Three types of potatoes are most often found in grocery stores and markets: with white, yellow, and pink flesh.
The color of the skin, as Yulia Arkhipova, an expert at the online publication BelNovosti, a chef, explains, usually corresponds to the color of the flesh: in white potatoes it is gray or cream, in yellow potatoes it is yellowish, and in red potatoes it is pinkish.
We won»t talk about purple potatoes for now: this is a rare variety that is more expensive and less common.
Potatoes of different colors differ from each other in starch content, which affects the taste and ability to retain shape.
Here are recommendations for using potatoes depending on their color.
White potatoes
Recommended for mashed potatoes, cream soups and casseroles, as they boil well and have a pleasant velvety taste.
Yellow potatoes
It is valued for its ability to hold its shape well, so it is suitable for salads, baking and boiling in its skin.
Red potatoes
This variety is worth using if you want to try fried potatoes: Red potatoes contain little starch and retain their shape when cooked.
