 One of the world’s most important foods today, potatoes were introduced into Europe some four hundred years ago.
Health Benefits: Potatoes, a complex carbohydrate food, are 2 percent protein. Just beneath the potato skin are significant q2uantities of manganese, chromium, selenium, and molybdenum. They are good source of vitamin C, B vitamins, and potassium. From 10 to 50 percent of a potato’s potassium may be lost during boiling; steaming, baking, and frying do not significantly reduce the potassium.
Use: Do not eat the potato sprouts (“eyes”) or any green-colored flesh or greenish skin; they contain the poisonous alkaloid solanine. The alkaloid, a nerve poison, can cause drowsiness, itching, diarrhea, and vomiting. A potato that causes a sharp burning sensation on the tongue has excessive alkaloid levels.
Buying: Select firm potatoes that are clean, firm, smooth, and free from soft spots or darkened areas.
 A variety of potato which is harvested very early in its growth. This potato is removed from the vine while the leaves on the plant are still green, growing to an approximate diameter of 2 inches. At this young stage, the thin waxy yellow or red skin of the potato contains a high level of moisture and its sweet, tender white flesh has not fully developed a high level of starch common in larger potatoes. Since this variety contains a lower level of starch, it more suitable for boiling. New potatoes can be boiled, baked, fried, or roasted and are excellent as side dishes or for use in potato salads, soups, stews, and casseroles.
 These potatoes are high in starch and low in moisture, so they bake well and yield light, fluffy mashed potatoes. They don't hold their shape after cooking, so don't use them to make potato salads or scalloped potatoes.
 These oblong potatoes have a medium starch content, and are valued for their versatility. They are good to keep in the pantry as an all-purpose potato.
 A variety of potato that has a light yellow skin, a fine-grained texture and a rich buttery flavor. It is a potato that contains a higher level of sugar content, thus providing a richer flavor and a golden brown coloring when roasted or fried in a skillet. Yukon’s are excellent for boiling and making fluffy, mashed potatoes, but are not as good as russet potatoes for baking.
 Smaller size, red skin, red flesh. Very sweet and can be eaten raw. Smaller size makes them great for kids! Best used in recipes that call for mashed or grated sweet potatoes such as pies, cakes and breads.
This variety is an old-fashioned sweet potato with a golden yellow skin at harvest time which fades to buff or tan after storage. The flesh color ranges from creamy white to bright yellow with an occasional pink variegation. It has a dry, mealy flesh.
 Beautiful, delicious, absolutely without a doubt the best tasting potato EVER - you won't believe that potatoes could taste this good! Full of flavor, the Butter cream has earned its name! Roast them or mash them or use them in a stew, but get them while they are still available!
 This short, stubby potato came over to the States from France. It has pinkish-red skin, smooth, moist yellow flesh with streaks of pink. In short, it's a beauty, and packs a delicious smooth, nutty flavor. This variety is great baked and served warm or roasted, steamed, grilled, fried and sautéed. The creamy flesh and nutty flavor make them a welcome addition to any table.
 The superstar of the fingerlings and a favorite among chefs heralded for their excellent flavor and versatility. Yellow, banana-shaped, waxy-type tubers with firm texture great baked, boiled and steamed.
 These purple-fleshed potatoes have medium starch content, so they're good all-purpose potatoes. They lend an interesting color to mashed potatoes or potato salads, but they're not as flavorful as other varieties. They tend to get mushy if they're over-cooked.
Narrow finger-shaped potatoes called "fingerlings" are used for roasting, boiling, baking and salads.
Yukon Gold is a cultivar of potato closely akin to the Yellow Finn. Unlike the Yellow Finn, Yukon Golds are larger, with golden, buttery-tasting waxy flesh. This potato is best served boiled or baked. It can be served mashed, and Wolfgang Puck says it's his preferred potato for mashed potatoes.
from Rebecca Wood's The New Whole Foods Encyclopedia |
