Food – The Potato

There are many varieties of potatoes. Each of these varieties fits into one of seven potato type categories: russet, red, white, yellow, blue/purple, fingerling and petite. Let’s look at a few:

Russet Potatoes: dry, light and fluffy; hearty skin that is chewy when cooked and are preferred for baking, frying, mashing, roasting. Russets are ideal for light and fluffy mashed potatoes. They also fry up crisp and golden brown, and they are the potato of choice for baking.

Red Potatoes: smooth with thin red skin and white flesh. These are preferred for roasting, mashing, salads, soups/stews. The flesh of red potatoes stays firm throughout the cooking process, whether they are being roasted or cooked in a stew. Reds are frequently used to make tender yet firm potato salad or add pizazz to soups and stews, as well as being served baked or mashed.

White Potatoes: white or tan skin with white flesh and are preferred for mashing, salads, steaming/boiling, frying. They hold their shape well after cooking. Their thin skins add just the right amount of texture to a velvety mashed potato dish without the need for peeling.

Yellow Potatoes: light tan to golden skin and are preferred for grilling, roasting, mashing, and salads. The creamy texture and golden color of yellow potatoes mean you can use less or no butter/oil for lighter, healthier dishes.

Purple/Blue Potatoes: deep purple, blue or slightly red skin; blue, purple lavender, pink or white flesh and are used for roasting, grilling, salads, baking. Because of their mild yet distinctly nutty flavor, blue/purple potatoes naturally complement green salad flavors. Red, White and Blues—Combine blue potatoes with whites and reds in salads or roasted medleys to make all three colors.

Fingerling Potatoes: red, orange, purple or white skin; red orange, purple, yellow or white flesh–sometimes streaked with veins of color and are used for pan-frying, roasting, salads. Split fingerlings lengthwise and oven-roast to serve as a small-plate or side-dish alternative to fries, with a flavor dipping sauce.

Petite Potatoes: small, bite-sized potatoes and are often referred to as pearls and are great for salads, roasting, frying. Roast a combination of colors for an eye-catching side dish. Their concentrated flavors and quicker cooking time makes petites a good choice for potato salads. Simply toss petites in olive oil, rosemary and salt to make colorful, delicious and fun roasted potatoes. They save you prep time, because they can be prepared and served whole, without slicing or chopping.

For more detail see:

Creamy Baby Red Potato and Kale Soup
3 cups water 1 cup onions, chopped
4 cups baby red potatoes, cubed 2 Tbsp. olive oil
4 cups kale, julienne sliced or chopped 1 garlic clove, crushed
3 cups almond milk salt, to taste
Bring 3 cups water to a boil. Add in the potatoes and boil for 10 minutes. Bring the temperature down a bit and add in the kale, onions, garlic. Cook for another 15 to 20 minutes. Last, add in the olive oil, almond milk, and salt.