Idaho or Russet potatoes are starchy with low moisture content, making for fluffy, picture-perfect baked potatoes or french fries. Russets won't hold their shape after cooking (avoid using them for potato salads or gratins), but they mash up very nicely with a little butter and heavy cream. The Russet's firm, brown peel makes for crisp stuffed 'tater skins too!
(x2) Idaho or Russet potatoes are starchy with low moisture content, making for fluffy, picture-perfect baked potatoes or french fries. Russets won't hold their shape after cooking (avoid using them for potato salads or gratins), but they mash up very nicely with a little butter and heavy cream. The Russet's firm, brown peel makes for crisp stuffed 'tater skins too!
The red potato is our favorite for pan-roasting with meats. Reds cook up crisp on the outside, fluffy on the inside. They are also super for boiling. Use them in potato salads and gratins, because they stay firm when cooked. Try them shredded for potato pancakes. You can substitute red potatoes for white in any recipe that calls for waxy potatoes.
Nutty and creamy, these white roots have a texture that's drier and less sweet than the deeply orange vegetable you may also know as a yam or sweet potato. Along with greens and black-eyed peas, "baked sweets" are an essential element of a southern ham dinner.
Sweet, moist and and copper-colored, garnet yams are a wonderful baking tuber — their understated sweetness shine in pies, breads and muffins. You can also top with butter, salt and pepper and pop 'em in a hot oven. Or peel, boil or steam and purée to make a rich, thick soup.
