Potatoes are originally from Peru, but explorers transported them throughout the world and today, they offer numerous nations a concentrated source of dietary nutrients. They became so valuable in Ireland that when a plant disease killed the majority of the crop in the mid-19th century, the country was left without enough food to feed its citizens, resulting in widespread famine. Variety is too important to the U.S. to attempt a mono-agricultural food system, and its fascination with choice extends to the potato. Farmers produce several types, including the Russet, blue, Yukon Gold, red and new. Each one offers particular textural and flavor properties to meet certain culinary demands of potato-based meals.
New Potatoes
The waxy, new category of potatoes includes the signature new, fingerling and red-skinned, all of which offer a low level of starch which prevents the flesh from breaking apart in dishes that include diced potatoes, such as in soups. A chowder is an easy, healthy meal that you can make in about 15 minutes. Dice new potatoes, onions and tomatoes, add corn, milk, canned clams or fresh or frozen shrimp, lemon juice, salt and pepper and an herb such as tarragon that draws in the flavors with one defining thread. Serve it with a spoonful of plain yogurt and a whole-grain roll.
Yukon Gold
The Yukon Gold potato offers medium starch content in the diet, which means it straddles the line between remaining whole when cooked and breaking up into a creamy consistency. An example of a dish that utilizes its characteristics is potato pancakes. The grated flesh is soft and adheres together well but also melts in your mouth. You may fry the pancakes in a healthful mono- and polyunsaturated rich fat source such as olive oil for a healthy result. Serving potato pancakes with applesauce and low-fat sour cream follows the Eastern European tradition.
Russet
The starchiest of all potatoes is the Russet, a hardy potato with a relatively thick peel that you may need to remove prior to cooking despite its nutritional benefits. If you boil Russet potatoes, reserve the stock and use it in soup to utilize the nutrients. Russets are the best type for mashing and forming into potato-based gnocchi pasta because the starch fosters a fluffy texture that adheres and forms new shapes. Serve gnocchi with a broth-based mushroom or roasted red pepper sauce.
Blue
Blue potatoes are as starchy as Russets but deserve a separate category because of the color. Blue foods are rare and add visual interest to most meals. A blue, diced potato combined with ground turkey or lean ground lamb fills tacos with pico de gallo sauce and shredded lettuce.
Nutrients and Purchasing Organic
Most of the nutrients the potato offers in your diet come from its skin. If you cook with new or Yukon Gold potatoes, the skin is thin and including it in the meal will give you vitamin C, potassium and protein. Purchase organic potatoes if you use the skin to avoid pesticide residue.
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