Potato Glossary

Potato Types

Potato Glossary: Potato Varieties & Dishes ~ A & B

ALL PURPOSE POTATOES
Potatoes that can be used for any purpose. See listing directly above.

BABY DUTCH YELLOW POTATOES
These potatoes are round with distinctive yellowish-white skins. They have a light, subtle flavor and a creamy texture and can be cooked in almost any way. “Baby” refers to the small size. To preserve the nutrients, simply scrub the delicate skins gently in plain water and leave them on. A trademarked variety, Baby Dutch Yellow® potatoes are also known as DYP’s.

Baby Yellow Dutch potatoes. Photo courtesy Melissas.com.

BAECKOFFE
A French meat stew dish from the Alsace region of France. Its name translates to “baker’s oven” in German. Baeckeoffe consists of sliced potatoes, beef, lamb, leeks,onions and pork, marinated overnight in wine. The dish usually seasoned with garlic,marjoram, parsley and thyme. The dish is said to have been prepared by women on Saturday evenings before church, and left with the baker until they would pick it up on Sunday afternoon.

BAKED POTATO
A baked potatoes is roasted whole in the oven, with its skin intact. It is best with an Idaho or Russet potato. It emerges fluffy on the inside with crispy, flavorful skin on the outside. (Baking potatoes in aluminum foil to speed the cooking results in the skin being steamed and not crisp.) Baked potatoes are commonly topped with bacon bits, butter, chives, grated cheese and sourcream. Substituting nonfat Greek yogurt for the sour cream significantly cuts down on fat and calories. In the U.K., baked potatoes are known as jacket potatoes, since they keep their jacket (skin) on.

Baked potato. Photo © Idaho Potato Commission.

BANGERS AND MASH
Bangers and mash, a favorite U.K. comfort food, consists of mashed potatoes (mash) with sausages (bangers) and gravy. See photo.

BATATA HARRA
Batata harra translates to “spicy potatoes” and is a Lebanese and Syrian vegetable dish. Ingredients include potatoes, peppers, cilantro, chili, garlic, cumin seeds and curry leaves.

Bangers and mash. Photo by Kelly Cline | IST.

BLUE POTATO
See purple potato.

BUTTER POTATO
A potato with flesh so buttery that no extra butter is needed. See German Butterball Potato.

Continue To Page 5: Potato Types C To J

Go To The Article Index Above

Types Of Potato C To J

CHEESE FRIES
A popular snack dish in the U.S., cheese fries are French fries, drizzled with cheese (in restaurants, Velveeta is often used). Added toppings include bacon bits, chili and sour cream.

CHIP or POTATO CHIP
Chips are very thin slices of potato, usually deep-fried. They can also be baked. Per the history of potato chips, they originated at a resort in Saratoga Springs, New York, where a patron repeatedly complained that his potatoes weren’t crisp enough. The frustrated chef sliced the potatoes paper-thin and fried them to a crisp. They turned out to be a huge hit, and potato chips became America’s favorite snack food. Here’s a recipe to your own homemade potato chips.

CRISP
The British word for chips. In the U.K., “chips” refers to fried potatoes (as in fish and chips, which is fried fish with French fries).

CROQUETTE
Croquettes are patties or cylinders of mashed potatoes, rolled in breadcrumbs and deep-fried. They can take other shapes as well: Tater Tots are a miniature form of croquette. Meat and vegetables can be added to the mashed potatoes. The concept originated in France, and the name comes from the French word croquer, “to crunch.” There are meat, fish and veggie croquettes in addition to potato croquettes.

EARLY POTATO
A variety that matures in the fall. Late-maturing potatoes mature in the spring.

Potato croquettes. Photo by Deramaen Rama | Wikimedia.

FINGERLING POTATO
Fingerlings are small (2-4 inches in length), narrow and elongated like a finger. They are known for their smooth creaminess and delectable flavor. Fingerlings are low in starch and grow in a variety of colors, including red (Rose Fin Apple potato), purple-pink (French fingerling potato, with an interior ring of pink on the inside) and yellow (Russian Banana potato and Princess Laratte—see photo of varieties at top of page). Fingerling potatoes have a rich and nutty flavor and are ideal for roasting, boiling or steaming. They look charming on the plate and can be served halved with dipping sauce or sour cream dip as a fun appetizer. Fingerlings hold their shape well when cooked, and are also ideal for purées. Because of their unique shape and size, Fingerlings cook more quickly than traditional potatoes—typically less than 25 minutes.

