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Potato Varieties
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Variety |
Picture |
Description |
Peak Season/Fresh |
Uses |
|---|---|---|---|---|
| Chef's potato |  |
Firm, smooth, relatively round with white to light tan skin, shallow eyes. Available in range of sizes (chef can specify) | Year-round (fresh in late summer into fall) | The younger the potato, the waxier it is. Used for salads, purees, soups, and other dishes. Tends to be too moist for baking |
| Red potato | Firm, smooth, relatively round with light-pink to dark-red skin, shallow eyes. Available in range of sizes (chef can specify) | Year-round (fresh in late summer into fall) | The younger the potato, the waxier it is. Used for salads, purees, soups, and other dishes. Excellent for oven roasting | |
| Russet/Idaho |  |
Oblong, with brown, russeted skin | Year-round (fresh in late summer into fall) | Best for baking and for frying |
| Purple/caribe | Deep-purple skin with purple flesh | Midsummer | Salads, home-fries, other preparations to showcase color and flavor | |
| Yukon gold/Yellow Finn | Brown, tan, or red skin with buttery golden flesh | Year-round (fresh in late summer into fall) | Baked, pureed, casseroles, salads | |
| Irish | Relatively round, but generally "misshapen," deep eyes | Late Summer | Boiling | |
| Salt | Small, no more than 1" (2.5cm) in diameter | Year-round (fresh in late summer into fall) | Boiling, steaming | |
| "New" potatoes |  |
Same as chef's, but no more than 1.5" (3.8cm) in diameter | Early summer | Steaming, oven-roasting with herbs |
| Bliss potatoes |  |
Same as red, but no more than 1.5" (3.8cm) in diameter | Early summer | Steaming, oven-roasting with herbs |
| Sweet potatoes |  |
Light to deep-orange skin with deep orange, moist flesh, may be rounded or tapered, dense texture, quite sweet | Year-round (fresh in late summer into fall) | Roasted, boiled, pureed, used in casseroles, soups |
| Yam |  |
Tan to light-brown russeted skin with pale to deep yellow flesh, drier and less sweet than sweet potato | Year-round (fresh in late summer into fall) | Roasted, boiled, pureed, used in casseroles, soups |
by The Culinary Institute of America,
published by John Wiley & Sons
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Whether you eat or drink, or whatever you do, do all to the glory of God. -1 Cor 10:31 ESV
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