Seed potatoes are grown in all 50 states of the U.S.
A seed potato is a potato tuber used for planting. According the U.S. Potato Board, hundreds of varieties of seed potatoes are grown in all 50 states in the United States. These varieties can be sorted into seven main types of potatoes based on specific characteristics.
Russet
Russet potatoes are the most widely used potatoes in the United States. Grown predominately in the Northwest, russets are available all year long. These potatoes have a netted brown skin and white flesh, are high in starch and have a light and fluffy texture when cooked. Although russets are good all-purpose potatoes, they are ideal for baking and mashing. Readily available varieties include Burbank, Norkotah, Ranger and Shepody.
Round White
Round white potatoes have smooth, thin, tan skin and white flesh with a medium to low starch level. The creamy, versatile potato hold its shape after cooking, making it particularly good for boiling, for use in potato salads. This all-purpose potato also performs well steamed, fried or roasted. Major varieties include Atlantic, Katahdin, Superior and Reba.
Long White
Long white potatoes are similar in skin and flesh appearance to round white potatoes except the long white potatoes are oval-shaped. Like the round white, the long white is available all year long, has a medium starch level and a creamy texture when cooked. This all-purpose potato performs well boiled, microwaved or pan fried. Favorite varieties include Kennebec and White Rose.
Fingerling
Fingerling potatoes are small tubers with elongated shapes similar to fingers. They've become increasingly popular in restaurants. Most varieties have yellow flesh, are low in starch and have a firm waxy texture that make them perfect for baking, boiling and steaming. Fingerlings range in length between 5 and 10 cm and in diameter between 2.5 and 5 cm. Popular varieties include Russian Blue, Red Thumb and French Russian Banana.
Yellow
Yellow-flesh potatoes are firm with a cream-to light brown-colored smooth skin. The flesh is golden in color and is dense and creamy with a mild buttery flavor when cooked. Yellow potatoes can be mashed, baked, steamed, roasted and boiled. These potatoes are increasing in popularity and are now available most of the year. Common varieties include Yukon Gold, Sierra Gold and German Butterball.
Red
Red potatoes are best known for their naturally rosy red skin. The flesh can be white, yellow or red. Red potatoes have a firm, smooth waxy texture that makes them great for roasting, boiling or steaming. Reds are also good choices for salads. Popular varieties include Cheiftain, Dakota Rose, La Rouge and Norland.
Blue/Purple
Although originally grown in South America, blue and purple potatoes are gaining popularity in the United States. These uncommon potatoes come in a variety of blue- and purple-colored skins with nutty-flavored flesh that can range from dark blue to lavender to white. Microwaving best preserves the interesting colors, but blue and purple potatoes can also be steamed or baked with excellent results. Major varieties include Purple Peruvian and All blue and are mainly available in the fall.
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