These Flavor-Packed Potato Recipes Are Seriously Easy to Make (2024)

FAQs

What is the most flavorful potato? ›

Potato 'Arran Pilot' - First Early

This traditional, first early variety produces white tubers with firm, waxy flesh. Renowned for its deliciously earthy flavour, Potato 'Arran Pilot' should be cooked straight from the ground to be enjoyed at its best. Eat hot or cold as a new potato or as a fabulous salad variety.

Mashed, fried, roasted, boiled - that's four, but what about another 59 ways? Sounds impossible, but the guys at Bon Appétit have taken on the enormous task of cooking potatoes in every way imaginable, and put it all together into a single 33-minute video.

Recipe Tips

A lesser known secret is to flavor the roast lamb and potatoes with fresh orange juice and mustard in addition to salt, pepper, and garlic. The result is savory with an ever-so-slight hint of sweetness, yet the flavors of orange and mustard never overpower or dominate.

Russet potatoes are arguably the best potatoes for baking, although they are also great for mashing and frying. The main reason thick-skinned Russet potatoes are perfect for baking and more is because they contain significant amounts of starch.

The Origin of Taste

So why are Idaho® potatoes so much better than the rest? Idaho's growing season of warm days and cool nights, combined with plenty of mountain-fed irrigation and rich volcanic soil, produce the unique texture, taste, and dependable performance that keep customers asking for more.

No. 1 potatoes have less defects and are more even shaped in general, so are easier for the kitchen to get use out of the whole potato. Yields could be better.

Belarus is right at the top of the list with each Belarusian consuming around 170 kg of potatoes each year. Countries like Ukraine, Kazakhstan, Russia, and Poland also demonstrate relatively high consumption at 100 kg per person or more.

Famous Outlaw Potato. Each potato is over 1 lb. before toppings! Butter, cheese, sour cream, bacon, chives and a heaping pile of meat on top.

In a large pot, add potatoes, 1 tablespoon salt, and cold water to cover by 1 inch. Bring to a boil, reduce heat to medium, and cook uncovered until potatoes are tender and can easily be pierced by a knife, about 10 to 15 minutes (20 to 25 minutes for larger potatoes).

Which potatoes are softer? ›

Waxy potatoes are lower in starch and higher in moisture. While they have a softer texture, they tend to hold their shape pretty well, which makes them great for roasting. Starchy potatoes are high in starch but lower in moisture, which gives them a more crumbly texture—they're ideal for baked potatoes with toppings.

Yukon potatoes are considered all-purpose, not waxy like yellow potatoes. Their smooth, yellow skin often gets them confused with regular yellow potatoes, BUT they are not the same. Yukon golds are a hybrid of white potatoes and yellow potatoes. This means they have qualities of all-purpose and waxy potatoes.

Because of their high starch content, starchy potatoes don't hold together very well when cooked so avoid using them in dishes that require boiling, roasting or slicing like casseroles, potato bakes, gratins or potato salads.

Solanine also causes a bitter flavor. If cooked potatoes taste bitter or cause a burning sensation in your mouth or throat, this can indicate high solanine levels, even if the potato does not look green ( 2 , 4).

Just as overcrowding bacon or mushrooms in a saucepan causes disappointingly mushy results, placing potatoes too close to each other on a baking sheet will prevent them from crisping while they roast. Ovens are like saunas, blasting potatoes with dry, hot air.

The russet potato, despite its low fiber content, has very low sugar content and ranks the best (as having the lowest) sugar-to-fiber ratio. See the snapshot of our analysis of the best potatoes for weight loss below, or use our interactive chart, here.

Potatoes come in a wide range of varieties, and each has a slightly different balance of starch, water content, and skin thickness. All of these factors can make a big difference in how tender they become when baked, as well as how crispy their skins get, among other details.

Round White AKA Chef Potatoes

B is the most common in foodservice.