Potato Types

I think there’s not one person in the world that dislikes potatoes. They may be the ultimate comfort food. When I lived in Colombia I saw a myriad of varieties of potatoes. This quickly ended when my family moved here in 1987. Luckily, I’ve been seeing more and more types of potatoes in the market lately. There are over 5,000 types of potatoes in the world. I am sure that in future posts I’ll be able to delve into more obscure varieties that will finally be available in your markets. Today I’ll discuss the very basic types.

How to pick potatoes: When you purchase potatoes, feel them to make sure they are very firm. The skin should be clean with few “eyes”.

Health & Nutrition: Sure, you know they are loaded with carbs. But potatoes are a nice source of minerals and vitamins (b6, C and potassium). Just be aware that when boiled most of the vitamin C is lost. 

Differences between potatoes: Potatoes can be divided into two basic types (waxy or mealy). Mealy potatoes are high in starches and tend to have thicker skin. These are best used for baking, pureeing and deep frying.  Waxy potatoes have a lower starch content. Their skin tends to be very thin. These are good for boiling and steaming. They are not good for frying (they are too high in moisture and become soggy).

How to store: Never store potatoes in the fridge and do not wash potatoes before storing. Cold temperatures (40 F – 4 C) will turn starches into sugars. Instead, store potatoes in a dark, well ventilated area. The reason to store them in the dark is that light will accelerate clorophyll and yield bitter green potatoes. If you ever see greenish potatoes they could have a toxin called solanine. This toxin is also in the eyes, which is why eyes should always be removed. A regular potato under proper storage should last you about 2 months. If they are new potatoes, 2 weeks. If you have already peeled your potatoes, put them in a container with water so that they do not brown.

Basic Potato Types

Fingerling: This heirloom potato hails from the Andes in South America. They are smaller in size and tend to look like fingers (thin and long). Some commonly known varietals of fingerlings are the Russian Banana, French Fingerling and Ruby Crescent. The RB is buttery in flavor (great for mashed potatoes). The French has red streaks and tends to have a nutty component (very good in potato salad). The ruby crescent is more earthy and is perfect for roasting.

New Potatoes: These are smaller in size and are picked “green”. Basically they are younger and their starches have not developed. They can come in any skin color, but are commonly red skinned. New potatoes tend to be a bit waxier and have more internal moisture and thinner skin.

Papa Criolla: I have only been able to find these in jars (the flavor is significantly inferior to fresh). They have a gorgeous yellowy skin and they are almost a bright orange in the middle. They are great on the grill and slightly salted. They are great in soups or stews. If you ever see them, trust me; pick some up. These are my favorite variety.

Purple Potato: The hue of their skin can vary from a deep violet to a blue laced purple. When you cook them, the color will lighten a bit. They taste a bit like russet potatoes. Do not buy them if their skin is shriveled and do not store them near onions (will speed up their decay).

Red Potato: I love boiling red potatoes, this to me is their ideal use. Red potatoes are not as good in the oven. Do not wash them before storing them (this will speed up their decay).

Russet (Idaho) Potato: Everyone knows this baby as the “baked potato”. They have a mealy flesh and are great for frying as well.

White Potato: These are your “all-purpose” potato and include the Yukon Gold, White Rose and Finnish Yellow. You can use them for pretty much anything.