Which Potatoes Are Good For What?

The waxy and all – purpose potatoes are presented here. Almost all of them are usable for a potato pie. There are a few different potato pies but we like this southern sweet potato pie recipe best. To make it just use the given recipe. This article is all about sorts of potatoes and what they are good for.

Rose Finn Apple (waxy) This is an heirloom fingerling with a pink skin with golden buttery yellow flesh. It is great served in salads.

Russian Banana (waxy) This potato has a pale yellow skin. It is good grilled or roasted whole.

Red Thumb (waxy) Fingerling with a bright red skin and pink flesh. Best boiled or roasted.

French Fingerling (waxy) It is a great potato for roasting.

LaRette (waxy) Best roasted or boiled whole. They were discovered in the Swiss Alps by the French farmer Jean Pierre Clot.

Austrian Crescent (waxy) It is best in potato salads, but also great boiled, steamed and roasted.

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. A favorite among chefs.

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.

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.

Kennebec (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.