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Thin skin with reddish-pink color and crisp white flesh.
Small, either sphere- or egg-shaped, and mostly smooth.
Silky, waxy (meaning not as starchy as Russets) and juicy
Small and versatile, with ability to absorb whatever flavor you cook with.
After boiling and softening, chill them to decrease glycemic index. Make potatoes into resistant starch by cooling boiled potatoes.

Named after Canada’s Yukon River—gold rush hotspot—Yukon golds are golden both inside and out.
Rich and earthy taste.
Thin, smooth skin, and creamy texture when made in water.

Also called Idaho potatoes. Russet skin is smooth and ruddy brown, with pale white flesh.
Medium to large in size, and almost always oblong shape.
Russets are drier, so cook them in water because they’re highly absorbent, ideal for mashing or baking.

Fingerlings are bred to be smaller when fully mature.
Reddish-pink, yellow, or purple, with the flesh to match.
Long, slender shape, finger-length.
Wash and halve them—leave the smooth, delicate skin as-is—roast with oil-free marinade, bake, or boil.

Bright orange flesh, mauve skin.
Smaller and oblong shape.
Sweet fingerlings are softer-skinned and less stringy on the inside than larger sweet potatoes.

Copper skin with orange flesh.
Soft, incredibly moist, and slightly stringy.
Don’t peel the skins especially if the potatoes are fresh and organic.
Source of beta-carotene.
Chop crosswise into coins, then roast until glossy sugars seep out, flip halfway through.
For Stovetop Cook all the water down til the pot is just potatoes left, will get the same carmelized effect.

Deep-pink skin with marbled flesh that ranges from magenta to violet.
Slightly less sweet than other sweet potatoes, with dense flesh that is moist and tender.
In contrast to orange sweet potatoes, purple potatoes may require added cook time (or a higher temp) because they are slightly starchier.
Highest antioxidant content of all potatoes, anti-cancer food providing plantbased protein and resistant starch with lots of fiber that feeds healthy gut microbes.

Deep magenta skin with creamy-to-pale-yellow flesh.
Sweet, nutty, chestnut-like taste.
Denser, drier, and starchier flesh compared to other sweet potato varieties; meaning they are tougher to cut when raw.
Use this starchier, not-as-sweet variety in casseroles, mashes, or plantbased gratins.

All these descriptions are based on: https://blog.misfitsmarket.com/potato-guide-taste-texture-smell-recipes/

Slow Cooker Crock Pot Potatoes layered with tomatoes peppers onions mushrooms tomato paste https://www.drmcdougall.com/recipes/crock-pot-pizza-potatoes/

Thanking for Following Balanced Meals. Share these Potato based Plantbased Recipes from The McDougall Kitchen!

Potatoes