au gratin), soups and salads.
Reds – boiling, roasting, steaming and in casseroles (scalloped and au gratin), soups and salads.
Yellows – baking, boiling, mashing or roasting.
Blue/Purple – bake or mash, French fry, steam, or boil.
Fingerlings – steam, bake, or boil; also good in salads.
Learn more about purchasing, storing and handling potatoes from the Washington State Potato Commission and the Idaho Potato Commission.
