Traditional Potatoes

Potatoes come in all shapes, sizes, colors and flavors, and each type can have a subtle or pronounced taste and texture. Real experts—like our farmers—can even see and taste the difference between two different varieties of russet potatoes.

These special characteristics and flavors make different types of potatoes better for certain dishes or styles of preparation.

Read more to learn about the different types of potatoes we grow with pride on our farms.

  • Russets

    The most widely used variety in the U.S., russets are the classic baking potato and exactly what you picture nestled up to a delicious steak. They’re also perfect for French fries and make really delicious chips, too.

    Elongated, with a brown skin and white flesh, russet-type potatoes have a low moisture and high starch content. So when they’re cooked, they have a dry, fluffy texture and, if baked, a tasty, crispy skin. They go well with all kinds of flavor profiles and are great at soaking up butter and cream. Mmmmmm. Goooooooood.

  • Reds

    Red potatoes, sometimes called red round or bliss potatoes, have a very thin skin that doesn’t ever need peeling. Their beautiful color helps them look great on a plate.

    Red potatoes are lower in starch and usually have a dense, waxy and white flesh with a firm, smooth and moist texture. Because they hold their shape well, they’re great for potato salad, or dishes that call for roasted, boiled or steamed potatoes.

  • Yellows

    Yellow potatoes are wildly famous in Europe and growing in popularity in the U.S., too. Slightly flat and oval in shape, they have a thin, light-gold skin and light yellow flesh.

    With a golden skin and golden flesh, yellow potatoes have a dense, creamy texture and buttery flavor; perfect for mashing, roasting in chucking and using in salads. Grilling these guys is a special treat—you’ll bring out a slightly sweet, caramelized flavor that goes well with anything.

  • Fingerlings

    Long, lumpy and slender, fingerlings have the shape of a fat finger. There are lots of varieties that fit into this type: French Fingerlings, Ruby Crescents, Russian Bananas and more. With a range of skin and flesh colors, they look great on a plate.

    Most fingerlings have yellow flesh and a rich, buttery-waxy texture. They’re great for baking, roasting, grilling and steaming, but pan-frying really brings out their fantastic flavor. Because of their smaller size, they cook relatively quickly whole, making them a perfect choice for a weeknight meal.

  • Purples/Blues

    The newest potatoes to make their way to the supermarket, these guys have deep purple skin and flesh that ranges in color from purple to almost white. Their beautiful hue and amazing taste make tossed salads a favorite use.

    Their flesh is moist, firm and retains its shape well. Some people taste an earthier, deeper flavor than a “traditional” potato may have. See if you do.

  • Whites

    These are all-purpose potatoes, good for almost any dish except maybe French fries.

    They have a medium starch content, smooth, light-tan skin and white flesh. Their creamy texture, subtly sweet flavor and stellar ability to hold their shape make them very versatile. Try them with the skins on for a modern take on mashed potatoes, grilling them to coax out their incredible flavor, or adding them into soups or stews.

  • Sweet Potatoes

    Native to South America but always on the table at holiday time, sweet potatoes are an oblong, pointed-ended tuber from the morning glory family. Here in the U.S., we use the terms “yam” and “sweet potatoes” interchangeable.

    With a vivid orange color and soft moist texture, they have an excellent, subtly sweet flavor when cooked. They are great mashed, roasted and baked.