National Potato Day: Discover these lesser-known kinds of potatoes
The US celebrates August 19 as National Potato Day to commemorate the presence of this popular vegetable. Renowned for their flavor, versatility, and nutritional value, potatoes are a staple in most cuisines. Yet, did you know that there exist numerous varieties of these super spuds, many of which you're probably unfamiliar with? Today presents the perfect opportunity to expand your knowledge.
Yukon Gold
This potato was first developed in the 1960s. It has eye-free skin, a smooth texture, and yellow-gold flesh. According to experts, it is a cross between a yellow and a white potato. Its flavor is earthy, buttery, and sweet, and is quite starchy and waxy when it comes to its composition. This makes it well-suited for almost all potato-based recipes.
All Blue
You may not have seen such potatoes but they exist for real. All blue potatoes have deep blue/purple skin, flesh, and boot. They are oval and have drier but firmer flesh than other varieties. Their flavor makes them a good sauteed, steamed, baked, or mashed side dish. Additionally, experts believe that they are highly nutritious and better for maintaining blood sugar than other potatoes.
La Ratte
La Ratte is a thin-skinned potato that is known for its buttery and rich taste replete with notes of hazelnut and chestnut. A native of Denmark and France, its texture is smooth and creamy and has a small-medium size, irregularly bumpy shape. It has a few shallow eyes on its skin with flesh that is yellow.
Red Bliss
Red Bliss potatoes are ruby-red in color and feature a milky white flesh. You can easily make some delicious boiled or roasted potato dishes with them since they are firm, easy to slice, and creamy. They even make for some scrummy soups. Boasting an oval and uniform shape, their texture is dense and waxy but low in moisture.
Austrian Crescent
Featuring a yellow color, Austrian Crescent has smooth skin and lighter yellow flesh. This variety is best used in salads as one can easily steam, roast, or boil them. A crescent-shaped fingerling, its texture is waxy and has a nutty and buttery flavor. In some cases, the length of these potatoes may reach up to 10 inches at full maturity.
