Main Potato Categorizations
Potatoes can fit into one of 7 different types, which includes the following:
Each have their own unique characteristics that are suited for different types of products.
How Potatoes are used
While some potatoes may be good for frozen products, others are more suited to frying and baking. Certain potatoes might also be better for dehydrated potatoes and instant food
| Type | Size | Texture | Type Of Cooking |
|---|---|---|---|
| Russet | Medium to Large | Mild and Earthy | Light Mashed Potatoes |
| Red | Small to Medium | Waxy and Creamy | Roasting, Soups |
| White | Small to Medium | Slightly Creamy | Frying and Boiling and Salads |
| Yellow | Marble to Large | Slightly Waxy, Velvety | Grilling and Roasting |
| Blue/Purple | Small to Medium Size | Firm and Moist | Baking, Roasting and Grilling |
| Fingerling | 2-4 Inches | Waxy and Firm | Pan Frying |
| Petite | Bite Sized | Similar to its larger cousins | Salads |
What we eat regularly
16 potatoes that are relatively common include the following: Russet, Jewel Yam, Japanese Sweet Potato, Hannah sweet potato, Rose Finn Apple, Russian Banana. Red Thumb, French Fingering, LaRette, Austrian Crescent, Red Gold, Purple Majesty, Norland Red, Yukon Gold, Kennebec, and All Blue. Each of which have their own characteristics
This is a russet potato that is often used for baking which I always have with steak.