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number changes as agronomists introduce newer, more promising varieties and abandon less
desirable ones. The names, however, don't mean very much to either cooks or consumers
because they are not much in use in the retail produce departments. You are likely to find four
types on display:
1
. The russet, that is also called Idaho potato, no matter where it is grown. Two-thirds of all
U.S. potatoes are russets. These are the ideal baking and deep-frying potatoes.
Russets are light brown or russet brown in color with a slightly rough, thick skin, a
long oval shape and shallow eyes. The flesh is creamy white. Even though these are
high-starch frying or baking potatoes, they boil well, too, and do well in salads if you
are careful not to overcook them, or all that high starch makes them fall apart.
. Red potatoes became trendy in the 1980s. They have red-colored smooth skins and are
round or oval in shape with quite a few deep eyes. They are waxy and have a firm
texture. Their low starch content makes them perfect for boiling or sautéing, or in
soups, stews or salads. Because of their thin skin and attractive color, your best
approach is to use them unpeeled, if peels are acceptable in your preparation.
. Round white potatoes have an ivory or creamy-buff rather than white skin, as the name
implies, a thin peel and low starch. These are also waxy and ideal for boiling, but
acceptable fried or baked as well.
2
3
4
.
Long white, California long white and white rose are different names for the same
variety. California and Arizona grow them commercially. This variety has smooth
fawn-colored skin, shallow eyes that are barely visible, a firm texture, low starch
content and creamy-white flesh similar to the round whites.
Russets, white and red potatoes are often available year-round in most part of the country
if there is local demand for them. Each of these three common types have a number of varieties
but you never know what you get since they don’t label varieties. Occasionally you may see the
name of a particularly common type, like round white katahdin or red Pontiac or russet Burbank.
What about new potatoes? This name doesn't refer to a specific variety, but is applied to
any potato that growers pick young (when the plant is still green) and the tubers are immature.
Farmers only harvest mature potatoes when the plant dries and turns yellow. New potatoes have
a wonderful flavor, thin skin and are relatively perishable, therefore higher priced. New potatoes
tend to be small and available only fresh—they don’t go in lengthy storage. Distributors
specially select and package creamers or baby potatoes for uniformly small size and are pricey.
High-end restaurants, clubs and other institutions tend to buy these.
Storage
Freshly harvested potatoes are more perishable than retail producers like. So growers put
most potatoes through a curing process which gives them a chance to develop thicker skins and
to heal bruises and cuts they receive during harvest and transportation. They do this by storing
them for two weeks at 50°to 60°F (10°to 15°C) at high humidity. Then they slowly lower the
temperature to between 45°and 50°F (7°to 10°C), the ideal long-term storage temperature.
Potatoes keep for as long as 9 months at this temperature if the storage space is dark, has good
ventilation and high humidity. Potatoes stored all winter are still in reasonably good condition in
the spring when the new crop is not yet on the market.
play © erdosh 193
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