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Synonyms: spuds
World’s most popular vegetable, potatoes can be boiled, baked, fried, microwaved, steamed, or roasted, with or without their peels. They’re often paired with butter, sour cream, or oil, but left to themselves they’re quite low in calories and loaded with nutrients.
Store them in a cool, dark, dry, well-ventilated place. Don’t refrigerate them–doing so converts some of the potato’s starch to sugar. And don’t expose them to direct sunlight, which turns them green and makes them bitter. Scrape away any sprouts or green spots, since they might contain a mildly toxic compound called solanine.
Equivalents: 1 lb = 4 cups diced = 1 3/4 cups mashed
Substitutes: sweet potato (browns faster) OR parnip (especially in stews) OR cassava OR dasheen OR malanga OR yuca OR jicama (for mashing or baking) OR lotus root (in stews) OR Jerusalem artichoke OR rutabaga (for mashing or stews) OR cauliflower (for mashing)
Varieties: Potatoes with a high starch content, like russets, bake well and yield light and fluffy mashed potatoes. Those with a low starch content, like red-skinned potatoes, hold their shape after cooking, and are great for making potato salads and scalloped potatoes. Medium starch potatoes are called all-purpose potatoes, and they’ll work in most potato dishes.
Best for baking: russet potato
Best for potato salads, gratins, and scalloped potatoes: Yellow Finn potato, new potato, red-skinned potato, white round potato, and purple potato
Best for mashing: russet potato, Yukon gold potato, Caribe potato, and purple potato
Best for soups and chowders: Yukon gold potato, Yellow Finn potato, red-skinned potato, white round potato, and purple potato
Best for pan-frying: red-skinned potatoes, white round potatoes, new potatoes, and fingerling potatoes
Best for French fries: russet potato, purple potato, Bintje potato
Best for purees: fingerling potatoes
Best for roasting: new potatoes, Bintje potatoes
Best for steaming: new potatoes, Yukon gold potatoes
Best for potato pancakes: russet potato, Yukon Gold potato
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Bintje potato Notes: This is a creamy, yellow-fleshed potato that’s especially good for roasting and making fries. Pronunciation: BEN-jee Substitutes: Yukon Gold OR Yellow Finn
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fingerling potato = finger potato Notes: There are many varieties of these small, finger-shaped potatoes, but they all tend to be low in starch, and great for roasting or making potato salads. Substitutes: new potatoes
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huckleberry potato
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long white potato Notes: These oblong potatoes have a medium starch content, and are valued for their versatility. They’re good to keep in the pantry as an all-purpose potato.
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new potatoes = creamers = baby potatoes = chats = potato nuggets = earlies Notes: The term “new potatoes” is sometimes used to describe all small waxy potatoes, but technically it refers just to immature potatoes harvested in the spring and early summer. You can tell if a potato is truly new by its skin; immature potatoes have flimsy, parchment-like skins that you can peel off with your fingers. New potatoes are prized for their high moisture content and creamy texture, and because they can be cooked whole. They’re especially good steamed or roasted. They’re more perishable than other potatoes, so use them within a few days after buying them. Substitutes: Larger boiling potatoes, cut into smaller cubes
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purple potato = purple Peruvian potato = blue potato = black potato Notes: These purple-fleshed potatoes have a medium starch content, so they’re good all-purpose potatoes. They lend an interesting color to mashed potatoes or potato salads, but they’re not as flavorful as other varieties. They tend to get mushy if they’re over-cooked. Substitutes: Yukon Gold OR Yellow Finn
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