A Fingerling potato is a small, stubby, finger-shaped type of potato which may be any heritage potato cultivars. Red Bliss potatoes have bright red skin with creamy white flesh. They have a medium to starchy texture and offer a more earthy and nutty flavor than ordinary white … White potatoes, on the other hand, are smaller and oval shaped, with a smoother more delicate, yellow-white colored skin. Follow us on Twitter, Facebook, Pinterest and Tumblr. Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. Mashed, fried, or just as skins, potatoes rock our world in so many ways. Whole potatoes are actually put through an advanced process to create premium dehydrated/instant potato products. Potato: The Nutritional Facts. The flesh is either creamy white or bright yellow, and the potato has a sweet taste that you can enjoy just from steaming it. They'll also stand up well to grilling, pan frying and roasting. The many varieties of sweet potatoes (Ipomoea batatas) are members of the morning glory family, Convolvulacea. They're what we typically imagine when we think of potatoes. Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com. Innovations in food science and technology are driving continuous improvement to ensure this nutritious and popular vegetable continues to align with dietary guidance. From russets, reds, yellows, whites, purples, fingerlings and petites, there are a variety of potato options to fuel the body and the brain throughout the day. When cooked, russet potatoes have a dry, fluffy, floury texture and a mild, earthy taste. They're also very absorbent, so are great paired with butter and cream -- think mashed potatoes. Take a trip down the frozen aisle of any grocery story and you’ll find many different frozen potato options, from wedges, shreds, hash browns and tots to slices, dices, crinkle cut and waffle fries. Fingerlings are two to three inches long and thin (finger-shaped, duh) with thin, buff-yellow skin and light yellow flesh. They have a firm, creamy and waxy texture, and are best for grilling, roasting, boiling, steak fries, potato salads, casseroles and gratins. Use them for boiling, mashing, pan frying and microwaving, but don't use them in soups. You will definitely see them on store shelves here in Canada, but it can be seasonal, depending on your location. Unless you're cooking for a crowd, don't get a 10 pound bag of yellow potatoes. He graduated from the University of California in 2010 with a degree in Computer Science. Jewel Sweet Potatoes. But CropWatch, a website sponsored by the University of Nebraska–Lincoln, noted in 2014 that Yukon Golds, a variety of yellow potato, have found popularity in supermarkets, and have a higher price tag than Russets. Recipes and more delivered to your inbox. Potato Types PDF. Rose Gold potatoes have rose-red skin and yellow flesh. Find instructions below on a few of the most popular ways to cook a potato. Just don't try using Idaho Russets for potato salads, gratins or any dish that requires the potatoes to hold their shape. For example, if you're thinking of making a potato gratin, you know you're looking for a firm, waxy potato -- you can choose from a bright blue Purple Peruvian, a yellow Inca Gold, or any other waxy variety. The skin color can range from white to yellow, red, purple or brown. Waxy: Like Red Bliss or New Potatoes, these have a low starch content and are often characterized by a creamy, firm and moist flesh that holds its shape well after cooking.  Thanks to the careful processing techniques used, dehydrated/instant potato products retain most of their nutrition. Best for: boiling, soups, stews and salads. Their earthy and nutty flavor and creamy, smooth and firm texture makes them great for roasting, mashing, boiling, potato salads, casseroles and gratins.