Fluffy or moist, white or red, potatoes are a favorite of master gardener Paul James. He shares his experiences with growing and using the more commonly-grown tasty tubers:
Russet or Idaho potatoes are easy to grow and a must for baking, French fries and mashed potatoes. These potatoes are low in moisture and high in starch, which gives them a dry, fluffy texture no matter how they are cooked. Baking potatoes can grow to be large--even in the home garden. The best varieties have thin skins and are loaded with nutrients.
Boiling potatoes are high-moisture and low-starch. These tubers hold their shape well when cubed or sliced in potato salads, gratins and stews. They are available in several sizes and colors including red, white and blue.
All-purpose potatoes are in between in terms of moisture and starch content. This category includes 'Yukon Gold' as well as red and blue varieties and fingerling types. They are great no matter how you fix them.
Regardless of what variety you grow, you can harvest all potatoes while they are still young, which classifies them as new potatoes. Steaming or gently boiling new potatoes is a good way to prepare them. James likes to add melted butter or a touch of olive oil for flavor. A sprinkling of salt and a generous dousing of chopped chives and Italian parsley also enhance the flavor.
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