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

FAQs

What is the best tasting potato? ›

Potato 'Arran Pilot' - First Early

A reliable old favourite that remains as popular as ever. 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.

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.

Waxy potatoes have less starch than Starchy potatoes and contain more moisture and sugar. They are often smaller with a waxy outer skin and a creamy, firm and moist flesh. When to use: Waxy potatoes hold their shape well after cooking so are great for boiling, roasting or slicing.

Yukon gold potatoes are famous for having a distinct nutty flavor and the smoothness of butter – which also influences the taste! This unique flavor makes Yukon gold potatoes highly sought after by consumers. Because it's so flexible, the Yukon gold potato can be added to a variety of recipes to improve its quality.

Yukon Golds fall right in the middle of the spectrum.

This is the real beauty of the Yukon Gold, what makes them the best potatoes for roasting. The crisp. The creaminess. The texture.

The Best: Yukon Gold Potatoes

The Yukon Gold potato — which is also one of our favorites for mashing — is an obvious choice for roasting. Their skin is thin, so they cook through fairly quickly, and they're just waxy enough to hold their shape.

Russet potatoes will produce crisper crusts and fluffier centers. Yukon Golds will be slightly less crisp and have creamier centers, with a darker color and deeper flavor. You can also use a mix of the two. The potatoes should be cut into very large chunks, at least 2 to 3 inches or so.

The Healthiest Potato is the Red Potato

But all potatoes, including sweet potatoes, make a great addition to any well-balanced diet! They are delicious, versatile, and worth including.

Which potatoes are best for frying? ›

And the clear winners are Idaho or russet potatoes.

These potatoes are dense and have less moisture, which is key to avoiding soggy fries. You can also use Yukon gold potatoes, which are an all-purpose potato that can be used for frying. You should avoid waxy potatoes like red-skinned, new, or fingerling potatoes.

Because waxy potatoes are relatively low in starch and high in moisture, their cells stay intact when they're cooked, meaning that slices or cubes hold up when boiled or baked. Waxy potatoes will hold their shape when boiled—and dressed with a ton of cheese and pepper.

Yukon Gold Potatoes

Yukon Golds have thin gold skin that doesn't need to be peeled before mashing, and their creamy flesh has a sweet, buttery flavor. Use just about any cooking method for these gold potatoes and you won't be disappointed with the results.

Sweet potatoes are commonly swapped for russets in baking for a unique flavor. Sweet potatoes have a little higher moisture content compared to russets, which is why the skin doesn't crisp up as much, as the moisture steams the potato while it bakes.

The carb content varies depending on the potato variety. The lowest is Zerella with 8.9 g per 100 g. GiLICIOUS comes in at 10.3 g per 100. Both of these are marketed as low carb potatoes and claim '25% less carbs'.

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.

Russet Burbank is a potato cultivar with dark brown skin and few eyes that is the most widely grown potato in North America. A russet type, its flesh is white, dry, and mealy, and it is good for baking, mashing, and french fries (chips). It is a common and popular potato.

Round White AKA Chef Potatoes

B is the most common in foodservice.

While Russet potatoes are the best potatoes for baking, there's no rule requiring you to use this type. Other potatoes that are low in moisture or high in starch, such as Idaho potatoes, are also good for baking and often used.