U.S. table-stock potatoes come in multiple varieties, which meet the different needs of consumers, retailers, and foodservice operators.
Russet potatoes are medium to large and look oblong, or like a slightly flattened oval. They have netted skin that is light to medium brown with white to pale yellow flesh. Russets are ideal for light and fluffy mashed potatoes. They also fry up crisp and golden brown, and are the potato of choice for baking.
Red potatoes are small to medium and look round or slightly oblong. They have smooth, thin red skin with white flesh. Because of their waxy texture, the flesh of red potatoes stays firm throughout the cooking process. Reds are frequently used to make potato salad or add pizazz to soups and stews, but can also be served baked or mashed.
Yellow potatoes range from being marble to large and look round or oblong . They have light tan to golden skin with yellow to golden flesh. Grilling gives yellow potatoes a crispy skin that enhances the dense flesh, creating a slightly sweet, caramelized flavor. The naturally smooth buttery texture makes delicious baked, roasted, or mashed potatoes.
White potatoes are small to medium and look round or long, They have white or tan skin with white flesh. White potatoes hold their shape well after cooking. Their delicate, thin skins add just the right amount of texture to a velvety mashed potato dish without the need for peeling. Grilling whites brings out a more full-bodied flavor.
Purple potatoes are small to medium and look oblong or finger-shaped. They have deep purple, blue or slightly red skin with blue, purple lavender, pink or white flesh. Most blue/purple potatoes have moist, firm flesh that retains its shape while adding rich, vibrant color and luscious taste to salads. Because of their mild yet distinctly nutty flavor, blue/purple potatoes naturally complement green salad flavors.
Petite potatoes are small, bite-sized potatoes and are oftentimes referred to as pearls or marble-size. They have the same skin and flesh color as their larger-sized companions, as well as the shape, texture and sugar content. Petites concentrated flavors and quicker cooking time makes them a good choice for potato salads.
Fingerling potatoes are 2-4 inches long and are finger-shaped or oblong. They have red, orange, purple or white skin with red orange, purple, yellow or white flesh–sometimes streaked with veins of color. Fingerling color and shape are a welcome visual addition to any dish. Pan-frying and roasting enhances their robust flavor and showcases their wonderful nutty or buttery tastes.