Potato Products

U.S. Table-Stock Potatoes

There’s a reason the United States is one of the world’s major potato-producing countries, growing more than 20 million metric tons annually. In fact, there are many reasons—including favorable soil, ideal growing conditions, plentiful water and an industry committed both to advancing research and technology and to sustaining the traditions that made U.S. potato growers so world-renowned in the first place. The result: U.S. potatoes display a level of quality, consistency and variety that none can match.

Quality

U.S. potatoes' outstanding quality starts with exceptional seeds, all of which pass the U.S.’s strict seed certification system. Nature plays a role, too, giving major potato-growing regions the long, warm days and cool nights that ensure maximum productivity and consistent, flavorful potatoes with minimal defects. And the cold, hard winters keep pests and diseases at bay.

Because the United States potato industry is largely a family affair, U.S. potato growers draw from generations of in-the-field experience to cultivate a premium product. Reflecting this strong tradition dating back to the early 1900s, U.S. potato growers take pride in the special care with which they tend their crops.

Consistency

All U.S. potatoes are inspected and sorted for maximum quality and consistency. The pick of the crop is sized and graded using standards of quality established by the United States Department of Agriculture (USDA). The upshot: a high-quality potato that buyers can count on for consistency and value.

Variety

U.S. potato growers cultivate a broad selection of more than 100 table-stock varieties. Each fits into one of seven potato categories: russet, red, white, yellow, blue-purple, fingerling and petite. Gradations in size, texture, color and flavor pack the potato toolkit with even more versatile choices, as do multiple potato grades and flexible packaging options. It all makes potatoes the perfect base for a whole new crop of nutritious, contemporary recipe ideas and promotions. The following pages introduce you to the major types of U.S. potatoes, their characteristics and varieties.

PRODUCT DESCRIPTION

These medium- to large-sized potatoes are oblong or slightly flattened and oval. They have a light to medium russet-brown, netted skin and white to pale yellow flesh. Their texture is floury, dry, light and fluffy, while their hearty skin is flavorful when cooked. Expect a mild, earthy flavor and medium sugar content.

RECOMMENDED USES

Russets are the potato of choice for baking and frying with a finished product that is crispy on the outside and fluffy on the inside. They also make heavenly mashed potatoes—light and fluffy. Their flavor and fluffy texture when baked go well with all kinds of toppings, from traditional sour cream and chives to bold Mediterranean and Latin seasonings. Cut them into planks or wedges to make hearty oven-roasted fries.

 Profile --- Russet Potatoes Russet Potatoes

PRODUCT DESCRIPTION

These small to medium, round or slightly oblong potatoes have a smooth, thin red skin and white flesh. With their waxy, moist, smooth and creamy texture, red potatoes are subtly sweet in flavor and boast a medium sugar content.

RECOMMENDED USES

Because of their waxy texture, red potatoes stay firm throughout cooking, whether roasted or stewed. Their thin yet vivid red skin adds appealing color and texture to sides and salads. Reds are frequently used to make tender yet firm potato salad and to add pizazz to soups and stews. They are also delicious mashed or roasted.

 Profile --- Red Potatoes Red Potatoes

PRODUCT DESCRIPTION

White potatoes are small to medium in size and have a round to long shape with white or tan skin and white flesh. These are medium-starch potatoes with a slightly creamy, dense texture and thin, delicate skin. White potatoes have a subtly sweet and mild flavor and low sugar content.

RECOMMENDED USES

White potatoes hold their shape well after cooking. Their delicate, thin skins add just the right amount of texture to velvety mashed potatoes without the need for peeling. Grilling whites brings out a more full-bodied flavor. White potatoes are also good for frying. To create signature potato salads, just toss cooked white potatoes with dressings and ingredients borrowed from other salads: Caesar dressing and grated Parmesan, or ranch dressing, chopped egg and bacon crumbles.

 Profile --- White Potatoes White Potatoes

PRODUCT DESCRIPTION

Yellow potatoes range from marble-sized to large and are round or oblong in shape. With a light tan to golden skin and yellow to golden flesh, these potatoes have a slightly waxy, velvety and moist texture. Yellow potatoes have a subtly sweet, rich and buttery flavor and a medium sugar content.

RECOMMENDED USES

Yellow potatoes have grown exceedingly popular with consumers and chefs thanks to their sumptuous, buttery flavor and creamy texture. Grilling gives them a crispy skin that enhances those qualities while also creating a slightly sweet, caramelized flavor. The creamy texture and golden color of yellow potatoes mean you can use less or no butter for lighter, nutritious dishes, and their naturally smooth texture lends itself well to lighter versions of baked, roasted or mashed potatoes. Simmer yellow potatoes until fully cooked, then drain, chill, and gently smash into flat disks. Brown these in oil or clarified butter and serve as a side or appetizer topped with sour cream and chives or other garnishes.

 Profile --- Yellow Potatoes Yellow Potatoes

PRODUCT DESCRIPTION

Purple-blue potatoes are small to medium with shapes ranging from oblong to fingerling. These potatoes have a deep purple, blue or slightly red skin with blue, purple lavender, pink, red or white flesh. That flesh is characteristically moist and firm, and the potatoes’ flavor is earthy and nutty. Their sugar content is low.

RECOMMENDED USES

Most purple-blue potatoes’ flesh is moist and firm and retains its shape while adding eye-catching color and luscious taste to salads. Their purple hue is preserved best by microwaving, but steaming and baking also complement purple-blue potatoes. Because of their mild yet distinctly nutty flavor, purple-blue potatoes naturally pair well with green salad flavors. Combine them with white and red potatoes in salads or roasted medleys to make all three colors pop.

 Profile --- Purple/Blue Potatoes Purple/Blue Potatoes

PRODUCT DESCRIPTION

Fingerling potatoes are 2 to 4 inches long and, as their name suggests, are finger-shaped or oblong. Their skin comes in red, orange, purple and white varieties, and their flesh can run from red and purple to yellow and white—sometimes streaked with veins of color. These potatoes have a firm, waxy texture and their flavor is buttery, nutty and earthy with a medium sugar content.

RECOMMENDED USES

Fingerlings’ color and shape are a welcome visual addition to any dish. Pan-frying and roasting enhance their robust taste and showcase their wonderful nutty or buttery flavors. Consider fingerlings as a change-of-pace foundation for a unique potato salad. Split fingerlings lengthwise and oven-roast to serve as a small-plate or sidedish alternative to fries, enjoyed with a flavored dipping sauce like spicy ketchup, romesco or Sriracha mayo.

 Profile --- Fingerling Potatoes Fingerling Potatoes

PRODUCT DESCRIPTION

These small bite-sized potatoes are actually a USDA grade standard based upon size—both “C-size” potatoes and smaller specimens often referred to as pearls or marble size. They have the same skin and flesh color as their larger-sized cousins, and the same shape, texture and sugar content. Their flavor profile is similar but more concentrated, given that it’s packed into a smaller potato.

RECOMMENDED USES

Roast a combination of colors for an attractive side. Their concentrated flavor and quicker cooking time make them a smart choice for potato salads. Or simply toss in olive oil, rosemary, salt and pepper to make colorful, delicious and fun roasted potatoes. They save prep time because they can be prepared and served whole, without slicing or chopping.

 Profile --- Petite Potatoes Petite Potatoes