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With so many choices available, there are key characteristics in flavor and texture to look for when selecting. Try roasting them, hasselback-style. Round Potatoes (aka Irish) Use these like you’d use white potatoes—in stews, soups and casseroles. These are the medium to large, light brown skinned potatoes that most people use to make baked potatoes and mashed potatoes. Kestrel. Here are the categories and their best uses in the kitchen: Red Potatoes Red Potatoes have a thinner skin and a subtle, sweet flavor. Russet Potatoes. Potatoes are categorised into 3 basic types – starchy, waxy and all-purpose. They're also larger, heavier, and starchier. They also take up less room and are less prone to potato blight, as they are generally harvested before the disease has taken hold.. Baked Potatoes: Bake the potatoes in a 375 degree F oven, pop them in the microwave, or toss them on the grill.Our comprehensive guide will have you making the best baked potatoes of your life in no time!. Mashed Potatoes: Boil the potatoes in large chunks until they are fork-tender.Mash 'em with an old-fashioned hand masher, or a rice mill. 2. Sweet potatoes/kumera. More than a hundred varieties of potatoes are sold in the US, but they fall into seven major categories for cooking. They can’t be eaten raw, but luckily, there are tons of ways you can prepare them. Let’s start with the most familiar type first. Use leftover mashed potatoes to thicken soups and sauces, or form into patties, dip in beaten egg and breadcrumbs, refrigerate for an hour and fry until crispy. https://www.marthastewart.com/1539281/potato-guide-starchy-waxy-all-purpose Discover the best new potatoes to grow.. Maincrop potatoes take the longest to mature and are harvested from the end of July to September. An essential guide to the most popular types of potatoes. Sweet Potatoes As the name suggests, sweet potatoes are considerably sweeter than other potatoes. These two types are expensive in the shops and taste better when just been harvested, so many people grow these. Starchy Potatoes release a milky, starchy liquid if pricked or cut. Don't overbeat - overbeating can cause starchy, sticky mashed potatoes. Learn the differences and uses to make the right decision for cooking. But there are varieties that fall in the centre, holding both waxy and firm qualities. Because they hold their shape so well, they’re also great in casseroles, soups and stews. Floury potatoes, on the other hand, fluff up when they’re cooked, making them perfect for chips, roast potatoes or baking. These purple-dotted, white fleshed potatoes are a relatively recent variety, first springing up in 1992. White Potatoes. (Nine Digital) Kestrel potatoes. Potatoes are starchy, tuberous vegetables from the nightshade family. 1. Similar looking to Russets, use these guys when the recipe calls for boiling potatoes. 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