Potatoes are the number one vegetable crop in the United States and the fourth most consumed crop in the world. There are more than 200 varieties of potatoes sold in the United States. Common varieties include russets, reds, white, yellows (or Yukon), and purples. In Colorado, there are more than 70 varieties that come from the San Luis Valley which include, russets, yellows, fingerlings, reds, and others.

Potatoes are a type of vegetable and also part of the nightshade family. These terrific tubers contain more than just starch! Potassium, fiber, iron, and vitamins C, B6, and A can all be found among the different varieties! Additionally, potatoes contain several health-promoting phytochemicals such as phenolics, flavonoids, polyamines, and carotenoids. Eat potatoes with the skin on, because the skin contains many nutrients!

What is the best way to cook a potato?

The answer to this question depends on the variety of potato you are planning to prepare! For cooking purposes, varieties can be classified as waxy, starchy, or all-purpose.

Waxy potatoes have a low starch content and are often characterized by a creamy, firm and moist flesh that holds its shape well after cooking. This makes them ideal for roasting or boiling. You can also include them in casseroles and potato salads. Examples of waxy potatoes include Fingerling and Inca Gold.

Starchy potatoes are, you guessed it, high in starch and low in moisture! This makes them great for boiling, baking and frying. Examples include the Idaho Russet and Katahdin.

All-purpose potatoes are multi-purposed, therefore you can use them for many cooking purposes! They have a “medium” starch content that fall in-between waxy and starchy. Examples include Yukon Gold and Purple Peruvian.

Potatoes are a year-round, seasonal vegetable!
Pay tribute to the great tuber by trying a new variety at your grocery store!