French Fingerling potatoes. Photo © Idaho Potato Commission.

FLOURY POTATO
Floury/starchy potatoes, such as russets, are lower in moisture (drier) and high in starch. Due to their low sugar content they tend to fall apart when boiled. Floury potatoes do not hold their shape well after cooking—think of the crumbly texture of a baked potato. That’s why floury/starchy potatoes are easier to mash. Also use them for deep-frying (French fries, potato pancakes). Examples include Idaho, russet and russet Burbank, as well as other varieties of russet potato).

Russets are the classic floury potato. Photo © Idaho Potato Commission.

GNOCCHI
Pronounced NYO-kee, these are potato dumplings served with a sauce. While made with potato instead of wheat flour, gnocchi are still considered pasta. The word “pasta” means paste, and gnocchi are made from a paste of potatoes. Here’s a gnocchi recipe.

GERMAN BUTTERBALL POTATO
These russet potatoes are round and golden in color—hence both “butter” and “ball.” The flesh is also buttery and a golden yellow, with a tender, flaky texture. These all-purpose potatoes are a versatile favorite for baking, frying and steaming. The German Butterball is an heirloom variety known as a “butterless” potato because the flavor is so buttery, you don’t need butter. The variety was introduced by David Ronniger of Moyie Springs, Idaho in 1988. It’s no relation to the Butterball family of poultry products.

German Butterball potatoes. Photo courtesy Gurneys.com.

GOLDRUSH POTATO
An early to mid-season russet potato, Goldrush potatoes have smooth russet-colored skins and very bright white flesh with a fine flavor. Oblong to long in shape, the variety debuted in 1992 in North Dakota, bred for high yields and to avoid several growing problems including drought. This versatile spud is good baked, boiled or fried. It has a lavender flower, which makes the potato field even prettier.

HACHI PARMENTIER
The French version of shepherd’s pie, made with a white wine sauce instead of brown gravy.

Goldrush potatoes. Photo courtesy Gurneys.com.

HASH BROWN or HASHBROWN
POTATO
Hash browns are shredded or grated and pan-fried potatoes, often seasoned withonion. They are a popular breakfast food in North America, often served along with eggs and sausage or bacon. They’re also a favorite with steak. The more elegant Swiss version, served with a fine dinner, is calledrosti (see photo). A shredded or grated potato mixture with an egg binder becomes a potato pancake, or latke.

Hash brown or potatoes. Photo courtesy Mortons The Steakhouse, which makes terrific hash browns.

IDAHO POTATO
A russet potato grown in Iowa. Russets are extensively planted in Idaho and supply about 25% of the nation’s potato supply. The Idaho Potato Commission has worked hard to develop a consumer preference for potatoes from Idaho. See Russet Burbankpotato.

JACKET
The skin of the potato.

JACKET POTATO
A baked potato, so-called because its jacket (skin) is left on while baking. Seebaked potato.

The classic Idaho potato. Photo © Idaho Potato Commission.

KENNEBEC POTATO
A late maturing (spring) white potato with good potato flavor, this variety is excellent one for fries and chips, baked and boiled potatoes, mashed potatoes and hash browns. The skin is thin so it peels quickly, and has a better texture than many floury potatoes. It grows in regular oval shapes and has shallow eyes, so is more attractive than some floury potatoes. Farmers like it too, since it’s high yield and blight-resistant.

Kennebec potatoes. Photo courtesy Gurneys.org.

KERR’S PINK POTATO
Round, with light pink skin, red eyes and creamy white flesh, Kerr’s pink potatoes were developed in Scotland in 1907. They were introduced to Ireland in 1917. They are all-purpose potatoes: great for boiling, baking, roasting, and have lots of flavor. Kerr’s are known as Irish potatoes, because they account for 25% of Irish potato cultivation.

LATE-MATURING POTATO

A variety that matures in the spring.

Kerr’s Pink Potatoes. Photo courtesy SeedSavers.org.

