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Fingerlink Potatoes
Fingerling potatoes in a rainbow of colors. Photo by Shag Photo | IST.
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ABOUT THE AUTHOR

MALLIKA RAO is an intern at THE NIBBLE.

 

November 2010

Product Reviews / Main Nibbles / Vegetables

Types Of Potato

Page 5: Potato Varieties & Dishes C To J

 

This is Page 5 of a seven-page article, types of potato from C to J. Click on the black links below to view other pages. Visit our many more food glossaries—for all of your favorite foods.

 

Article Index: Potato Glossary:

This glossary is protected by copyright and cannot be reproduced in whole or in part without written permission.

 

Types Of Potato C To J

 

CHEESE FRIES
A popular snack dish in the U.S., cheese fries are French fries, drizzled with cheese (in restaurants, Velveeta is often used). Added toppings include bacon bits, chili and sour cream.

CHIP or POTATO CHIP
Chips are very thin slices of potato, usually deep-fried. They can also be baked. Per the history of potato chips, they originated at a resort in Saratoga Springs, New York, where a patron repeatedly complained that his potatoes weren’t crisp enough. The frustrated chef sliced the potatoes paper-thin and fried them to a crisp. They turned out to be a huge hit, and potato chips became America’s favorite snack food. Here’s a recipe to your own homemade potato chips.

 

CRISP
The British word for chips. In the U.K., “chips” refers to fried potatoes (as in fish and chips, which is fried fish with French fries).

 

CROQUETTE
Croquettes are patties or cylinders of mashed potatoes, rolled in breadcrumbs and deep-fried. They can take other shapes as well: Tater Tots are a miniature form of croquette. Meat and vegetables can be added to the mashed potatoes. The concept originated in France, and the name comes from the French word croquer, “to crunch.”  There are meat, fish and veggie croquettes in addition to potato croquettes.

EARLY POTATO
A variety that matures in the fall. Late-maturing potatoes mature in the spring.

  Potato Croquettes
Potato croquettes. Photo by Deramaen Rama | Wikimedia.

FINGERLING POTATO
Fingerlings are small (2-4 inches in length), narrow and elongated like a finger. They are known for their smooth creaminess and delectable flavor. Fingerlings are low in starch and grow in a variety of colors, including red (Rose Fin Apple potato), purple-pink (French fingerling potato, with an interior ring of pink on the inside) and yellow (Russian Banana potato and Princess Laratte—see photo of varieties at top of page). Fingerling potatoes have a rich and nutty flavor and are ideal for roasting, boiling or steaming. They look charming on the plate and can be served halved with dipping sauce or sour cream dip as a fun appetizer. Fingerlings hold their shape well when cooked, and are also ideal for purées. Because of their unique shape and size, Fingerlings cook more quickly than traditional potatoes—typically less than 25 minutes.

  French Fingerling Potato
French Fingerling potatoes. Photo © Idaho Potato Commission.

FLOURY POTATO
Floury/starchy potatoes, such as russets, are lower in moisture (drier) and high in starch. Due to their low sugar content they tend to fall apart when boiled. Floury potatoes do not hold their shape well after cooking—think of the crumbly texture of a baked potato. That’s why floury/starchy potatoes are easier to mash. Also use them for deep-frying  (French fries, potato pancakes). Examples include Idaho, russet and russet Burbank, as well as other varieties of russet potato).

  Russet Potatoes
Russets are the classic floury potato. Photo © Idaho Potato Commission.

GNOCCHI
Pronounced NYO-kee, these are potato dumplings served with a sauce. While made with potato instead of wheat flour, gnocchi are still considered pasta. The word “pasta” means paste, and gnocchi are made from a paste of potatoes. Here’s a gnocchi recipe.

 

GERMAN BUTTERBALL POTATO
These russet potatoes are round and golden in color—hence both “butter” and “ball.” The flesh is also buttery and a golden yellow, with a tender, flaky texture. These all-purpose potatoes are a versatile favorite for baking, frying and steaming. The German Butterball is an heirloom variety known as a “butterless” potato because the flavor is so buttery, you don’t need butter. The variety was introduced by David Ronniger of Moyie Springs, Idaho in 1988. It’s no relation to the Butterball family of poultry products.

  German Butterball Potato
German Butterball potatoes. Photo courtesy Gurneys.com.

GOLDRUSH POTATO
An early to mid-season russet potato, Goldrush potatoes have smooth russet-colored skins and very bright white flesh with a fine flavor. Oblong to long in shape, the variety debuted in 1992 in North Dakota, bred for high yields and to avoid several growing problems including drought. This versatile spud is good baked, boiled or fried. It has a lavender flower, which makes the potato field even prettier.

HACHI PARMENTIER
The French version of shepherd’s pie, made with a white wine sauce instead of brown gravy.

  Goldrush Potato
Goldrush potatoes. Photo courtesy Gurneys.com.

HASH BROWN or HASHBROWN
POTATO

Hash browns are shredded or grated and pan-fried potatoes, often seasoned with onion. They are a popular breakfast food in North America, often served along with eggs and sausage or bacon. They’re also a favorite with steak. The more elegant Swiss version, served with a fine dinner, is called rosti (see photo). A shredded or grated potato mixture with an egg binder becomes a potato pancake, or latke.

 
Hash brown or potatoes. Photo courtesy Mortons The Steakhouse, which makes terrific hash browns.

IDAHO POTATO
A russet potato grown in Iowa. Russets are extensively planted in Idaho and supply about 25% of the nation’s potato supply. The Idaho Potato Commission has worked hard to develop a consumer preference for potatoes from Idaho. See Russet Burbank potato.

 

JACKET
The skin of the potato.

 

JACKET POTATO
A baked potato, so-called because its jacket (skin) is left on while baking. See baked potato.

  Idaho Potatoes
The classic Idaho potato. Photo © Idaho Potato Commission.

 

Continue To Page 5: Potato Types K To N

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