Here in the US, we classify potatoes as one of these seven types: Russet Potatoes - Russets are large potatoes with rough brown skin and pale flesh. Oregon Potato Variety Database: interactive database for most advanced western U.S. selections. Each of these varieties fit into one of seven potato type categories: russet, red, white, yellow, blue/purple, fingerling and petite. © 2021 (Only Foods). Compared to russets, white potatoes, such as Onaway and Elba have smoother, thinner and lighter-colored... Waxy Potatoes… With an oddly-colored skin that is a woody brown color, this type of … Russets From Johnny's Selected Seeds. It is an ideal choice for making chips because it retains its moisture and firmness after cooking. Use this potato varieties chart to quickly compare culinary use, storage potential, color, and shape of our potato varieties. Use: Ideally boiled, roasted, baked, or gently mashed. For this reason, even mature waxy potatoes are often referred to as “new.” Their thin skins make new potatoes excellent for eating unpeeled, and they’re best boiled or roasted and in soups and salads. Larger in size and thicker skinned than new potatoes, russets have a “flaky” texture thanks to their high starch and low moisture content. It is a flavorful potato characterized by a meaty flesh. If you’re looking for a unique-tasting tater, look no further. Some are mid-season (70 to 90 days) varieties, but most are late varieties (90 to 110 days, even 135 days). That being said, you'll have by far the best success when you think carefully about your needs and select varieties for your climate and situation, because each variety has unique qualities that make it well-suited to a certain place or purpose. For a few years now, most of the potatoes I’ve grown have been nutty, early, French salad potatoes. Which is best for mashing or roasting? Color: Rough, semi-thick, pale orange or brownish skin, orange flesh. There are three key types of potatoes, first early, second early and maincrop. Fingerlings’ waxy texture makes them ideal for roasting, puréeing, or using in salads with or without the skin. This traditional, first … Colorado Variety Profiles: Norkotah clones 3 and 8, Cherry Red, Legend. The Austrian Crescent, also called Kipfel, is a medium-maturing potato variety with a smooth, waxy texture. Reproduction in whole or in part without permission is prohibited. As a starchy white potato, the Russets turn dry and mealy when baked and they contain high amounts of amylose. Potatoes are versatile for a wide variety of culinary uses, make a great storage crop and are generally simple to grow. Color: Light gold skin, light yellow flesh. The following varieties are indeterminate, at least to a certain degree: Potatoes 101: A Guide to the Most Common Varieties Reader's Digest Editors Updated: Jul. These good all-rounders have a moderate starch content and are not too floury, not too waxy. New potatoes tend to have a “waxy” texture, meaning they’re low in starch, high in water and hold together well. This handy guide will help you choose the right potato every time. Varieties which tend to be waxy are most early, new season potatoes; Nadine, Draga, Frisia, Jersey Bennie, Red King Edward, Highlander, Osprey, Tiffany, Annabelle, Gourmandine and Marilyn. There are roughly 4,000 different varieties of potatoes, which include some common types, each of them having specific culinary or agricultural attributes. • Russet potatoes —also called old potatoes, baking potatoes, or Idaho potatoes (if they were grown … It is a medium-sized potato variety that originated in North America during the 1970s. To help determine which potatoes to use for various culinary applications, they are often categorized based on their contents (starch compounds and solid-to-water ratio) and texture. 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