Potatoes

Question 1

Fingerlings

Answer 1

Generally of the heirloom variety, they are small and finger-shaped with good flavor. Waxy.

Question 2

Purple Potatoes

Answer 2

Deep purple skin and bright purple flesh, they’re great for adding color and have a flavor similar to russets. Mealy.

Question 3

Red Potatoes

Answer 3

A popular cheap potato with red skin and crisp white flesh. Best suited for boiling or steaming as they don’t have the dry mealy texture required for baking. Waxy.

Question 4

Russet Potatoes

Answer 4

One of the most popular and often referred to as Idaho, they are the standard baking potato. Long, with rough reddish-brown skin and mealy flesh, excellent baked and best for frying. Mealy.

Question 5

White Potatoes

Answer 5

Thin, tender skin with waxy yellow or white flesh. All purpose & includes Bintje, Yukon Gold, and White Rose. Can be baked, boiled, or fried. Waxy.

Question 6

Sweet Potatoes

Answer 6

Biologically, from a different family from regular potatoes. Commonly referred to as yams. Suited for boiling, pureeing, and baking.

Question 7

Two Types of Sweet Potato

Answer 7

Boniato, white, cuban sweet potato: yellow flesh and dry, mealy texture
Red sweet potato: darker orange with moister flesh and high in sugar

Question 8

Yams

Answer 8

Botanically different from sweet and regular potatoes. Can differ in flesh color from creamy white to deep red. Less sweet than sweet potatoes.