Potatoes are great. Not only are they a comfort food for many, but they’re also versatile to be cooked using various methods. However, not all potatoes are best cooked the same way. Have you come across cooking potatoes in soup, and they sometimes remain intact, while sometimes they just disintegrate into nothing? That is because the levels of starch and moisture in each potato type is different, and how you cook them should be different too. There are actually many types of potatoes out there, but we’ve rounded up 8 basic/interesting types of potatoes and how to cook them best!
Before we begin, potatoes can generally be classified into three categories:
- Starchy: High in starch, low in moisture; flaky and fluffy
- Waxy: High in moisture, low in starch; creamy and firm
- All-purpose: Medium starch, medium moisture; your go-to potato when in doubt
1) Chat
Potato type: All-purpose
Also known as baby potatoes, chat potatoes can be used in just about any dish. As they’re all-purpose potatoes, you can roast, steam or even boil them, and they’d retain their shape. They’re most usually served whole with skins on, and are more floury than some other potatoes.
2) Russet
Potato type: Starchy
Russet potatoes are one of the most common potato types, widely available in grocers nationwide. They’re not a specific type of potato, but rather a family of potatoes that share the same russet-coloured skin. They are large and firm, with thick and rough skin. As starchy potatoes, they’re best baked or mashed–in fact it’s said that russet potatoes make the fluffiest mashed potatoes!
3) Yukon Gold
Potato type: Waxy
The Yukon Gold is a popular type of potato, characterised by its buttery, smooth flesh, which tastes just like that as well. A waxy potato that is actually close to an all-purpose one, Yukon Golds are best in soups and stews, salads, or even being roasted or baked. Maybe not mashed though, since they would be rather firm.
4) White Potatoes
Potato type: All-purpose
White potatoes are also a whole family of potatoes that have many specific types and varieties under it. Befitting their name, white potatoes have lighter-coloured skin, and it’s smoother and thinner as well. When baked, white potatoes are creamy enough. When boiled, they hold their texture. Basically, when in doubt, use white potatoes!
5) Fingerling Potatoes
Potato type: Waxy
Fingerling potatoes are what they’re named for; they look like fingers, and are generally small and elongated. Their skin is thin and tender, though you can also enjoy these potatoes with their skins on. They are best enjoyed roasted, or in salads due to their texture.
6) All Blue
Potato type: All-purpose
Now here’s a potato you don’t see everyday! This indigo potato isn’t a sweet potato (purple sweet potatoes are common), but a potato! As an all-purpose variety, cook All Blues any way you want, from steaming, baking to roasting. Both its skin and flesh are indigo, so it adds a dash of colour to your dish, which makes it look interesting! There are other similarly coloured potatoes as well, such as the Purple Majesty or Jewel Yam (which is not a yam).
7) Red/Pink Potatoes
Potato type: Waxy
Best enjoyed in salads or stews, red/pink potatoes have firm flesh, and are smooth and solid. As you can guess, red/pink potatoes have red/pink skin which is thin. Their skin actually contains lots of nutrients, so it’s recommended that it be consumed with its skin intact. There are also washed potatoes that are available, so you might want to keep an eye out for those!
8) Cocktail
Potato type: Unsure
Cocktail potatoes don’t refer to a variety, but rather the size. They can even be smaller than chat potatoes, which makes for easy cooking. In fact, cocktail potatoes cook in just half the time of regular potatoes! You also don’t have to peel or cut them; you can just cook them whole. We call this the most convenient potato ever!
And now, we move on to another different type of food, and its variety. Here are 8 Types Of Apples And How To Eat Them Properly!
