A Guide to Potatoes
Blue and Purple
Dark blue to lavender skin with vibrant purple flesh. Color lightens when cooked. Starchy, drier texture. Sweet flavor.
Bake, mash, or use to make
Smooth rose-colored skin with gold-colored flesh. Buttery texture.
Steam, boil, mash, or sauté.
Thin, smooth skin with firm and waxy texture. Low in starch and slightly sweet.
Boil, steam, or sauté for stews, casseroles, and potato salad. Smaller “B” size variety ideal for kabobs, roasts, and au gratins. “C” creamer size great for soups and creamed potato recipes.
Ruby Crescent Fingerling
Thicker skin with yellow flesh. Firm and waxy texture. Earthy flavor.
Roast, bake, steam, or boil. Most flavorful when served hot.
Dark brown skin with white flesh. High in starch and low in moisture. Flaky, fluffy texture.
Bake, mash, roast, or use to make French fries.
Russian Banana Fingerling
Small and slender with elongated shape. Paper-thin skin (no need to peel). Firm, slightly waxy texture. Buttery rich flavor.
Bake, boil, or steam.
Flattened shape with deep eyes. Starchy texture. Slightly sweeter than Yukon Gold.
Best all-purpose potato. Bake, mash, boil, or steam.
Thin skin with yellow flesh. Dense, “creamy” texture and buttery flavor.
Bake, mash, boil, or use to make French fries. The smaller “C” creamer size is ideal for soups and reamed