These Flavor-Packed Potato Recipes Are Seriously Easy to Make (2024)

FAQs

What is the most flavorful potato? ›

Yukon Gold potatoes were created in Canada, as a cross between the North American white potatoes and the yellow-fleshed South American potatoes. When cooked, these potatoes will have a buttery and earthy flavor.

Russet Potatoes

They have a rough flesh that's brown on the outside and white on the inside. The russet is a classic potato variety and is the most popular variety grown in North America. It's also called “Idaho” or “baking” potato, due to its common use in baking.

'Annabelle': Early potato with firm flesh and very early harvest. An elongated, slightly curved, light variety, this waxy potato is ideal for potato salad or as a jacket potato. Its delicate flavour is particularly delicious.

Yellow Potatoes

Their naturally smooth and buttery texture lends itself to baking, roasting and mashing, as well as pan 'frying.

No. 1 potatoes have less defects and are more even shaped in general, so are easier for the kitchen to get use out of the whole potato. Yields could be better. If you put the bags or cartons out on display, like some hamburger fast food or fast casual operations, the No.

Russet Burbank is a potato cultivar with dark brown skin and few eyes that is the most widely grown potato in North America. A russet type, its flesh is white, dry, and mealy, and it is good for baking, mashing, and french fries (chips). It is a common and popular potato.

Belarus is right at the top of the list with each Belarusian consuming around 170 kg of potatoes each year. Countries like Ukraine, Kazakhstan, Russia, and Poland also demonstrate relatively high consumption at 100 kg per person or more.

Possibly the most well-known potato variety, Maris Piper has a pale golden skin, with creamy white flesh. They're famous as the original all rounder potato as their texture lends itself to a range of cooking methods. From frying to boiling and roasting – they're great for chips, wedges, mash and roast potatoes.

What are the best tasting potatoes for roasting? ›

Yukon Golds fall right in the middle of the spectrum.

This is the real beauty of the Yukon Gold, what makes them the best potatoes for roasting. The crisp. The creaminess. The texture.

You absolutely can freeze potatoes, and you should if you have an excess of spuds. But there's one important thing to remember: You should really only freeze cooked or partially cooked potatoes, as raw potatoes contain a lot of water. This water freezes and, when thawed, makes the potatoes mushy and grainy.

All-purpose Potatoes for Most Recipes

They can be baked, mashed, or deep-fried like a starchy potato, but will not produce the same fluffy results. Types of all-purpose potatoes are Norland Red, Red Gold, Yukon Gold, Purple Majesty, Peruvian Blue, All blue, Kennebec, Superior, and Katahdin.

In general small or cubed potatoes will take about 10 to 15 minutes to boil, while larger, whole potatoes will take between 20 to 25 minutes. To check potatoes for doneness, insert a knife into one.

Red potatoes are an excellent source of flavonoid antioxidants like quercetin, kaempferol-rutinose, catechin, and rutin. Red potatoes contain twice the amount of flavonoids as compared to white potatoes. 6They're also a rich source of several nutrients, including vitamin C and potassium.

The Origin of Taste

So why are Idaho® potatoes so much better than the rest? Idaho's growing season of warm days and cool nights, combined with plenty of mountain-fed irrigation and rich volcanic soil, produce the unique texture, taste, and dependable performance that keep customers asking for more.

Mealy potatoes have a thick skin and low moisture content. Mealy potatoes are drier and have a more concentrated potato flavor because of that. The drier russet potato bakes into a fluffy light texture compared to a waxy potato with its higher level of moisture which ends with dense result when baked.

Round White AKA Chef Potatoes

B is the most common in foodservice. B and C are usually served whole; these are more expensive per pound than A's, but the serving cost per plate is less.