[Vegetables] [Sweet Potatoes and Yams] [Potato Varieties]

Potatoes - many varietiesThe versatile potato comes in many colors.

Pennsylvania Dutch Recipes with Potatoes

Scalloped Potatoes

Tony Cenicola for The New York Times
Potato Tart in a Crepe Pan

Preheat oven to 325

potatoes peeled and sliced thin 1/8-1/4”
sliced ham
onion thinly sliced (optional)
Swiss cheese sliced (optional)
salt and pepper

Layer potatoes, ham, and onion/cheese in a glass baking pan.
Cover with milk.
Dot with butter and sprinkle with salt and pepper.
Cover loosely with tin foil and bake in a medium (325°-350°) oven for approximately an hour.
Source: Recettes by Lee


Potatoes  so  many varietiesPotato Varieties

[Vegetables] [Sweet Potatoes and Yams] [Reference]

Potatoes come in many colors and varieties, but potatoes fall into three basic categories:starchy, waxy, and those in-between which are referred to as all-purpose. Cooking methods are different for each type.


Types of Potatoes and How to Cook Them



(starchy) This is the potato most people have fixed in their minds as the classic potato. They are ideal baking potatoes and are also good fried and mashed.

Jewel Yam
(starchy) Actually a sweet potato, not a true jam, this is the most commonly found market sweet potato. Great baked or roasted.

Japanese Sweet Potato
(starchy) This variety has a pink to purple skin with white flesh. Its flavor is sweet and nutty. They can be grilled, steamed or baked.

Hannah Sweet Potato
(starchy) Very much like a Jewel potato, but with lighter skin and flesh.




Rose Finn Apple
(waxy) This is an heirloom fingerling with a pink, often knobby skin with golden buttery yellow flesh. It has an earthy flavor and is great boiled, grilled, sauteed, deep fried, and served in salads.

Russian Banana
(waxy) This potato has a pale yellow skin with rich yellow flesh and a firm texture. It is good grilled, sautéed, fried, roasted whole or steamed for potato salads.
Red Thumb
(waxy) Fingerling with a bright red skin and pink flesh. Best boiled or roasted. A favorite among chefs.
French Fingerling
(waxy) Pink skins and yellow flesh. This heirloom fingerling has smooth skin and yellow flesh. There is usually a little pinkish ring right under the skin. It is a great potato for roasting.
Red Gold
(all-purpose) These are medium sized tan and red skinned potatoes with golden flesh. The texture is smooth and moist and the flavor is sweet and nutty. They are best baked, boiled, roasted or mashed gently.

(waxy) These are little fingerling-shaped potatoes with a silky texture and a nutty flavor. Best roasted or boiled whole. They were discovered in the Swiss Alps by French Farmer named Jean Pierre Clot.

Austrian Crescent
(waxy) This is an heirloom variety with yellowish, tan smooth skin and very light yellow flesh. It is best in potato salads, but also great boiled, steamed and roasted.

All Purpose


Norland Red
(all-purpose) Red skin and moist, creamy white flesh that holds up well when cooked. The farmer suggested serving them boiled, sliced and topped with butter and herbs. Can be boiled for potato salads as well as roasted, mashed, baked. Great boiled for potato salad, or whizzed into a soup.


Yukon Gold
(all-purpose) Golden inside, rough brown skin. Great mashed, boiled for salads, fried... you name it.
(all-purpose) This is a large potato with tan skin and white flesh. Baked, mashed, fried, or shredded into potato pancakes. It holds together well in boiling water as well.
All Blue
(all-purpose) This potato is truly blue both inside and out. It has a dry texture, but holds its shape well, so it's best baked and drizzled with butter or olive oil, or boiled/steamed for a potato salad. Steaming and baking will ensure it keeps its color best.
Purple Majesty
(all-purpose) Oblong potatoes with very dark purple skin and purple moist, firm flesh. It keeps its color when cooked and is high in antioxidants. They are best roasted, baked, in soups and mixed into potato salads.


Sources: Image of 16 sweet potato varieties from The Kitchen http://www.thekitchn.com/thekitchn/ingredients-vegetables/sixteen-kinds-of-potatoes-064061 accessed December 1, 2011

April 8, 2012