There are more than 200 varieties of potatoes sold throughout the United States.
Each of these varieties fit into one of seven potato type categories: russet, red, white, yellow, blue/purple, fingerling and petite. Learn more about the characteristics and cooking recommendations for each type of potato below.
To see videos about what makes each type of potato unique, please visit our Potato Types Videos page.
Take a trip down the frozen aisle of any grocery story and you’ll find many different frozen potato options, from wedges, shreds, hash browns and tots to slices, dices, crinkle cut and waffle fries. These products are instantly quick frozen to lock in the taste and nutrients of fresh potatoes, and maintain a longer shelf life. Baking frozen potatoes is a great time-saving option for breakfast, lunch, dinner or a snack.
Contrary to popular belief, dehydrated/instant potatoes found in boxes in the center aisle of the grocery store are REAL potatoes. Whole potatoes are actually put through an advanced process to create premium dehydrated/instant potato products. Thanks to the careful processing techniques used, dehydrated/instant potato products retain most of their nutrition. Dehydrated/instant potatoes provide significant amounts of potassium and some B vitamins, as well as smaller amounts of other vitamins and minerals including iron.
Fries are made from fresh white potatoes. Like potatoes cooked by other methods, fires provide important shortfall nutrients and are now prepared with healthier oils. Innovations in food science and technology are driving continuous improvement to ensure this nutritious and popular vegetable continues to align with dietary guidance. When eaten in moderation, fries can be part of a healthy, well-balanced diet.
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