Types of Potatoes and How To Use Them

Different types of potatoes require cooking methods best suited to them.

There are many varieties of potatoes but only four basic types: russets, round reds, round whites, and long whites. Although most potatoes have white flesh, there are some with yellow (Yukon Golds are one of my favorites!), purple, and even bluish-tinged flesh.

Potato Nutrition Facts

Contrary to myth, potato nutrition is high - they are an excellent source of protein, minerals, and Vitamin C - and relatively low in calories.

To get the most food value for any of the types of potatoes, leave the skin on whenever possible; if you must peel potatoes, keep parings thin. If not cooked immediately after peeling, they should be covered with cold water to prevent darkening.

Best Boiling Potatoes

I find the reds to be the best boiling potatoes because they don't fall apart like the whites do. . These types of potatoes are great for potato salad, soups and stews or peeling and baking with a beef roast.

To prevent potatoes for a stew from becoming soggy, boil them separately, peel, and add during the last few minutes of cooking.

Potatoes boiled with the skins on make an attractive and
nutritious side dish for any meat main course.

Best for Making French Fries or For Baking

The white spuds are super for making French fries and baking in foil. Or, try spraying the skin with cooking spray (or rub the skin with shortening or oil) and baking on the oven rack that way. The skins will be crusty and delicious!

White potatoes make ultra crispy
french fries because of their starch content.

Making Mashed Potatoes

I find that using a combination of red and white varieties works really well for making mashed potatoes.

For light, creamy, mashed potatoes, add hot milk instead of cold.

If I want to make them extra special, I replace the red potatoes with Yukon Golds. Their flavor is rich and goes perfectly with a Thanksgiving turkey.