Potato Products

There’s a reason the United States is one of the world’s major potato-producing countries, growing more than 20 million metric tons annually. In fact, there are many reasons—including favorable soil, ideal growing conditions, plentiful water and an industry committed both to advancing research and technology and to sustaining the traditions that made U.S. potato growers so world-renowned in the first place. The result: U.S. potatoes display a level of quality, consistency and variety that none can match.

• Quality

  U.S. potatoes' outstanding quality starts with exceptional seeds, all of which pass the U.S.’s strict seed certification system. Nature plays a role, too, giving major potato-growing regions the long, warm days and cool nights that ensure maximum productivity and consistent, flavorful potatoes with minimal defects. And the cold, hard winters keep pests and diseases at bay.

  Because the United States potato industry is largely a family affair, U.S. potato growers draw from generations of in-the-field experience to cultivate a premium product. Reflecting this strong tradition dating back to the early 1900s, U.S. potato growers take pride in the special care with which they tend their crops.

• CONSISTENCY

  All U.S. potatoes are inspected and sorted for maximum quality and consistency. The pick of the crop is sized and graded using standards of quality established by the United States Department of Agriculture (USDA). The upshot: a high-quality potato that buyers can count on for consistency and value.

• VARIETY

  U.S. potato growers cultivate a broad selection of more than 100 table-stock varieties. Each fits into one of seven potato categories: russet, red, white, yellow, blue-purple, fingerling and petite. Gradations in size, texture, color and flavor pack the potato toolkit with even more versatile choices, as do multiple potato grades and flexible packaging options. It all makes potatoes the perfect base for a whole new crop of nutritious, contemporary recipe ideas and promotions. The following pages introduce you to the major types of U.S. potatoes, their characteristics and varieties.

Product Description

These are medium to large-sized potatoes, oblong or slightly flattened and oval. They have a light to medium russet-brown, netted skin and white to pale yellow flesh. They have a floury, dry, light and fluffy texture and a hearty skin that is chewy when cooked. Their flavor is mild and earthy, and they have a medium sugar content.

Recommended Uses

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. The delicate flavor and fluffy texture of baked russets go well with all kinds of toppings, from traditional sour cream and chives to spicy and bold Mediterranean or Latin flavors. Cut into planks or wedges, they make hearty oven-roasted "fries."

Russet Potatoes

Product Description

These are small to medium, round or slightly oblong potatoes with a smooth, thin red skin and white flesh. Red potatoes have a waxy, moist, smooth and creamy texture. These potatoes have a subtly sweet flavor with a mild medium sugar content.

Recommended Uses

Because of their waxy texture, the flesh of red potatoes stays firm throughout the cooking process, whether they are being roasted or cooked in a stew. Their thin yet vibrant red skin adds appealing color and texture to side dishes and salads. Reds are frequently used to make tender yet firm potato salad or add pizazz to soups and stews, as well as being served baked or mashed. Round reds are often referred to as 'new potatoes,' but the term 'new' technically refers to any type of potato that is harvested before reaching maturity.

Red Potatoes

Product Description

White potatoes are small to medium in size. They have a round to long shape with a white or tan skin and white flesh. These are medium starch potatoes with a slightly creamy, dense texture and thin, delicate skin. White potatoes have a subtly sweet and mild flavor and low sugar content.

Recommended Uses

White potatoes hold their shape well after cooking. Their delicate, thin skins add just the right amount of texture to a velvety mashed potato dish without the need for peeling. Grilling whites brings out a more full-bodied flavor. To create signature potato salads–just toss cooked white potatoes with dressings and ingredients "borrowed" from other salads, e.g., Caesar dressing and grated Parmesan; or ranch dressing, chopped egg and bacon crumbles.

White Potatoes

Product Description

Yellow potatoes range from marble-sized to large. They are round or oblong in shape and have a light tan to golden skin with a yellow to golden flesh. These potatoes have a slightly waxy, velvety and moist texture. Yellow potatoes have a subtly sweet, rich and buttery flavor and a medium-sugar content.

Recommended Uses

Grilling gives yellow potatoes a crispy skin that enhances the dense flesh, creating a slightly sweet caramelized flavor. The creamy texture and golden color of yellow potatoes mean you can use less or no butter for lighter, healthier dishes. The naturally smooth and buttery texture also lends itself well to lighter versions of baked, roasted or mashed potatoes. Simmer yellow potatoes until fully cooked, then drain, chill, and gently "smash" into flat disks. Brown these in oil or clarified butter and serve as a side or appetizer topped with sour cream and chives or other garnishes.

Yellow Potatoes

Product Description

Purple/Blue potatoes are small to medium-size tubers with shapes ranging from oblong to fingerling. These potatoes have a deep purple, blue or slightly red skin with a blue, purple lavender, pink or white flesh. Purple/Blue potatoes have a moist and firm flesh. The potatoes have an earthy and nutty flavor with a low sugar content.

Recommended Uses

Most blue/purple potatoes have moist, firm flesh that retains its shape while adding rich, vibrant color and luscious taste to salads. The purple color is preserved best by microwaving, but steaming and baking are also great ways to cook blue/purple potatoes. Because of their mild yet distinctly nutty flavor, blue/purple potatoes naturally complement green salad flavors. Combine blue potatoes with whites and reds in salads or roasted medleys to make all three colors "pop".

Purple / Blue Potatoes

Product Description

Fingerling potatoes are 2-4 inches long. They are finger-shaped or oblong. They have a red, orange, purple or white skin with a red orange, purple, yellow or white flesh–sometimes streaked with veins of color. These potatoes have a waxy and firm texture. Fingerling potatoes have a buttery, nutty and earthy flavor with medium sugar content.

Recommended Uses

Fingerling color and shape are a welcome visual addition to any dish. Pan-frying and roasting enhance their robust flavor and showcase their wonderful nutty or buttery tastes. Consider fingerlings as a change-of-pace foundation for a unique potato salad. Split fingerlings lengthwise and oven-roast to serve as a small-plate or side-dish alternative to fries, with a flavor dipping sauce, like spicy ketchup, romesco, or sriracha mayo.

Fingerling Potatoes

Product Description

These small, bite-sized potatoes are actually a USDA grade standard based upon size ("C-size" and smaller, oftentimes referred to as pearls or marble-size). They are the same skin and flesh color as their larger-sized cousins, as well as the shape, texture and sugar content. Their flavor profile is similar but with a more concentrated flavor than their larger-sized cousins.

Recommended Uses

Petites make a great substitute for pasta, adding nutritional value as well. Roast a combination of colors for an eye-catching side dish. Their concentrated flavors and quicker cooking time makes petites a good choice for potato salads. Simply toss petites in olive oil, rosemary and salt and pepper to make colorful, delicious and fun roasted potatoes. They save you prep time, because they can be prepared and served whole, without slicing or chopping.

Petite Potatoes