Sweet potato has more pantothenic acid. The most common varieties of Red potatoes are Pontiacs and Norlands. They thrive best in a hot oven with plenty of oil. These potatoes contain a lot of water between cells, which prevents them from absorbing too much water when cooked and keeps them cohesive. Use to make chips, jacket potato or for roast potatoes. All that really matters is that it tastes good. They're not great for potato salads, gratins potatoes or any dish that requires the potatoes to hold their shape. While a dry potato works great when making floury mash, maybe avoid using for a jacket potato. They're slightly sweet, with a moist, meaty and waxy texture. These thick-skinned potatoes fall apart while cooking, and whip up fluffy and light. A potato by any other name is still a potato, right? Red potatoes also contain more sugar than russets and have a sweeter flavor. Once you know which type of potato you need for your particular dish, you can be as creative as you'd like when choosing varieties at the market. ©2021 Verizon Media. The flesh is either uniform throughout or marbled with white and deep, inky purple. Katahdin potatoes are your French fry potatoes. The “white potatoes” bags in supermarkets will include a variety of “all-rounder” potatoes, such as Maris Pipers and Russets. See which potato variety you should be using for your cooking, here! What You Need to Know About Organic Produce. Perfect for boiling and adding to salads. They're great for boiling, baking, roasting and potato salads, and bad for soups. Based on ½ cup serving of each, there are 23 grams of total carbs in white or brown rice vs 30 grams of total carbs in a potato and 12 grams of total carbs in a sweet potato. Sweet potatoes are highest and purple potatoes are considerably lower than sweet potatoes or Russets. Rose Gold potatoes have rose-red skin and yellow flesh. Everything you need to know to make the perfect potato dish. Sweet potato has more beta-carotene than russet potato. Your email address will not be published. The best thing about potatoes is their inherent versatility. Of the starchy variety, they make for a lovely base in mashed or baked potato recipes. The best recipes, kitchen tips and genius food facts. Required fields are marked *. All-Purpose: These potatoes have a medium starch content that fall somewhere in between the starchy and waxy potatoes. Try these great potato recipes over on LovePotatoes! They are often identified as having thinner skins than the high-starch species. Don't use them in soups. Both sweet potatoes and russet potato are high in potassium. on What’s the Difference Between Potato Varieties? That's because most people consume them as French fries-and those don't exactly scream health food. Your email address will not be published. They're best for baking, roasting, boiling, potato salads, casseroles and gratins, and worst for soups. Mashed, fried, or just as skins, potatoes rock our world in so many ways. Firm and waxy, Charlotte potatoes have a subtle taste. A classic example is the Yukon Gold. Most âIdahoâ baking potatoes are Russet Burbanks. A white boiled potato has a GL of 25. The table below contains nutritional information for 100 g of different potato varieties.As you can see, the 4 different types of potato above are very similar nutritionally. So should you opt for white or sweet potatoes? Red Potatoes: White Potatoes: Red Potatoes are thin red-skinned round-shaped potatoes, also called as Red Bliss Potatoes: White Potatoes are brown-skinned oblong-shaped potatoes, also called as Brown Russet Potatoes or Idaho: Size: Medium: Small to large: Color: Red color skin, red or white inside: Brown color skin, yellow or white inside: Features Do you know your Desirees from your Russets? Just don't try to mash these guys. There are three types of potatoes: high-starch potatoes, medium-starch potatoes and low-starch potatoes. And preparing a great potato dish doesn't have to be difficult -- it can be has simple as throwing them in the oven with some butter and salt. Yukon Golds and Yellow Finns. Hereâs a nutrient comparison of 3.5 ounces (100 grams) of white ⦠Russets are oblong in shape. Use them for boiling, steaming, roasting or in soups, but don't use them for baking. They're slightly bitter, and have a firm, moist and waxy texture. Their flavor is mild, nutty and earthy, and their texture firm and moist. What’s the difference between muscovado, demerara and brown sugar. Yukon Gold potatoes have finely flaked yellowish-white skin with light yellow flesh. While waxy varieties like red, yellow and gold potatoes become soft and creamy in the oven, white potatoes have a relatively high starch content and become light and fluffy when baked. Sweet potatoes are often touted as being healthier than white potatoes, but in reality, both types can be highly nutritious. Baked Russet potatoes have a GL of a whopping 33. They have an earthy, rich and nutty flavor, and a firm, creamy and apple-like texture. Maris Pipers are fairly similar to King Edwards. They're best for boiling, baking and making French fries. Potato Types | Different Types