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5 potato varieties
The humble potato is affordable and versatile. That's why it's become a staple of Quebec cuisine. Best of all, potatoes can be prepared thousands of different ways. You can turn them into mashed potatoes, chips, fries, stews, and the list goes on and on! To help you pick the right spud for your recipes, here are 5 different types of potatoes available at a Super C near you.
1
the Russet potato and white potato: versatile
Do you prefer the starchy texture of the Russet potato or the crispiness of a grilled white potato?
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2
the red potato: tasty
Do you prefer a hint of sweetness with a firm texture? The red potato is what you’re looking for!
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3
the yellow potato: delicate
This variety comes in different shapes and sizes: small, medium, round, oblong, etc.!
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4
the baby potato: practical
The baby potato is ideal for an easy meal on the go. It’s the very definition of a sure bet!
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5
the sweet potato: sweet
The sweet potato is truly one of a kind! Its pleasant, sweet orange flesh is perfect for stews and mashed potato dishes.
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1
the Russet potato and white potato: versatile
Russet potatoes are easy to spot with their pale brown skin and slightly oblong shape. Their starchy flesh is ideal for absorbing butter or sour cream.
Perfect for: fries, baked potatoes, mashed potatoes. Try the Idaho Russet in your next tourtière!
White potatoes have a thin, pale yellow skin. They’re more firm than other varieties of potatoes and will keep their shape when baked, making them perfect for roasting or grilling. Best of all, they don’t even need to be peeled!
Perfect for: gratin dishes, fries, baked in the oven, grilled on the BBQ.
2
the red potato: tasty
Just like the name implies, red potatoes have a red skin. They also have a subtle sweet flavour and a texture that’s a bit more waxy and less starchy than white potatoes. Red potatoes have a white flesh and remain firm when cooked.
Perfect for: soups, stews, potato salads, hash browns.
3
the yellow potato: delicate
Yellow potatoes have a slightly waxy texture and a subtle sweet flavour. They come in myriad shapes and sizes (small, medium, round, oblong, etc.). They aren’t as firm as other varieties and tend to lose their shape once cooked. In other words, they’re not the best spuds for soups or gratin dishes.
Perfect for: mashed potatoes, baked in the oven, homemade fries.
4
the baby potato: practical
Baby potatoes don’t need to be peeled, making them an ideal ingredient for hectic weeknights! They’re available in several varieties (brown, red, or even blue) and are suited for different cooking techniques because their similar size means they’ll cook evenly.
Perfect for: potato salads, baked en papillote, dishes for kids (children like these small spuds). If you’re short on time, try some seasoned baby potatoes – simply cook to your liking and you’re all set!
5
the sweet potato: sweet
Sweet potatoes are easy to spot thanks to their reddish skin and orange flesh. They take longer to cook than other varieties because they’re dense. But we promise that their sweet taste is worth the wait!
Perfect for: stews, mashed potatoes, desserts, sweet potato fries, baked en papillote, grilled on the BBQ.
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