Russets
(Idaho or Idaho Bakers)
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Long, slightly rounded ends. Thick, rough skin. Very low moisture; fluffy interior when cooked.
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Baking, mashing, frying
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Eastern Round Whites
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Medium-sized, dark thick skins. Higher moisture content than russets.
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Baking, mashing, roasting, boiling, scalloped.
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Yukon Gold
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Medium-sized, light brown skin, yellowish flesh. Moisture content is higher than Eastern Round Whites.
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Scalloped, stews, potato salads.
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California Long Whites
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Long, slightly rounded ends. Smooth, very light brown skin. High moisture content, flesh has a somewhat waxy texture.
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Boiled, scalloped, potato salads.
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Red Bliss
(round reds)
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Small, smooth red skin, high moisture content, waxy flesh.
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Best for potato salads; boiled, stews.
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