Potatoes (Cooking)

[Lefty7887]

I found the following at Cook's Thesaurus: Potatoes do you guys agree with this?

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

 

[Andy M.]

I'm not familiar with all the varieties but those I recognize sound right.

 

[BreezyCooking]

The only thing I'd disagree with is that Yukon Gold is considered a waxy potato, & via personal experience, it works fabulously in salads/gratins, etc. Also in pan-frying. And also in roasting.

This seems more like a personal preference accounting than anything else.

 

[GhettoRacingKid]

Im also going to go with that red bliss potatoes doe well in mashing.

I do make my mash with yukon gold, russert and red bliss

 

[homecook]

I use red-skinned potatoes for everything, from frying, mashing, gratins, salads, soup, potato pancakes, etc. I only buy russet if I'm baking them but I have been known to bake the reds also.

Barb