Which spud's for you?

By Janet K. Keeler, Times Food and Travel Editor
Published March 12, 2008

St. Patrick's Day is near and that has us thinking about potatoes. A look at the spud bins at the grocery store reveals plenty of choices. But which ones to serve with our corned beef (not russets) and which to mash with milk and butter (definitely russets)?

Here's a handy guide to take shopping.

Russet potatoes:

Also called Idaho.

High starch. Dry and crumbly when cooked and very absorbent.

Best uses: Baked, mashed, fried, potato pancakes, scalloped. (Do not overbeat in mashed or results will be gluey.)

White: 

Incorrectly called all-purpose; not good for baking or frying.

Medium starch. Creamy texture that holds its shape after cooking.

Best uses: Boiled, salads, soups and chowders, pan-frying. (Corned beef-compatible.)

Yukon Gold:

Modern day potato sweetheart.

Medium starch with yellow, buttery flesh. Falls apart easily if overcooked.

Best uses:Salads, mashed (using less butter and milk than russets), steamed.

Fingerlings:

Find them in white and red varieties.

Low starch and waxy. Creamy texture holds its shape after cooking.

Best uses: Boiled, pan-fried, pureed, salads, scalloped.

New potatoes:

Also called creamers and baby potatoes.

Immature potatoes with waxy, thin skin. Delicate, sweet flavor with low starch. Can come in many colors.

Best uses: Steamed or roasted whole, salads, gratins.

Red potatoes:

Sometimes called red bliss or creamers but mistakenly labeled new; they are mature.

Low starch. Tasty on their own and the creamy flesh keeps its shape.

Best uses: Boiled, soups and stews, salads, hash browns. (Corned beef-compatible.)

Dutch Babies:

Sort of a cross between Yukons and new potatoes.

Waxy skins, yellow flesh and low starch. Light, subtle flavor.

Best uses: Steamed, boiled or whole roasted. (Corned beef-compatible.)

[Last modified March 11, 2008, 14:01:42]