of Potatoes | Potato Goodness They thrive best in a hot oven with plenty of oil. They're what we typically imagine when we think of potatoes. They're earthy and slightly nutty, with an almost buttery aftertaste. They have a neutral potato flavor, a fluffy, creamy and soft texture, and are best for baking, mashing and making French fries. Simple Potato Swaps For example, if you're thinking of making a potato gratin, you know you're looking for a firm, waxy potato -- you can choose from a bright blue Purple Peruvian, a yellow Inca Gold, or any other waxy variety. âRusset potatoes offer a higher fiber content than white potatoes, which helps improve gut health,â Friedman continues. Visited Jersey but have no idea which dish Jersey Royals are perfect for? Perfect for mashing. But it's the yellow, orange and purple-hued types of yams and sweet potatoes that are bursting with antioxidants like vitamins A and C , as well as complex carbohydrates. As a rule, potatoes are either floury or waxy; floury potatoes fluff up when cooked and go soft inside, making them perfect for chips and roasties, while waxy potatoes have a firm bite, making them ideal for boiling. Follow us on Twitter, Facebook, Pinterest and Tumblr. They're bright, vegetal and slightly sweet, with a smooth, slightly waxy texture and moist flesh. When comparing red potatoes vs. white, the nutrition is almost identical. Starchy: Like the classic Idaho or Russet, these potatoes are (obviously) high in starch and low in moisture. They're fluffy, creamy, smooth and soft, and best for boiling, baking and, most importantly, making French fries. Adirondack Blue potatoes have purple skin and bright blue-purple flesh that fades to a shade of blue when mashed, and deepens in shade when roasted. As such, they aren't well suited for casseroles or potato salads. They're small and round with thin skin, and depending on the type, they may vary in color. Part of HuffPost Food & Drink. Here, we break down the differences between your favourite spuds. Red Bliss potatoes have bright red skin with creamy white flesh. Itâs possible that the russet potatoes had at some point in the process had this happen. Dietitian Lindsay Malone, MS, ⦠They're great for mashing, baking, boiling, steaming, potato salads, casseroles or gratins, and worst for soups. As its name suggests, this potato has rosy-red skin. The main difference, however, is its dryness. Some of the most popular include Desiree, Charlotte, Jersey Royal, King Edward, Maris Piper, Rooster and Russet. But Christopher Columbus took a liking to sweet potatoes during his voyages to the New World in 1492 and took some home to grow in Europe, where they gained ⦠Idaho Russet potatoes are russet-skinned with white flesh. Adirondack Red potatoes have red skin with pink to red flesh that's either opaque or in a starburst pattern. Sweet potato is a great source of dietary fiber. Nobody at your dinner table will scoff at a perfectly cooked mash when they were expecting boiled potatoes. Most potatoes mainly contain carbohydrate with a little bit of protein and almost no fat. Russet . They're fluffy, making them great for boiling, baking and frying, but they don't hold their shape well, so they should be avoided in dishes like casseroles, gratins and potato salads. Sea salt v table salt v kosher salt. Russets are a floury potato which go a lovely golden brown when cooked. Waxy: Like Red Bliss or New Potatoes, these have a low starch content and are often characterized by a creamy, firm and moist flesh that holds its shape well after cooking. Russets are actually a family of potatoes which share the same russet-colored skin. They're typically great for roasting, boiling, casseroles and potato salads. You can try it with waxy potatoes too, but it won't be quite the same. Well, not exactly. While there are around 300 potato varieties around the world, only 15 are commercially available in UK stores. Russet potatoes are also generally healthier than white potatoes. Red potatoes contain a higher ratio of water to solids than the thick-skinned, oblong russet (brown) potato. Just don't try using Idaho Russets for potato salads, gratins or any dish that requires the potatoes to hold their shape. Carola potatoes are oblong with yellow skin and yellow flesh. Use them for boiling, mashing, pan frying and microwaving, but don't use them in soups. And with potatoes, that is peel-ly easy. The best russets will be both large and firm, while their skin will be thick and rough. The long white and russet are similar and contain higher amounts of starch, with a low moisture content. Both are high in vitamin C and potassium, but red potatoes may have more antioxidants. These are great potatoes for baking and will be lighter and fluffy when baked. These large, oval-shaped potatoes, which can weigh up to 18 ounces each, have a hard brown skin and starchy flesh. | Non-dairy ice-cream, Can I use self-raising flour instead of plain flour? (& more urgent flour qs), What are the different types of salt? Are Magnum ‘No Added Sugar’ ice-creams good for you? 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