Let's talk about the incredible diversity of potatoes and how to make the most of their unique qualities! Potatoes are like a chameleon in the kitchen, adapting to any dish with their versatile personalities. From the fluffy Russets to the vibrant sweet potatoes, each variety brings something special to the table.
Chef Devin Sanson, an expert in the kitchen, emphasizes the importance of understanding potato starch levels. He believes that choosing the right potato is the secret to a delicious and successful dish. Potatoes can be categorized into three main types: fluffy, waxy, or a combination of both, depending on their moisture and starch content.
Fluffy potatoes, like Russets, are perfect for dry heat cooking, resulting in a light and airy texture. However, they can turn mushy when boiled or steamed. On the other hand, waxy potatoes, such as the Yukon Golds, are low in starch and high in moisture, allowing them to retain their shape and stay moist during cooking.
The versatility of potatoes is what makes them so beloved by chefs and home cooks alike. They can be transformed into simple, comforting dishes or elevated to elegant, refined plates. We asked Chef Sanson, along with recipe developers Grace Vallo and Michelle Morey, to share their favorite potato types and the best ways to showcase their unique characteristics.
But here's where it gets controversial... When it comes to baked potatoes and fries, our experts unanimously agree that Russets are the top choice. Grace Vallo claims, "Russets are king for baking because they're starchy and fluffy." Chef Sanson explains that the high starch content in Russets creates a beautiful golden crunch on the outside while maintaining a light and fluffy interior.
Russets are also ideal for twice-baked potatoes, gnocchi, and shepherd's pie. Their thick skin and earthy flavor add depth to these dishes. In soups, their starch helps thicken the broth, and in gratins, it binds the layers together. Russets can also be transformed into crispy tater tots, hash browns, potato pancakes, and potato skins.
And this is the part most people miss... While Russets are excellent for many dishes, they're not the best choice for potato salad. Our experts warn that Russets can crumble and turn into a mushy situation when used in salads. Red potatoes, on the other hand, are the perfect choice for potato salad due to their thin skin, low starch content, and ability to retain their shape when cooked.
So, what about the other potato varieties? Yukon Golds are an all-purpose potato, with a medium starch content that makes them versatile and easy to work with. They yield a tender and smooth consistency, with a denser and creamier center compared to Russets. Chef Sanson considers them the "all-purpose flour" of the potato world, perfect for silky purees and hearty soups.
White potatoes, part of the waxy potato clan, are great for crockpot recipes and dishes with extended cooking times. They have a high moisture content, which prevents them from becoming crispy or brown like Russets. However, their moisture content makes them ideal for maintaining their shape during long cooking processes.
Blue and purple potatoes add a pop of color and nutrients to any dish. With their brilliant blue hues and picturesque purples, they are a natural and healthy alternative to artificial dyes. These potatoes are packed with anthocyanin antioxidants, giving them their characteristic pigments and making them one of the most nutritious potato varieties.
Baby potatoes, or new potatoes, are picked before reaching full maturity, resulting in a delicate and perishable treat. They hold their shape well when cooked due to their undeveloped starch content. Grace Vallo recommends using them in salads and roasting dishes, as they stay firm and add a cute and flavorful element.
Fingerling potatoes are long, slender, and stubbly, with a unique appearance and memorable taste. When cooked perfectly, their skin breaks with a satisfying snap, revealing a creamy and nutty interior. Grace Vallo uses them for their visual appeal and flavor, often roasting or serving them as simple sides.
Sweet potatoes are a colorful and flavorful addition to any recipe. They should not be confused with yams, and offer a range of varieties, each with its own unique characteristics. Beauregards are buttery, sweet, and nutty, making them versatile for mashing, baking, roasting, and soups. Jewels have a higher water content, ideal for purees, muffins, and pies. Red Garnets add an earthy twist to potato salads, while the white-fleshed Hannah holds its shape, making it perfect for French fries. Okinawas, also known as Hawaiian or purple sweet potatoes, have a unique floral and honey flavor, with a crumbly or smooth interior depending on the cooking method.
But what about the potatoes we don't often hear about? There are thousands of potato varieties grown worldwide, but some are so rare or expensive that you might never get the chance to taste them. Le Bonnottes de Noirmoutier, for example, are an extremely rare type of potato that grows only on the French island of Noirmoutier. With a distinctive sweet and salty flavor, these potatoes sell for a whopping $400 to $500 per kilogram.
Another rare potato is the Four Corners Potato, which has been growing in North America for 11,000 years. These spuds are incredibly hardy and disease-resistant, with nutrient-rich skins packed with protein, calcium, and iron.
Now, let's address the elephant in the room... Which potato makes the best mashed potatoes? Well, it seems that the best potato for mash is a matter of personal preference. Michelle Morey usually opts for Yukon Golds or red potatoes, as they mash up creamier and hold up well to butter and cream. However, she acknowledges that some prefer their mashed potatoes fluffy and lumpy, in which case peeled Russets work beautifully.
And finally, the most important question of all... Which potato makes the best French fries? Americans love their fries, and it seems the answer depends on your personal preference for texture. Russet potatoes are great for fries due to their high starch content, which creates a fluffy interior with a crispy exterior. Yukon Golds can also work, but they might be a bit limp due to their lower starch content. Waxy potatoes, like red or new potatoes, are not ideal for fries as they won't give you that classic crispy-fluffy texture combination.
In some culinary circles, Kennebec potatoes are considered the best for French fries. They have a good balance of starch and texture, resulting in an ideal crispy-on-the-outside, fluffy-on-the-inside fry. Many professional fryers claim that Kennebecs produce more flavorful and less greasy fries due to their high starch and low moisture structure.
So, there you have it! A comprehensive guide to the wonderful world of potatoes and their best uses. Now, it's time to get cooking and experiment with these versatile tubers!
