Know Your Potatoes | Red, Yukon Gold & Russet | Flavor, Uses & Cooking Tips
Hi friends, Megan K. here with your guide to potatoes. I have the peel on these spuds, everything you need to know about their flavors and the best ways to use them!
When it comes to choosing the best potatoes for your meals, understanding the differences between red potatoes, Yukon Gold, and russet potatoes can make all the difference. Each variety has a unique flavor, texture, and best cooking method. Whether you’re making mashed potatoes, roasting, or baking, selecting the right potato ensures the best taste and consistency for your dish.
Red Potatoes — Buttery & Firm
Flavor & Texture:
Red potatoes have a smooth, thin red skin with a creamy white interior. Their texture is waxy and moist, which helps them hold their shape when cooked. The flavor is mildly sweet and buttery, making them ideal for lighter dishes.
Best Uses:
Because of their firm texture, red potatoes are excellent for:
Roasting – Their thin skin crisps up beautifully while keeping the inside tender.
Boiling – Perfect for potato salads since they don’t fall apart.
Sautéing – Great for skillet dishes or breakfast potatoes.
Soups & Stews – Their waxy texture keeps them intact when simmered.
Hasselback – Wonderful with bacon or cheese, the process of a single potato sliced into thin wedges but left joined at the bottom, baked until the layers fan out into rounds of crispy bliss.
Yukon Gold Potatoes — The All-Purpose Favorite
Flavor & Texture:
Yukon Gold potatoes have a thin golden skin and a yellow, buttery interior. They also come in a smaller variety known as baby Yukon gold, same profile just small…. They are medium-starchy, meaning they strike a balance between waxy and fluffy. Their naturally rich, buttery taste makes them a go-to for almost any potato dish.
Best Uses:
Because they hold their shape well but can also be mashed smoothly, Yukon Golds are perfect for:
Mashed Potatoes – Their creamy texture results in smooth, flavorful mashed potatoes without the need for excessive butter.
Roasting – They crisp up nicely on the outside while staying soft inside.
Soups & Chowders – They add creaminess when blended.
Gratin & Scalloped Potatoes – Their rich flavor complements cheesy, baked dishes.
Hasselback – Perfect for this preparation, Yukons serve as a blank canvas as you use a single potato, sliced into thin wedges but left joined at the bottom, baked until the layers fan out into rounds of crispy bliss.
French Onion Soup, Hasselback Baby Yukon Gold Potatoes:
Ingredients:
1½ pounds of baby Yukon Gold potatoes, sliced hasselback style
3 tbsp salted butter
2 large yellow or sweet onions, peeled & thinly sliced
1½ cups beef bone broth
6 sprigs of fresh thyme
4 cloves garlic, smashed
2 tbsp olive oil
¼ cup dry white wine
½ tbsp dry sherry
½ tbsp all-purpose flour
½ tsp black pepper, more to taste
¾ tsp flaky salt, more to taste 1½ cups grated Gruyère cheese
Directions:
Heat your oven to 400°F. Hasselback your taters, then coat them in olive oil + heavy pinch of salt & cracked pepper. Place on a baking sheet or in a cast iron skillet add 4 sprigs of thyme & smashed garlic. Cook for 30 minutes. Then start your French Onion Soup base by melting butter in a braiser or Dutch oven over medium heat. Add onions, ½ tsp salt & 2 sprigs of thyme, stir & cover, letting onions soften, 5 minutes. Remove lid & let onions caramelize until golden brown over medium heat, stirring occasionally. Adjust heat if onions are browning too quickly.
Once onions are caramely, add wine & sherry to the pot, allowing mixture to come to a boil. Stir in flour & let thicken for a minute or two. Add your bone broth, ¼ tsp salt & pepper & boil uncovered for 10 minutes. Let the mixture rest a bit. Then add your taters to the soup mixture & cook in the oven for about 15 minutes. Remove from the oven & cover with cheese. Heat the broiler & place your dish on the center rack until the cheese is golden brown & enjoy!
Russet Potatoes — Fluffy & Classic
Flavor & Texture:
Russet potatoes have a thick, rough brown skin and a dry, starchy interior. Their light and fluffy texture makes them ideal for dishes that require a softer consistency. They have a mild, neutral flavor that absorbs seasonings and butter well.
Best Uses:
Due to their high starch content, russet potatoes work best for:
Baked Potatoes – Their fluffy texture makes them ideal for loaded baked potatoes.
French Fries – They crisp up well when fried.
Mashed Potatoes – When whipped, they become light and airy.
Hash Browns – Their starchiness helps create a crispy crust.
Hasselback – Wonderful with minced or chopped fresh herbs like parsley, oregano, dill, or thyme or an herby sauce… pair deliciously with this preparation of a single potato sliced into thin wedges but left joined at the bottom, baked until the layers fan out into rounds of crispy bliss.
Tips for Cooking Potatoes
For crispy roasted potatoes, soak them in water for 30 minutes to remove excess starch.
For fluffier mashed potatoes, avoid over-mixing to prevent gumminess.
For the crispiest fries, double-fry russet potatoes—once at a lower temperature to cook through, then at a higher heat to crisp.
By understanding the unique qualities of red potatoes, Yukon Gold, and russet potatoes, you can elevate your cooking and ensure every dish turns out perfectly. Whether you want crispy roasted potatoes, creamy mashed potatoes, or a classic baked potato, choosing the right variety is key.
