Find Your Flavor

Find Your Flavor

Yellows

  • Subtly sweet, rich and buttery flavor and a medium sugar content.

  • Marble to large size; round or oblong shape; light tan to golden skin; yellow to golden flesh.

  • Slightly Waxy | Velvety | Moist

  • Calories: 120
    Fiber (g): 2.5
    Fat (g): 0
    Protein (g): 2.5
    Vitamin C: 18
    Potassium: 515

  • Grilled | Roasted | Mashed | Salads

Yellow potatoes have grown exceedingly popular with consumers and chefs thanks to their sumptuous, buttery flavor and creamy texture. Grilling gives them a crispy skin that enhances those qualities while also creating a slightly sweet, caramelized flavor. The creamy texture and golden color of yellow potatoes mean you can use less or no butter for lighter, nutritious dishes, and their naturally smooth texture lends itself well to lighter versions of baked, roasted or mashed potatoes. Simmer yellow potatoes until fully cooked, then drain, chill, and gently smash into flat disks. Brown these in oil or clarified butter and serve as a side or appetizer topped with sour cream and chives or other garnishes.

Reds

  • Subtle and sweet, mild medium sugar content.

  • Small to medium; round or slightly oblong; smooth, thin red skin; white flesh.

  • Waxy | Moist | Smooth | Creamy

  • Calories: 123
    Fiber (g): 2.5
    Fat (g): 0
    Protein (g): 3
    Vitamin C: 17
    Potassium: 752

  • Roasted | Salads | Soups | Stews | Grilled | Steamed

Because of their waxy texture, red potatoes stay firm throughout cooking, whether roasted or stewed. Their thin yet vivid red skin adds appealing color and texture to sides and salads. Reds are frequently used to make tender yet firm potato salad and to add pizazz to soups and stews. They are also delicious mashed or roasted. Round reds are often referred to as “new potatoes,” but the term “new” technically refers to any type of potato that is harvested before reaching maturity. They have thin skins which can, and should, be left on which means no more peeling (yay!).

Russets

  • Mild; earthy; medium sugar content.

  • Medium to large, oblong, or slightly flattened oval, light to medium brown russet-brown, netted skin, white to pale yellow flesh.

  • Floury | Dry | Light | Fluffy | Hearty Skin

  • Calories: 134
    Fiber (g): 3
    Fat (g): 0
    Protein (g): 4
    Vitamin C: 11.5
    Potassium: 759

  • Roasted | Pan Fried | Mashed | French Fries

Russets are ideal for light and fluffy mashed potatoes. They also fry up crisp and golden brown, and they are the potato of choice for baking. The delicate flavor and fluffy texture of baked russets go well with all kinds of toppings, from traditional sour cream and chives to spicy and bold Mediterranean or Latin flavors. Try cutting into planks or wedges to make delicious homemade fries.


Whites

  • Subtly Sweet; Mild; Low Sugar Content

  • Small to medium; round to long shape; white or tan skin; white flesh.

  • Medium Starch | Slightly Creamy | Slightly Dense | Thin | Delicate Skin

  • Calories: 130
    Fiber (g): 3
    Fat (g): 0
    Protein (g): 4
    Vitamin C: 17
    Potassium: 751

  • Mashed | Salads | Steamed | Pan Fried

White potatoes hold their shape well after cooking. Their delicate, thin skins add just the right amount of texture to a velvety mashed potato dish without the need for peeling. Grilling whites brings out a more full-bodied flavor. Try adding potatoes to your salad by tossing cooked white potatoes into your Caesar or a creamy garlic parmesan dressing.