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U.S. VARIETIES OF POTATO |
Main potato varieties grown in the United States of America
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| Russet Potatoes |
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The Russet is the most widely used potato variety in the United States. These potatoes are available year-round, are high in starch and are characterized by netted brown skin and white flesh. Because of their high-starch levels, they have a floury texture when cooked, making them ideal for baking and mashing. They are also thought of as being good all purpose potatoes.
Main varieties include: Burbank, Norkotah, Ranger, Shepody. |
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| Round White Potatoes |
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These potatoes are available throughout the year. Round whites are medium in starch level and have smooth, thin light tan skin with white flesh. These are creamy in texture and hold their shape well after cooking. Known as an all-purpose potato, round whites are very versatile and are particularly good for salads and for scalloped, steamed, fried or roasted preparations.
Main varieties include: Atlantic, Katahdin, Norwis, Reba, Superior |
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| Long White Potatoes |
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The oval-shaped long white is medium in starch level and have thin, light tan skin. These potatoes have a firm, creamy texture when cooked. They are available nearly year round. Long white potatoes are good for boiling, microwaving and pan frying, they are also a good all-purpose potato.
Main varieties include: Burbank, Norkotah, Ranger, Shepody. |
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| Red Potatoes |
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The more widely available Round Reds can now be found almost all year round. They are characterized by their naturally rosy red skin, but can have white, yellow or even red flesh. Red potatoes have a firm, smooth and waxy texture, making them well suited for salads, roasting, boiling and steaming. Round reds are often referred to as "new potatoes".
Main varieties include: Chieftain, Dakota Rose, La Rouge, Norland, Red La Soda |
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| Yellow Potatoes |
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Yellow potatoes are becoming more popular in the United States and are now available for most of the year. These potatoes have a dense, creamy texture, with golden color and mild buttery flavor, this type of potato works well for mashing, roasting, baking, boiling and steaming.
Main varieties include: Yukon Gold, German Butterball, Sierra Gold |
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| Purple and Blue Potatoes |
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South America in origin they have begun to gain popularity in the United States. Blue and purple potatoes are mainly available in the fall. These relatively uncommon tubers have a subtle nutty flavour and flesh that ranges in hue from dark blue or lavender to white. Microwaving preserves the color the best, but steaming and baking are also good methods of preparation. Natural skin tones also provide an exciting array of purple and blue colors to any dish.
Main varieties include: Purple Peruvian, All Blue |
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| Fingerlings |
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Fingerling potatoes are simply small tubers with a narrow elongated shape similar to one’s fingers. They come in a variety of natural colors, although most have a yellow flesh. Their firm waxy texture makes them ideal for steaming, baking, boiling and salads..
Main varieties include: Russian Blue, Red Thumb, French Russian Banana |
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United Kingdom Top Varieties |
| UK Varieties such as Rocket or Maris Bard are described as ‘earlies’ or ‘new potatoes’ as they are planted in the winter, ready for harvesting in the spring or early summer. Their skins are not firm and ‘set’ and are sometimes referred to as ‘fluffy’. more |
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World Varieties |
| There are around five thousand potato varieties world wide. Three thousand of them are found in the Andes alone, mainly in Peru, Ecuador, Bolivia, Chile and Colombia. Apart from the five thousand cultivated varieties, there are about 200 wild species and subspecies, many of which can be cross-bred with cultivated varieties. more |
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Potato Varieties for Boiling Roasting Mashing Chipping etc |
| Because of the water content and flesh structure, different potatoes cook differently. Some fry well, making great chips (or crisps – Golden Wonder is a potato variety) some boil well and some mash well. Waxy potatoes are better for salads than floury potatoes. more |
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