LARATTE or PRINCESS LARATTE
POTATO
Laratte potatoes area type of fingerling potato, small and creamy with golden flesh. They were introduced to America from France, and were traditionally used by Frenchrestaurants.

LATKE or POTATO PANCAKE
Latkes are Jewish potato pancakes, made from grated potato, flour and egg and pan-fried in butter or oil. They are traditionally eaten on Hanukkah, and are typically served with a side of applesauce or sour cream. Recipe for potato latkes.

LONG WHITE POTATO
Long White potatoes are oval-shaped, with a medium amount of starch. They are round with a creamy texture. An all-purpose potato, their shape holds well when cooked, making them an excellent choice for potato salad.

Potato latkes. Photo by Kelly Cline | IST.

MASHED POTATO
Mashed potatoes are made by peeling and boiling potatoes—usually the floury variety, Idaho or Russet—and adding butter, milk orcream for smoothness. Some people leave the skin on to retain the most nutrition. In the U.S., fancy mashed potatoes are often seasoned with herbs such as basil, garlic, rosemary, truffle and wasabi—infused oilcan be used to add the flavor. Mashed potatoes are eaten around the world, and are a popular comfort food. They can also be used in cooking other dishes, such as potato croquettes or gnocchi. The best kind of potato for mashing depends on your preference; some people prefer themsmooth and creamy, while others prefer them lumpy, with more texture.

Mashed potatoes. Photo © Idaho Potato Commission.

These have more starch and lower moisture, and have a mealy texture, which results in fluffy mashed potatoes. There are also instant mashed potatoes, but they don’t hold a candle to the real thing.

NEW POTATO
New potatoes are immature potatoes harvested in the spring and early summer. Their skin is thinner and more delicate than mature potatoes, and they are very easy to peel. These are creamy, low in starch and high in moisture and low in starch (they haven’t had the time to convert their sugar into starch). New potatoes have a shorter shelf life than mature potatoes and must be used up quickly. “True news” potatoes, available at farmer’s markets, are freshly dug immature potatoes with uncured skins.

Potato Types: O To Z

OKINAWA or OKINAWAN SWEET POTATO

A purple-fleshed sweet potato used extensively in Hawaiian cuisine. The outside is tan in color, similar to a russet potato; but the flesh is a bright magenta color. They can be cooked like any sweet potato: baked, boiled, candied, mashed, roasted, scalloped or steamed. Look for them in Asian markets. The Okinawa sweet potato is not related to the purple yam, ube, which is popular in Filipino cuisine and creates dishes of intense purple color.

Okinawa sweet potatoes. Photo courtesy Melissas.com.

It is a member of the sweet potato family: order Solanales, family Convolvulaceae, genus Ipomoea, species, I. batatas. Its subspecies is Ipomoea batatas cv. Ayamurasaki. The white potato is of the same order, but diverges from the sweet potato at that level. The taxonomy of the white potato is: order Solanales, familySolanaceae, genus Solanum, species: S. tuberosum.

POTATO

The potato is a starchy, tuberous crop from the perennial plant Solanum tuberosum, a member of the nightshade family, Solanaceae. The genus Solanum also includes the tomato, among other plants. Potatoes grew wild in the Peruvian Andes, were introduced outside the Andes region 400 ago, and used as hog feed by Europeans for fear they were poisonous like some other members of the Nightshade family. Thanks to the efforts of a French medical officer*, they have become an integral part of much of the world’s cuisine: Potatoes are the world’s fourth-largest food crop, following rice, wheat and maize (corn).

*Convinced that potatoes caused leprosy, the French Parliament banned cultivation of potatoes in 1748. Potatoes as human food had one champion, a French army medical officer named Antoine-Augustine Parmentier. While a prisoner of war, he was forced to eat potatoes and found the “poison” theory simply wasn’t true. In 1772, the Paris Faculty of Medicine finally proclaimed that potatoes were edible for humans, though it took a famine in 1785 for the French to start eating them in earnest.

POTATO PANCAKE

See latke.

