The Ultimate Guide to Different Types of Potatoes
Did you know there are over 200 varieties in the United States of potatoes? This versatile root vegetable has more culinary and nutritional uses than we realize.
Russet potato nutrition is probably the most widely-used type of potato. There are many varieties available in russet potatoes. They are naturally free of sodium and cholesterol, high in vitamin B, and have more potassium per medium than a banana.
Russets can be used to bake and fry. This gives the potato a crispy exterior while keeping it light and fluffy in the interior. This potato is greatly baked or sliced into homemade French fries. They have a tender, golden-brown exterior and a soft, pale yellow- or white inside.
The distinctive dark-hued flesh of purple potatoes is not only striking, but also rich in nutrients. The nutrition of purple potatoes is well worth mentioning. They have all the same nutrients as russets potatoes (fiber, potassium, and vitamins), but their antioxidants are what really sets them apart. Anthocyanins are responsible for their bright purple color. These is the same antioxidants that can be found in grapes or red wine. This provides purple potatoes with fourfold the antioxidants as russet potatoes, making them a great option for adding color to any meal.
The smooth texture of yellow potatoes has attracted special attention from chefs as well as consumers, thanks to their buttery taste and soft texture. Yellow potatoes are, like most varieties of potatoes, a great source of energy-boosting carbohydrates as well as vitamin C and potassium. They also contain vitamin B6, and thiamin and good sources of dietary fiber.
Yellow potatoes have yellow flesh and light brown skin, just like their name. They are moist and velvety, with a slightly sweet buttery flavor. You can make lighter dishes with fewer butter thanks to their richer, more delicious flavor.
These potatoes get their name from their red skin. However, this variety’s nutrition profile is different. The skin is thin and delicate so it doesn’t alter the flavor or texture as much as other varieties. The skin contains most of the potato fiber. Red potatoes are lower in calories and carbohydrates than russet potatoes, but higher in vitamin K (and niacin) than other varieties.
Red potatoes have smooth, thin, and red skin. The inside of the potato is white. They have a delicate, subtle flavor and firm texture. These make them great for potato salads and soups. They also can be mashed or roasted. Chieftain Red Potatoes, Norland Red Potatoes, and Ruby are just a few of the most well-known varieties.
White potatoes can be seen as less nutritious than vegetables. White potatoes are a satisfying, nutritious food that can be used in a variety many ways. White potatoes are slightly more nutritious than sweet potatoes and contain slightly more potassium, magnesium, and protein.
White potatoes have a light golden, delicate skin and a bright white inside. They will hold their shape even when cooked. White potatoes can be mashed with their skins on because their skin is thin and delicate. This will not adversely affect their flavor or texture.