There are so many different varieties of potatoes, it's hard to know which one to put into what recipe. So here's what you should remember. There are three main varieties. We have our russets, which are basic for mashing, baking, and sometimes frying as well. And then we also have our reds: beautiful rosy color on the outside and waxy, and on the inside a gorgeous white flesh, perfect for those beautiful summer days for a potato salad. And of course, we have the yellow potato. This guy is great in soups and stews, where you're cooking off in the oven for a golden brown top. And don't forget about my favorite potato, the Yukon Gold. With a natural buttery consistency, you can't go wrong with that!
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