Red, Yellow or White: Which Potato Is Best for Eating? Know Which One to Choose

There are many types of potatoes, and each of them has its own specific texture, moisture, and starch content. It means that some of them will be best suited for boiling, whereas others will serve well for roasting or making crisp fries. There is, thus, no such thing as a "best" potato because it all depends on what food you are going to prepare. 

White Potatoes: Best for Boiling and Potato Salads 

White potatoes usually have more moisture content and a waxy texture. They keep their shape even after being cooked, which makes them perfect for boiling, soups, stews, and potato salads. Should you require your potato pieces not to fall apart when boiled, then white potatoes might be the right choice for you.

Yellow Potatoes: Perfect for Mashed Potatoes 

Yellow potatoes like the Yukon Gold are highly valued for their naturally creamy texture and mild buttery flavor. Yellow potatoes are excellent choices for making mashed potatoes as they become very creamy once mashed up. This is because of the flavor of yellow potatoes, which makes it unnecessary to use too much of butter or cream to make the mashed potatoes flavorful. 

Red Potatoes: Good for Roasting 

Red skin potatoes have a waxy texture and hold their shape well during cooking. Red skin potatoes are ideal for roasting, steaming, boiling, and potato salad as their firm texture helps them maintain their form. However, they might not be perfect when you require a super crispy texture.

Russet Potatoes: Great for Crispy Fries 

When preparing crispy French fries, hash browns, and baked potatoes, one needs to use starchy potatoes like Russets. These potatoes contain less moisture and will help achieve a crispy outer layer of the dish while being fluffy on the inside. They will also be helpful in cases when dry and fluffy texture is required. 

So, Which Potato Should You Buy? 

It all depends on what dish you are going to prepare. Select white potatoes for boiling and salads, yellow ones for mashed potatoes, red potatoes for roasting and dishes that require firm pieces, and finally, Russets for crispy French fries.
As we see, the color of potatoes itself is not a criterion of quality. The choice of the type of potato depending on its texture and starchiness will make a real difference.