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Potatoes In All Shapes, Sizes,
& Colors Too
Potatoes come
in many different varieties
Kitchen Kleen Potatoes are always prime Russet Burbank potatoes. While
Russet Burbank potatoes are hard to grow, they are a high quality
potato that tastes great!
Russets - The most widely used potato variety in the
USA, a large majority grown in the Northwest. Russets have netted brown
skin and white flesh that turns fluffy when cooked. All-purpose
potatoes: for baking, roasting, mashing and frying. Available
year-round. Some major varieties: Burbank, Centennial, Norgold,
Norkotah, Ranger
 Round
Whites - Grown and used most often in the Eastern U.S.; available
year-round. Round whites have a smooth, light tan skin and waxy, firm
texture. Holds shape after cooking, making them ideal for salads,
roasted, mashed and steamed preparations. Some major varieties:
Katahdin, Superior, Chippewa, Sebago, Irish Cobbler.
Long Whites
- Primarily grown in California and available from spring through
summer. Long whites are medium starch potatoes with an oval shape and
thin, light tan skin. Firm, waxy texture. Great for boiling, salads,
stews, soups, roasting and scalloped dishes. Some major
varieties: White Rose, Kennebec and Sebago. Long Whites are grown only
in California and Arizona.
Round Reds
- Rosy red skin with white flesh. Although they are often referred to
as "new Potatoes" technically "new" refers to all potato varieties that
are prematurely harvested. Available mostly in late summer and early
fall. Their firm, waxy texture lends well to potato salads, roasting,
boiling and frying. Some major varieties: La Rouge, Red La Soda,
Red Pontiac, Norland.
Yellow Flesh
Potatoes - Very popular in Europe; increasing in popularity in the
U.S., though still not grown in large quantities. Available late summer
and early fall. Good for baking, mashing and roasting. Some major
varieties: Yukon Gold, Yellow Finn.
Blue and
Purple Potatoes - Originated in South America; not widely
cultivated in the U.S. These relatively uncommon tubers have flesh that
ranges in hue from dark blue or lavender to white. Somewhat nutty
flavor. Microwaving preserves the color the best, but steaming and
baking are also good preparation methods. Availability best in the
fall. Some major varieties: Purple Peruvian, All Blue.
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