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

FAQs

What is the most flavorful potato? ›

Yukon Gold potatoes were created in Canada, as a cross between the North American white potatoes and the yellow-fleshed South American potatoes. When cooked, these potatoes will have a buttery and earthy flavor.

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.

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.

According to a study, Americans chose “Classic” as their favorite potato chip flavor, followed by Sour Cream and Onion, then Barbecue. In 2017, Ruffles' Cheddar & Sour Cream had sales of $218.8 million in the U.S.

Yellow potatoes are subtly sweet with a rich buttery taste and medium sugar content. Grilling, roasting, mashing or in salads are the best method of cooking this type of potato.

While the waxy or floury rule is a good starting point, it's better if you know exactly what each potato is best suited to. Waxy potatoes perfect for boiling and adding to a salad. They're long and knobbly with a unique nutty flavour, which certainly set them apart.

Cauliflower is probably the most common substitute for potatoes. Many people singing the praises of cauliflower mash and even cauliflower rice. It's easy to fry and roast cauliflower or throw into soups and stews. And it's the one vegetable that's most likely to pass as potatoes.

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).

If roasted potatoes lack their crunchy sheen, overcrowding is usually the culprit. 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.

What are the best potatoes for diabetics to eat? ›

Best type of potatoes for diabetes

Sweet potatoes are one of the best types of potato for people with diabetes, as they are low-GI and contain more fiber than white potatoes. Sweet potatoes are also a good source of calcium and vitamin A. Carisma potatoes, a variety of white potato, are another lower-GI option.

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.

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 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.

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.

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.