Potatoes are the starchy tubers of a plant from the nightshade family. This staple vegetable is a valuable source of carbohydrates, protein and fiber as well as vitamins such as vitamin C and minerals such as potassium and iron. Potatoes can be divided into three basic types: starchy, waxy and all-purpose. Starchy potatoes such as russets, are best for baking and mashing because they cook up dry and fluffy but do not hold their shape well. Waxier potatoes, such as red potatoes, are low in starch. They are ideal for potato salads and other recipes where the tubers must hold their shape, but do not need to contribute their starch to thicken a soup or sauce. All-purpose potatoes have a medium starch content and are good for both uses. Yukon golds are among the best known.

Following is a list of the potato varieties used throughout our recipe website

Pacific Gold Russet Potatoes
Oblong, dark brown-skinned russet potatoes are mealy due to their high starch and low moisture content. When cooked, they have a fluffy, dry texture that makes them ideal for baking and for making crisp French fries with tender interiors. Use them for mashed potatoes when a fluffy texture is desired.

 

Pacific Gold Red Potatoes
Sometimes known as boiling potatoes, these smooth-skinned, firm potatoes are high in moisture and low in starch. They hold their shape very well during cooking and have a dense and moist texture. Red potatoes are one of the best choices for boiling, steaming and roasting and for potato salads. The most widely available varieties are round, 2-3 inches (5-7.5 cm) in diameter, and have dusky red skins. Very small, young red potatoes are sometimes called creamers.

 

Pacific Gold White Potatoes
These thin-skinned potatoes are considered all-purpose because their flesh is not as dry as starchy baking potatoes nor as waxy as red potatoes. White potatoes can be used for baking, boiling, roasting and steaming. Tiny, young white potatoes are called creamers or baby new potatoes.

 

Pacific Gold Yukon Golds
These distinctive all-purpose boiling potatoes, with pale gold skin and flesh, have a dense texture and somewhat buttery flavor. They make sumptuous mashed potatoes and are wonderful roasted, boiled, or steamed.

 

Pacific Gold Fingerling Potatoes
Because of their long, narrow shape, certain potato varieties are called fingerlings. Low in starch, they are good roasted, steamed or boiled.