For example, red potatoes contain fewer calories, carbs and fiber than Russet potatoes, as well as slightly more vitamin K and niacin ( 4 ). Furthermore, processed potato products are also less nutrient dense and contain more calories, fat and sodium than whole potatoes.
The main difference between red and white potatoes is that red potatoes are the light red color-skinned potatoes that are less starchy and more sugary whereas white potatoes are the brown color-skinned potatoes that are starchy. Also, red potatoes are medium in size and they are better in salads, chowders, and soups.
Russet (aka Idaho)These oblong potatoes are perfect for mashing and baking due to their thick skin and fluffy flesh. Their high-starch content makes them the perfect choice when making French fries, too.
“The kind of potatoes that may be healthiest are those with darker- colored flesh, such as Purple Viking, Yukon Gold and Ruby Crescent. The pigments in these potatoes provide flavonoids and carotenoids that promote good health,” states, Karen S. Garvin on the website
Substitute For Yukon Gold PotatoesDon't substitute Russet potatoes for Yukon Gold because they are too starchy, and they don't hold their shape as well when boiled.
Nutrients found in potatoes:Fibre – much more than rice, particularly if eaten with its skin. B vitamins and vitamin C. Magnesium, iron and potassium (high amounts, more than banana) Low calorie – 200 calories in four small boiled potatoes??
Red potato nutrition is almost identical to white potato nutrition. They're both high in carbohydrates, potassium and vitamin C and contain approximately 150 calories per medium potato. The way you prepare your potatoes makes a difference in how good they are for you, though. Choose baked, mashed or boiled over fried.
The flesh of white potatoes is smooth and pure white. When cooked, russet potatoes have a dry, fluffy, floury texture and a mild, earthy taste. Cooked white potatoes have a gently creamy texture that is denser than that of russets and while mild tasting, is a little sweet.
Yukon Gold potatoes have finely flaked yellowish-white skin with light yellow flesh. They're bright, vegetal and slightly sweet, with a smooth, slightly waxy texture and moist flesh. They're best for boiling, baking and making French fries. Idaho Russet potatoes are russet-skinned with white flesh.
Eating healthy should still be delicious.“Russet potatoes are traditionally used for baking and steaming. Red potatoes and gold potatoes are more for roasting or sauteing.
Because Idaho is known for its quality potatoes and the majority of the state's crop are russets, some Americans call all russet potatoes Idaho potatoes. The names, in fact, mean two different things, with Idaho referring to the harvest location and russet referring to the type of potato.
Your basic baked potato is generally russet. Baking and Russet are the same thing. The common one you are probably seeing at he market is the Russet Norkotah.
Russets are not good for canning but are good for baking (they have a high starch content). Yukon Gold may not be the best potatoes for canning. While they seem good for boiling, they do tend to fall apart when overcooked.
Choose higher starch potatoes like Russets or Yukon Golds for the fluffiest, smoothest and most flavor-packed mash. Russet varieties mash up light and fluffy, while yellow-fleshed potatoes like Yukon Gold have a naturally buttery flavor and creamy, dense consistency.
Russet potatoes are grown in many states, however, only potatoes grown in Idaho can be called Idaho® potatoes. In fact, recently a trial was held in the U. S. District Court for the Southern District of New York where a jury concluded, and a Judge affirmed, that “Idaho” was not generic for any russet potato.
No, do not peel red potatoes before boiling them. Leave the skins on, as this will help them retain flavor. You can easily remove the skins after you have boiled them. You do not need to peel your potatoes at all if you don't want to, and actually, the potato peels are good for you.
Best 11 Potato Varieties to Grow at Home
- Red Pontiac.
- Rio Grande Russet.
- Magic Molly.
- Masquerade.
- Princess Laratte.
- Purple Majesty.
- Swedish Peanut Fingerling. This heirloom fingerling type has waxy, firm yellow flesh and a rich flavor.
- Yukon Gold. You'll be sure to strike gold with this super-popular golden yellow cultivar.
Both varieties are native to parts of Central and South America but now eaten all over the world. Sweet potatoes typically have brown skin and orange flesh but also come in purple, yellow, and red varieties. Regular potatoes come in shades of brown, yellow, and red and have white or yellow flesh.
The best variety for frying are Yukon Gold or Russets. If you use Russets you definitely want to soak them in water before frying but they will be crispier overall.
Well, straight-up, Yukon Gold potatoes are the best for mashed potatoes. We love them for roasting, and we co-sign just as strongly for any mashing needs, whether they be with or without a turkey. Yeah, those guys! Yukon Gold potatoes have the densest and most uniform flesh of the potato varieties.
Small yellow, white, or red potatoes are perfect. They are quick to cook and make the best skin-on mashed potatoes! They are also creamier than more starchy potatoes, like russet potatoes. So if you love creamy mashed potatoes, choose one of the small, thin-skinned varieties.
One of the starch molecules in potatoes is called amylose, which is responsible for making mashed potatoes "gluey" and pasty. Rinsing or soaking cut raw potatoes helps to wash away a very small amount of amylose. The result is very fluffy mashed potatoes.
Potatoes Expiration Date
| Potato | Pantry | Fridge |
|---|
| Russet or White Potatoes last for | 3-5 Weeks | 3-4 Months |
| Yukon Gold Potatoes last for | 2-3 Weeks | 2-3 Months |
| Red or New Potatoes last for | 2-3 Weeks | 2-3 Months |
| Fingerlings last for | 2-3 Weeks | 2-3 Months |
Antioxidant PowerBoth yellow and red potatoes are a good source of antioxidants. In fact, the red and yellow coloring is responsible for some of its antioxidant power. While both potatoes are an excellent source of vitamin C, the red potato is richer in anthocyanins and the yellow potato carotenoids.
Types of Red Potatoes
- Chieftain.
- La Rouge.
- NorDonna.
- Norland.
- Red La Soda.
- Red Pontiac.
- Red Ruby.
- Sangre.
Red and yellow potatoes are the first to run out, with russets usually lasting through June. But the longer a potato is stored, the more energy and resources required to keep them from sprouting, making them even more expensive.
Red Peel, White or Yellow FleshMost red potatoes have white, off-white or yellow flesh inside. Red Bliss potatoes are denser and low-moisture compared with other red varieties. Red gold potatoes have yellow flesh and red skin, a particularly striking combination.
Russet PotatoesRussets are very starchy potatoes that are long and wide with netted skin, white to pale yellow flesh. Russets are ideal for light and fluffy mashed potatoes. They also fry up crisp and golden brown, and they are the potato of choice for baking.
Russets are starchy potatoes with a hearty skin. Their flavor is earthy and mild with a fluffy texture suitable for baked and mashed potato dishes. Red potatoes are smooth and waxy and offer a subtly sweet flavor. Reds are a popular choice for potato salads, soups and stews.
