Most People Cook With The Wrong Potato - Chef Explains How And When To Use Each Kind
Katie Mooney 4/6/2017
Regardless of how you choose to pronounce it, there is no wrong way to eat a potato. Let's finally agree to set the potato pronunciation debate aside and get down to the mashing, roasting, boiling, and baking details.
As you cruise the produce section, there are a variety of potatoes to choose from - but, do you know the critical differences between each type? We've done some investigating, and we're here to share the "spud secrets" you didn't even know you were missing. Read on, and become the "potato preparing pro" you've always wanted to be!
Wrestle That Russet
Russet potatoes tend to be medium to large in size, brown in color, and covered in a hearty, thick skin. As you wrestle with what to do with your russets - think roasted, fried, mashed, or baked. These are the preparation methods which will allow this type of potato to be the very best it can be. If a recipe calls for a "starchy" potato, russet is the way to go!
Are you in charge of the upcoming family Sunday brunch? Simply cut these potatoes into wedges or planks to create your own oven-roasted fries!
Red potatoes tend to be on the smaller and rounder end of the potato scale, and have a thin, reddish skin. These potatoes not only add a touch of tastiness to any salad, soup, or stew, but they also contribute just the pop of color your dish needs as well! These potatoes fall into the "waxy" category, meaning that they hold their shape well and are perfect for boiling!
As you create the grocery list for your husband's barbecue birthday bash, be sure to add a bag of red potatoes. After all, an egg potato salad would pair perfectly with those bacon burgers. And as they say, "The way to a man's heart is through his stomach."
Wildly Mild White
White potatoes can be recognized by their whitish/tannish thin skin, and their small to medium size. These spuds have a subtle sweetness to them, while also containing a lower sugar content - music to our carb loving ears, huh?
And how can you enjoy this specific type of potato, you ask? Mash, steam, boil, or fry - oh my! Why choose between the rosemary fried potatoes, the buttery boiled potatoes with chives, and the fluffy and light mashed potatoes - when you can go all three? What the world needs now, is more potatoes!
Yellow potatoes are well... yellow! If a recipe calls for yellow potatoes, look no further than the Yukon Gold. In addition to their lovely golden hue, they are also considered the "gold standard" of potatoes as far as versatility goes. Moist, buttery, and rich in taste, they potatoes can be prepared many different ways. Recommended methods of preparing include: grilling, roasting, and mashing.
So, if you're looking for the perfect garlic mashed potatoes potato, to enjoy with your "hot off the grill" seasoned steak - look no further, yellow it is.
Fingerling potatoes are oblong in shape, and come in purple, white, orange, and red. It's the "potato of a different color!" These particular spuds have a naturally nutty, buttery taste, and reach their full potato-potential when fried, roasted, or combined into a delicious salad. Like their red counterpart, these little ones are waxy and hold their shape well.
Roast these rainbow beauties with fresh herbs, fry them up and top with a wild mushroom sauce, or combine them into a creamy dill salad - so many fingerling ideas, so little time!
Watch the following video for "Petite Potato Types & Tips:"
Whether you say "potato" with a long "a" sound, or a short one - in the end, it has the same delicious flavor! Share these spud secrets with your food-loving friends and family, and encourage others to enjoy the potato love, too!