Agriculture Reference
In-Depth Information
Yellows
North Dakota. However, red potatoes can be
grown commercially nearly anywhere that po-
tato production takes place. Internationally, var-
ieties of red potatoes are popular in sections of
the UK and Canada (USPB, 2011a). Red pota-
toes are sometimes referred to as “new pota-
toes”, since a relatively small proportion of the
crop goes into long-term storage, whereas
long-term storage is a common practice for most
yellow and Russet varieties (USPB, 2011a).
The skin of red potatoes tends to be thin,
and the tubers are often smaller and rounder
than other varieties. The interior flesh is com-
monly cream or white in color and is firm and
waxy. Red potatoes are typically cooked, boiled,
or roasted with their skin on. Leaving on the
skin adds to the nutritional and fiber content of
the potato. The color of the potato and the abil-
ity to retain its shape when boiled encourages
the use of red potatoes in potato salads and
soups. Boiled and roasted red potatoes are regu-
larly characterized as having a slightly sweet
flavor. Higher levels of sugar and lower starch
levels in many red varieties inhibit significant
chip and fry production in favor of home-cooking
options (USPB, 2011a).
Common red varieties are: Sangre, Norland,
Dakota Rose, Chieftain, Red La Soda, Red Pontiac,
Cherry Red, and Modoc (USDA-NASS, 2013).
The yellow potato category is gaining popularity
for its diversity, versatility, and typically appeal-
ing flavor. Yellow potatoes vary in size from 1 oz
to larger sizes comparable to a Russet. The cat-
egory gets its name from the yellow interior
flesh, though the exterior skin is typically light
brown to a yellow-golden color. The interior of a
common yellow variety will be smooth and
creamy, and sometimes described as waxy when
cooked (USPB, 2011a).
Moderate levels of starch and sugar make
many yellows a popular choice for a variety of
uses. Most yellows hold their shape well during
the boiling process and are a popular addition to
soups and potato salads. Many yellows are also
well suited for mashing, grilling, and roasting
cooking methods, which enhance their natural
sweetness and often-perceived buttery flavor
(USPB, 2011a).
Common yellow varieties are: Yukon Gold,
Satina, and Dutch Baby (USDA-NASS, 2013).
Whites
Whites are typically small-medium size and
many varieties are oval or oblong in shape. The
interior flesh is white and the delicate exterior
skin can range from near colorless to shades of
tan. Common white varieties frequently have a
slightly creamy, dense texture and average
starch levels (USPB, 2011a).
A mild to slightly sweet flavor is associated
with these low-sugar varieties, making them
well suited to frying preparations including
chips and French fries. White varieties typically
hold their shape well and are additionally com-
patible with boiling and steaming cooking
methods. Atlantic and Snowden varieties are
popular chipping potatoes (USPB, 2012b).
Common white varieties are: Atlantic, Snow-
den, Dakota Pearl, Superior, Kennebec, Shepody,
Cal White, Reba, and Pike (USDA-NASS, 2013).
Fingerlings
Fingerling varieties are named for their com-
paratively slender and long appearance. Average
fingerlings are approximately 10 cm in length,
although sizes vary greatly by variety and desired
end use. The term “fingerling” characterizes po-
tatoes of a particular shape and size, rather than
a specific subset of varieties. Thus, there is more
diversity in color, texture, flavor, nutrition, and
starch and sugar content within this category
of potatoes compared to others (e.g. Russet,
white, etc.).
External fingerling colors range from
brown/tan, red, orange, yellow, white, and even
purple. Interior colors are often cream or white.
The cooked texture can range from waxy and
firm to dry and floury. Fingerlings encompass a
spectrum of flavors, including tobacco or earthy
notes, buttery elements, or nutty flavors. One
Reds
In the USA, a concentration of red potato pro-
duction can be found in the Red River Valley of
