Potatoes were discovered in South America 7,000 years ago and were later imported to Europe. They come in two categories: starchy and waxy. Popular varieties include Russet, Yukon Gold, Red Bliss, and Peruvian purple. New potatoes are smaller and have a milder flavor.
Solanum tuberosum, more commonly known as the potato, is a delicious edible tuber that has been grown in South America for thousands of years. Native Americans discovered it around 7,000 years before the birth of Christ and proceeded to cultivate and breed numerous varieties, which were later imported to Europe by early explorers. While the potato didn’t have an immediate success in Europe, the tubers eventually became popular in many regional cuisines and are now grown and sold around the world. Unfortunately, the biodiversity of the potato suffered in the 20th century and many unique, exotic and delicious varieties have been lost forever.
Most markets have potato displays offering several varieties to choose from. All types fall into two basic categories: starchy and waxy. Starchy potatoes are very suitable for baking and mashing, while waxy potatoes hold their shape well when boiled and fried. If you’re not sure whether one is starchy or waxy, a starchy potato will always sink in a saline solution.
The classic potato is the Russet or Idaho, a roughly ovoid brown tuber with starchy white flesh. Numerous varieties of Russet are grown around the world and the durable tubers will keep as long as they are stored in a cool, dark place. Most of those raised in Idaho are Russian, because they hold up well through processing and shipping, and because there is high consumer demand for them.
Another common potato variety is the Yukon Gold. These are roughly spherical in shape, with dull brown to gold skin. Yukon Golds are generally waxy and delicious in soups, although they will start to break down if cooked too long. Another similar potato, the Red Bliss, has flaky red skin instead of a smooth yellow outer layer, but it also has white flesh. It can sometimes be difficult to distinguish between Red Bliss and Round Reds, which are hot, waxy potatoes; Round redheads usually have smooth skin.
When it comes to exotic looking options, the natural choice is Peruvian purple. Purple potatoes have dark purple skins and pale purple flesh, and the color will be retained while cooking. They’re fun when mashed, but they’re also excellent roasted and make an exotic base for gratin potatoes. The popularity of this distinctive variety began to soar in the 1990s, and most grocery stores and farmers’ markets now offer them.
Finally, some potatoes are sold as new or new potatoes. These are exactly what they sound like: potatoes that haven’t fully ripened. They tend to be smaller and are often used whole in roast vegetables. New potatoes also have a milder flavor, and since the waxy varieties are the most common type, they can be used in a variety of dishes, such as roasts, soups, and hash. They can also be used with their thin, delicate and flavorful skins.
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