Each is developed for one of three reasons: it will grow under specific conditions, it can be used for a specific cooking purpose, or it will mature at a predetermined time. In general, the varieties range in shape from oblong to round and in skin color from creamy white to red and russet brown. Government regulations permit application of a harmless red dye or wax to red potatoes, but this addition must be labeled on the package. Some widely marketed varieties are Russet Burbank, Red Pontiac, White Rose, Cherokee, Irish Cobbler, and new potatoes.
Russet Burbanks
The most well known variety, are frequently called Idaho potatoes because they are so widely produced in that state. They are oval in shape and have heavily netted, rough brown skins and white interiors. They are best used for baking or French fries.
Red Pontiacs
These may be round to oblong. Their intense red skins are smooth. The white flesh is very good when boiled.
White Roses
These are large and elliptical in shape. They have smooth, yellow white skins and a white flesh that makes them especially suitable for boiling.
Cherokees
These have a round to elliptical shape that is quite often flattened toward the stem end. These potatoes are used for both boiling and baking.
Irish Cobblers
These are round with white, smooth skins. They are used for boiling.
New Potatoes
These are not a specific potato variety. They may be one of several varieties that are harvested while still immature. Their sizes and shapes are determined by the variety of the potato. The thin, delicate skins often appear to have been feathered. New potatoes are used primarily for boiling.
It is hard to beat the versatility of potatoes. Their mild flavor combines well with so many other seasonings and foods that it is possible to serve them several times a day without monotony.
