Potato Varieties
It may be subtle, but flavor, texture and cooking results vary by each potato variety. Although you could use any variety of potato for any recipe, some potatoes do a better job in certain cooking applications than others. Everyone knows that Russet potatoes make a perfect, fluffy baked potato, but do you know what variety will best hold its shape in a potato salad or soup? Browse through the descriptions below to learn the difference!
Russet Burbank
The Original Idaho® Potato
- Oval, slightly flattened shape with thin, light brown skin
- Dense, high solid, white flesh with a distinctive, earthy potato flavor
- Light, fluffy and classic
- Bake * Mash * Fry
Golden
- Round shape with thin golden skin and golden flesh
- Buttery look and taste with a hint of sweetness
- Bake * Mash * Roast
Red
- Round shape with thin rosy red skin and white flesh
- Firm, smooth, moist texture
- Roast * Boil * Mash * Soup * Salad
Purple
- Round shape with deep purple skin and flesh that ranges from purple to lavender to almost white
- Subtle, nutty flavor
- Salads * Steam * Roast
Sweet Potatoes
Although not technically "potatoes" because of their botanical lineage, sweet potatoes have deliciously distinctive taste, and great nutritional value.
- Long, tapered shape with orange, rosy, and beige skins
- Flesh colors range from orange to white
- Firm texture and sweet flavor
- Baking * Steaming * Grilling
Russet Norkotah
- Oval, slightly oblong shape with hearty brown skin and white flesh
- Moderately dense white flesh with a mild potato flavor
- Light, fluffy and classic
- Bake * Mash * Fry
White
- Oval shape with thin, light tan skin and white flesh
- Firm, creamy texture
- Mash * Roast * Fry * Soup * Salad
Petite
- "Baby" or "new" potatoes in red, russet, golden, white, or purple
- Firm texture and sweet flavor
- Roast * Boil * Salads
Fingerling
- Red, yellow, white or purple with distinctive shape
- Thin skin requires no peeling
- Firm texture
- Buttery sweet to light, nutty flavor
- Roast * Boil * Sauté * Salads