Potatoes have consistently ranked as the most popular vegetable on a global scale. You would be hard-pressed to find someone who doesn't like this adaptable tuber. Popular savoury dishes, fries, baked delicacies, sweet concoctions, and even potato milk are just some of the many ways that potatoes have been incorporated into the culinary landscape. You must be aware that there are wide varieties of potatoes in the world beyond the ones you consume. Potatoes are available in various forms, sizes, and flavours. This is as fascinating and surprising as it is true. Each of these potatoes is delicious and a great addition to any meal or recipe.
Russet
These are the basic kinds of potatoes that most people are familiar with. Because of their large stature and dark brown pigmentation, Russets are hard to miss. This potato's interior is light and airy, making it ideal for speedy baking or boiling. These white-fleshed potatoes work well for making savoury French fries, mashed potatoes, and other deep-fried treats. The flesh of a russet potato is white, the skin is brown to brownish-black, and the texture is starchy. It goes by the name "Idaho Russet" sometimes.
Fingerling
Unique elongated shaped Fingerling potatoes, Image Source: Wikiemedia
Fingerling potatoes, as its name implies, resemble human fingers. These can be anywhere from 2 to 4 inches in length. Colours as diverse as white, orange, red, and even purple make up their skin tones. Pan-frying and roasting are two excellent methods of preparation for these potatoes.
Red Bliss
Red potatoes, Image Source: Pexels
Small in stature, red bliss potatoes feature velvety red skin. They have a smooth and creamy consistency. Red potatoes take on a subtly sweet flavour when cooked. The red potato's waxy texture makes it ideal for chopping since it prevents it from disintegrating into mush after being boiled. Salads, soups, and stews are excellent vehicles for these potatoes.
Kennebec
The Kennebec potato is one of the most sought-after and favoured by chefs. You may use them in any deep-frying recipe, from wedges to French fries. When cooked, these potatoes retain their moisture and crisp texture while boasting a nutty taste and starchy texture. The texture stays together quite well during cooking and boiling.
The Peruvian Purple
Rare purple potatoes, Image Source: Freepik
This variety of potatoes gets its name from its dark purple skin and bluish flesh. In terms of taste, purple potatoes are more nutty and earthy than their white counterparts. The meat is succulent and solid. These potatoes are starchier and smaller than average. These potatoes shine in grilled, mashed, and baked applications.
Yukon Gold
You can count on it being a well-known and widely consumed kind of potato. You can tell a Yukon potato by its golden skin, as suggested by its name. Due to its inherent fragility, these potatoes' skin does not require a special peeling operation. The inner flesh is exceptionally smooth, creamy, and soft, making it ideal for use in cooking. You can do a lot of different things with this particular potato. It works well in a wide variety of cooking methods, including frying, baking, steaming, and boiling.
All-blue
Of the several varieties of potatoes, these are uncommon ones. The strong anthocyanin (antioxidant) levels give the all-blue potato a deep purple appearance in the skin. Compared to other potatoes, these are more tender and have a slightly higher starch content. They work wonderfully in the oven when brushed with a mixture of butter, spices, herbs and lime.