POTATO SALAD

A popular dish throughout the world,potato salad is a side dish that can be served hot, chilled and at room temperature. Chilled, it is a favorite summer picnic and barbecue dish. Potato salad can be dressed with oil and vinegar, mustard vinaigrette, mayonnaise and combinations of these. It is typically made with boiled potatoes. Additional ingredients can range from apples, bacon, celery, hard-cooked eggs, onions or scallions, even cheese. For potato salad, it is best to choose waxy potatoes low in starch to hold the shape: new potatoes, red-skinned potatoes or white-round potatoes. Here’s a recipe for Mediterranean Potato Salad.

This beautiful potato salad is simple yet sensational: purple and yellow potatoes in a whole-grain mustard vinaigrette with chopped chives. © Svetlana Kolpakova | Dreamstime.

PLE POTATO or PURPLE
PERUVIAN POTATO
Blue or purple potatoes originated in Peru, where the Incas cultivated many varieties of potato (see the history of potatoes). The color can become lavender when cooking. The starch level is medium, so purple Peruvians are an all-purpose potato. They are moist and earthy-tasting, sometimes with a nutty flavor; and the color is very dramatic. Purple potatoes are not only prettier, they have higher levels of polyphenol antioxidants to protect body cells against free radical damage (see this article from NBC News). They can help lower blood pressure, without causing weight gain: guilt-free potatoes! Try theserecipes for Peruvian Potatoes With Feta Sauce and Purple Potato & Beet Salad. Also see Okinawa sweet potato.

Poutine. Photo courtesy Wandering Chopsticks.

POUTINE

Poutine is a popular Canadian potato dish, French fries with cheese curd and gravy. It’s the north-of-the-border version ofcheese fries with ketchup.

Poutine. Photo by Jonathunder | Wikimedia.

RED POTATO or RED JACKET POTATO

This group of potatoes, commonly found in supermarkets, have red skin (the “jacket”) and smooth and waxy white flesh. A firm, smooth and moist potato that holds its shape when cooked, reds are best steamed, boiled, roasted or scalloped. They are popularly used in potato salads and gratins. Varieties include the California Red, Huckleberry, La Soda, Klondike Rose and Red Norland. Red potatoes can be substituted for white in any recipe that requires waxy potatoes.

ROSTI
Rosti is a Swiss potato dish. It originated as a breakfast dish, but is now eaten for other meals, and is considered a national dish. It is made with fried grated potato, and is usually shaped in a round pie plate and served in a wedge (although smaller, latke-size rosti are made, as in the photo at top of page). Sour cream is a popular garnish.

ROUND WHITE POTATO
Round White Potatoes are all-purpose, creamy and have a medium amount of starch. They are available year-round, and keep their shape well when cooked.

RUSSET POTATO
Russets are the most common type of potato grown in the U.S. They can be called by the generic name Idaho potato (which refers to any floury potato grown in Idaho); there are numerous varieties of russets. The russet potato is oval and has a brown or russet-colored, net-like skin. The skin typically has just a few shallow eyes. Russets are the classic baking potato.

RUSSIAN BANANA POTATO

The Russian banana potato has been called the “superstar” of fingerling potatoes. The waxy potato was developed in the Baltic region of the former USSR and is now grown worldwide. It became a favorite potato among discerning chefs, offering a firm, creamy texture and wonderful flavor whether roasted, boiled or steamed.

Russian banana potatoes. Photo by Claire Freierman | THE NIBBLE.

RUSSET BURBANK POTATO
Russet Burbank potatoes are the most commonly used potatoes in the U.S. They are grown year-round. With their large, oblong shapes, they are the ideal baking potato. As a floury potato, they are not recommended for making potato salads, because they lose their shape when cooked. Being high in starch, they are light and fluffy when cooked. Their skin is thick and dark brown, low in moisture. It is flavorful and usually left on. Horticulturist Luther Burbank of Massachusetts first developed them in the early 1870s. More growers switched to the variety, which increased in popularity with consumers. Idaho potatoes are Russet potatoes that have been grown in Idaho.

SHEPHERD’S PIE
Shepherd’s pie is an English dish similar to a casserole; made from mashed potatoes and ground meat: lamb, mutton, or beef. Its French equivalent is hachi parmentier, made with sauce Lyonnaise—a white wine sauce—instead of brown gravy. Here’s arecipe for shepherd’s pie.

