Joy Onuorah
4 types of starchy potatoes
Russet potatoes
Shape: Large, oblong
Color: Spotty brown skin, white flesh
Use: Ideally baked; can be fried and mashed.
Jewel yam potatoes
Shape: Cylindrical with tapering ends
Color: Rough, semi-thick, pale orange or brownish skin, orange flesh
Use: Ideally baked or roasted
Japanese sweet potatoes
Shape: Oblong with tapered ends
Color: Reddish or purplish skin, creamy white flesh
Use: Ideally grilled, baked, or steamed
Sweet Hannah or Yellow Hannah potatoes
Shape: Oblong, cylindrical, with rounded or tapered ends
Color: Reddish or purplish skin, creamy white flesh
Use: Ideally baked, stir-fried, stuffed
6 types of waxy potatoes
Red bliss potato
Shape: Round
Color: Red skin, yellow/off-white/white flesh
Use: Best for roasting, boiling, and using in soups, salads, or stews
French fingerling potato
Shape: Slender, cylindrical, with rounded ends
Color: Smooth, pink skin, yellow flesh
Use: Ideal for roasting
Russian banana potato
Shape: Oblong, slender, crescent
Color: Pale yellow or khaki skin, with light brown spots, yellow flesh
Use: Best for frying, steaming, roasting, grilling, or sautéing
Red thumb ppotato
Shape: Wide, tubular, oblong
Color: Bright red skin, pink flesh
Use: Ideally boiled or roasted
La Ratte potatoes
Shape: Oval, may be slightly curved
Color: Thin golden skin, yellow flesh
Use: Ideally boiled or roasted
Austrian Crescent
Shape: Finger-like
Color: Dark yellow or tan skin, pale yellow flesh
Use: Ideal for boiling, roasting, steaming; good for salads
5 types of all-purpose potatoes
Yukon Gold potato
Shape: Slightly flat, oval
Color: Light gold skin, light yellow flesh
Use: Best boiled, baked, or fried
Red Gold potatoes
Shape: Round or oval
Color: Red or tanned skin, golden flesh
Use: Ideally boiled, roasted, baked, or gently mashed
Purple Majesty potato
Shape: Oblong
Color: Dark purple skin, succulent light purple flesh
Use: Ideally baked, roasted, or mixed in soups and salads
Red Norland potato
Shape: Round or oblong, slightly flattened
Color: Red skin, creamy white flesh
Use: Best roasted; also whizzed into soup
All blue potatoes
Shape: Long, oval to oblong
Color: Dark blue skin, blue flesh with a white ring
Use: Best baked, roasted, and steamed for salads