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NY Grown Potato Varieties & Uses
There are many different types of potatoes grown in NY. Figuring out which potatoes to use for what can be confusing since they are not packaged by varieties. However, with a few helpful tips you’ll be on the road to spud-tacular dishes.
The biggest difference between varieties of potatoes and how they cook up is the amount of starch each contains. The higher the starch content the drier and fluffier the potato is when baked. The lower the starch content the better the potato boils because it doesn’t fall apart (great for soups and stews.) Many NY-grown varieties end up in the middle of these two categories making them great all-purpose potatoes.
Experiment with different types of potatoes. You’ll find new, innovative uses. The most important thing is to start with a high quality potato and the best ones area grown right here, in your own backyard, by your neighbors… NY potato growers.
Most potatoes are identifiable by “type.” Round White, Round Red, Long Whites, Russets, Yellows/Golds, and Specialty-type potatoes:
You can easily identify these potatoes because of their round smooth, thin light tan skin and white flesh. Because they have a medium starch content these are great all purpose potatoes. Considered the most versatile of all the type of potatoes, they can be used in most potato dishes since they are good for mashing, roasting, baking, frying, steaming, boiling… the choice is yours. NY Grown Varieties: Allegany, Andover, Eva, Genesee, Katahdin, Norwis, Reba, Salem, Superior.
Beautiful red skin contrasting with white flesh makes this potato especially attractive. With a firm, smooth and waxy texture, they are best for boiling, roasting, steaming and salads. NY Grown Varieties: Chieftain, Nordonna, Norland.
Creamy gold or yellow flesh with a light tan or golden skin and a creamy texture makes this popular potato great for mashing, roasting, baking, boiling and steaming. NY Grown Varieties: Carola, Keuka Gold, Lehigh, Yukon Gold.
With an oval shape and thin light tan skin these potatoes have a medium starch level and are great for boiling, microwaving and frying.
Oblong with brown netted skin and white flesh, these potatoes have a high starch content and are good for baking and mashing. NY grown varieties: Russet BakeKing.
These unique types of potatoes are gaining in popularity with chefs and home cooks. Specialty potatoes can be blue, red, and yellow inside and out. They are best if microwaved to preserve the color, but lend themselves well to baking and steaming too. Fingerlings are long and narrow in shape and most have a yellow flesh. They are ideal for steaming, baking, boiling and salads. NY Grown Varieties: Adirondack Blue, Adirondack Red, All Blue, Austrian Crescent, French Fingerling.