Shepherd’s pie. Photo courtesy McCormick.

SPANISH OMELETTE
See tortilla de patata, below.

SWEET POTATO

There are many different shapes, sizes and colors of sweet potato: orange, purple, red and tan varieties can be found. However, none of them is related to the African yam. The sweet potato diverges from the sweet potato at that order level, Solanales. The taxonomy of the sweet potato: order Solanales, family Convolvulaceae, genus Ipomoea, species, I. batatas. The taxonomy of the white potato: order Solanales, family Solanaceae, genusSolanum, species: S. tuberosum. Try this recipe for Sweet Potato Salad.

Sweet potato. Photo courtesy 5ADay.gov.

TATER TOTS
Tater Tots are an American side dish made from deep-fried, grated potatoes. They are crisp little cylinders of hash brown-style potatoes. Tater is American dialect for potato, and “tots” came from their small size. Although the name may seem generic, Tater Tots is a registered trademark of Ore-Ida. Tater Tots were created in 1953 when Ore-Ida founders, brothers F. Nephi Grigg and Golden Grigg, were considering what to do with leftover slivers of cut-up potatoes from their signature French fries. They chopped them up, mixed them with flour and seasonings, and pushing logs of the grated/mashed potato mixture through a form, slicing off and frying small pieces. The Ore-Ida brand was acquired by H. J. Heinz Company in 1965.

Tater tots. Photo by Marcus Small | Wikimedia.

TORTILLA DE PATATA or SPANISH
OMELET
A typical Spanish dish, tortilla de patata is an egg omelet that incorporates fried potatoes, most often made in a pie pan and served in wedges. It is a common tapas dish and can be served hot, cold or at room temperature.

Tortilla de patata or Spanish omelet. Photo by Nathalie Dulex | SXC.

UBE YAM or PURPLE YAM
Yams are from completely different order and family from potatoes, but are included here because of the similarity. Dioscorea alata (family Dioscoreaceae, orderDioscoreales) has flesh that is purple or lavender in color. It should not be confused with two other purple-flesh tubers: taro and the Okinawa sweet potato. Here’s more information from theBurnt Lumpia blog.

The ube yam. Photo courtesy Burnt Lumpia.

VARIETIES

Why are there so many different varieties of each basic potato type? Hybrids were developed to take advantage of different climates and soil types. Growers now have the benefit of getting the highest yields given their topography and microclimate.

WAXY POTATO
Due to the low starch levels, waxy potatoes hold their shape well during cooking. When boiled, steamed or roasted, they come out firm and moist—the ideal consistency for potato salad. Some examples are fingerling potato, red potatoand white round potato.

YELLOW POTATO Yellow potatoes, such as Klondike Gold, Milva, Yellow Fin and Yukon Gold, are all purpose potatoes. They are creamy and dense with yellow flesh, ideal for either mashing or baking. They are also great for frying, and are one of the most popular all-purpose potatoes. YUKON GOLD POTATO A prolific, early-maturing, great-tasting golden-skinned, yellow-fleshed potato for baking or mashing. Yukon golds have become a favorite of chefs for their delicious, buttery-rich flavor. They are also smooth—not lumpy. The variety is sprout resistant, so is good for long storage. YAM Although even the government uses the terms interchangeably, a yam is not a sweet potato. They are from entirely different botanical families and look nothing alike. The sweet potato (Ipomoea batatas, family Convolvulaceae, orderDioscoreales) is only distantly related to the potato (Solanum tuberosum, familySolanaceae).		On top, Yellow Fin potato. Immediately above, Yukon Gold potatoes. Photos © copyright Idaho Potato Commission.
Unfortunately, sweet potatoes were referred to as yams by growers and grocers, as far back as the 19th century, in order to differentiate the white-fleshed variety of sweet potato from the softer, orange variety. The latter became known as a yam (since real yams are white-fleshed, even the analogy is incorrect). Since real African yams had not yet made it to the U.S., there was no confusion at the time. They became popular in the Caribbean and now can be found in supermarkets that carry tropical produce. Now it’s hard to make people understand the difference between sweet potatoes and yams (but we spell it out for you in detail).		A section of cut yam.