Types of Potatoes

Potato is a tuberous crop that belongs to the Solanaceae family, and was originated in Peru. Inca Indians, the inhabitants of Peru were the first to cultivate potatoes in 200 BC. However, almost 99% of the potatoes cultivated today are actually descendants of a subspecies that originated in southcentral Chile. It was introduced in Europe by Spanish explorers and conquerors in the 16th century, and from there it spread to the entire world.

Varieties of Potatoes
Although 5,000 varieties of potatoes exist, only a few varieties, like yellow, round white, long white, red, russet, blue, purple and fingerling are commonly used for cooking purpose.

Yellow Potatoes:
The popularity of yellow potatoes have grown immensely in recent times, especially in United States. They are usually round, or slightly oval-shaped and flat. The flesh is yellow, and covered by thin yellowish or light brown skin. The yellow color is due to the presence of a chemical called anthoxanthins, that has antioxidant property. They contain medium level of starch and are suitable for boiling, mashing, baking and roasting. Most popular variety of yellow potato is the Yukon Gold. The other varieties are Yellow Finn, Michigold, Carola, Nicola, Delta Gold, etc.

Round White Potatoes
As the name suggests, these potatoes are round-shaped. The starch level is medium; flesh is white or creamy, while the skin is smooth and light brown in color. They can be found throughout the year, and are great for all types of potato dishes. They are suitable for boiling, mashing, roasting and frying, and can retain their shape even after cooking. Some popular varieties of round white potatoes include Atlantic, Kennebec and Superior.

Long White Potatoes
This oval-shaped potato has light white or pale brown colored skin. They are generally medium in starch content. Some varieties of long white potatoes are low in starch; contain only 25% carbohydrates and mineral salts, the remaining 75% being water. They are easily digestible and facilitate intestinal functions. Because of their low starch level, they are suitable even for obese and diabetic patients. They can be consumed by boiling, mashing, frying and baking. Like the round white potatoes, they also hold their shape after cooking. They are often known as the white rose or California long whites.

Red Potatoes
Red potatoes are round-shaped, and can be distinguished by their rosy red, or reddish-brown skin. Flesh is usually white, though sometimes it can be yellow and even red. Red potatoes are low in starch and are ideal for boiling, steaming, roasting and grilling. They can also be served as salads. Some common varieties of red potatoes are, Red Norland, Red LaSoda and Red Pontiac.

Russet
Russet potatoes are characterized by a brown net-like skin that covers the white flesh. They are oval-shaped with many shallow eyes. They become soft and fluffy or flossy when cooked. Russet potatoes are high in starch. They are ideal for baking, mashing, roasting, frying and make excellent French fries. They usually reach a length of 10 to 15cm.

Fingerling
Fingerlings are smaller in size than most of the conventional potatoes and grow to a length of about 7cm. They are slightly elongated with knobs, which give them the shape of fingers. Flesh is usually yellow, while the skin is thin and hence, can be cooked without peeling it. There are many varieties of fingerling potatoes ranging from creamy-white to purple. The common varieties include, Purple Peruvian, Russian Banana, Ruby Crescent and long white fingerlings. Fingerlings are low in starch and can be consumed by baking, roasting and boiling.

Purple and Blue Potatoes
Purple potatoes are also known as blue potatoes. They can be easily identified by the blue or purple skin and flesh, which remain intact to a great extent even after cooking. The brilliant blue or purple color is imparted by a blue pigmented antioxidant, anthocyanin. These potatoes are native to South America and are low in starch. They can be boiled, baked, roasted, fried, and are also ideal for salads. The common varieties include All Blue, Purple Peruvian and Purple Viking.

Potatoes were initially regarded as poisonous by the Europeans. But, today potato is the fourth largest crop to be cultivated. It is a rich source of carbohydrate, essential vitamins and minerals. Potatoes contain high level of potassium, fiber, vitamin C and vitamin B6, and does not contain fat and cholesterol. It is an ideal food that can be cooked in different ways. Potatoes can also be mixed with other vegetables, but to retain the nutritive quality, avoid frying it in excess oil or fat and cook in simple ways.