The most common potato in the United States, the russet potato is best known for baked potatoes, mashed potatoes, and of course, the French fry. Easily identifiable by their brown skin and oblong shape with a white to light yellow interior flesh and packed with nutrition, it’s easy to see why they are so popular.
The yellow potato segment of the fresh market has seen rapid growth over the past few years and with that growth, the introduction of many new and exciting varieties. Like the white potato, yellows come in both round and oblong varieties.
The skin of a red potato can vary from a dark red hue to a very light pink hue and the flesh from a creamy white to a golden yellow. One notable benefit often called out is the higher antioxidant level provided by the red skin versus russet or white potatoes. The underlying cause of the skin color variations is directly tied to where the potatoes are grown and the soil type.
White potatoes can be found is two distinct shapes, with longer varieties being shaped more like a russet but with a silky smooth skin, few eyes, and a bright white appearance, and the round varieties with a baseball type shape and a white to light tan skin with possible freckling or light mapping lines on the surface. Both have white flesh and are of the waxy potato type.