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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. High-starch 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. "Buttery" flavor lends well to 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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