Potato Head

As I was preparing supper the other night, I used red potatoes.   I was making a potato soup, something I've tried numerous times without an appreciation for the finished product.  I was, as it happened, using a red potato that night and that soup turned out very good! 

As I was dicing potatoes, I began to wonder once more, what potatoes are best for each cooking method?  So, while my soup simmered, I was online doing research, jotting down facts to share within this post.

Before I share the information, I'll tell you about my soup.  In the past when I've used Russets, I've ended up with a gummy starchy soup.   I wanted some of the potatoes to hold their shape, but I also wanted that creamy finish that comes from mashing.  I found the red potatoes, though soft, simply weren't providing me with the texture I wanted when I tried mashing some of them.  I knew I was missing the starchiness that Russets provide.   I added a couple of tablespoons of instant potato granules.  The soup thickened just enough to give me that creamy texture.

We all know that when the Spanish first came to explore Central and South America, they were introduced to cocoa beans and brought that item back to Spain with them, introducing a love of chocolate and chocolate drinks that has lasted centuries.    

No one mentions however, that they also brought back the potato.   While South Americans had been eating potatoes for anywhere from 5,000-7000 years prior to the arrival of the Spainards, Europe had never seen or eaten a potato until 1570.   Like the tomato, which includes the potato family, people were very suspicious of potatoes and despite repeated attempts to introduce it as a common food it didn't quite gain a foothold in Europe until around the 18th century.

It was introduced into America by the first European settlers here around 1620.   The potato proved to be a boon to the New World.  It was so nutritionally dense, containing more potassium than a banana, more Vitamin C than an orange and antioxidants, that it helped prevent scurvy, tuberculosis, measles and dysentery.

Nutritionally speaking it also is full of fiber and considered one of the most satiating foods, especially when combined with milk or cheese.

Now that you've gotten a brief history let's get to the point: Which potato is best for which dish?

Russets, sometimes called Idaho or Burbank are rough skinned and often brown/grey on the exterior.  Once peeled, the flesh is white.  The texture of these potatoes is fluffy, and light once cooked.  The skins can be quite tough, so this variety is best peeled before cooking.  Because Russets have a high starch content, they are ideal for these cooking methods: frying (French fries or potato chips), Roasting, Baking, Mashing, Hash Browns, in Gnocchi, or for use in casseroles.

Red potatoes, sometimes sold as Red Bliss, have a waxy skin and firm texture. The skin is thin enough to become tender when cooked, so peeling is not necessary.   These potatoes may be used in any dish where you want a less starchy end product.  The cooked potato will hold its shape when cooked making it perfect for salads, soups, stews and for roasting.

White potatoes like Kennebec, have pale skins and white flesh.  The flesh is similar in texture to Russets, but the skin is thinner, so it's not necessary to peel before cooking.  These potatoes are wonderful for mashing, roasting, frying and boiling.

Yellow potatoes, such as Yukons, have a waxy, thin golden skin and a velvety texture.  They too retain their shape and if you're slow cooking them you may find they require a longer cooking period before they test as done.  These potatoes are best fried, roasted, Scalloped, or in gratins.  They do make a great mashed potato, but know they may need to cook a bit longer before.

Purple, Purple Peruvian, have a dark purple dusty looking exterior and a pale lavender interior.  They are higher in starch than russets but also one of the most vitamin rich of the varieties mentioned. When cooked they have a slight earthy flavor.  They are good for salads, mashing, baking, roasting, and boiling.

Fingerlings are usually 2-4 inches long and the size of a large finger.  They come in a variety of colors: purple, white, and yellow.  They have thin skins, are waxy in texture.  Often the flesh is streaked with veins of color.  Commonly these are cooked and serve whole or halved.  They are great for roasting, baking, and frying.

Petite or Baby, The name refers to size, not variety.  All of the previously mentioned varieties come in the smaller size.  Often these potatoes are 'new' potatoes and are best eaten shortly after harvest.  They are best when boiled roasted, steamed or even grilled.

Sweet Potato, not to be confused with Yams, are less starchy than yams.  The skins are red and tough, and the interior is a bright orange with a sweet tasting flesh.  You should peel unless baking.  Sweet potatoes are good for casseroles, soups, stews, or served as pureed potatoes.  I personally love a baked sweet potato for a winter lunch.

To see other varieties of potatoes and best uses for each type click here.

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