Potato Varieties
Wisconsin
Potato Varieties
Russet
Best for: Baked, Deep Fried, Mashed
Available: Year Round
Looking for the ideal baked potato? Then look to the Wisconsin Russet potato. The high starch content and dry, mealy texture of this brown potato make for a light and fluffy baked potato, creamy mashed potatoes and a crispy, yet tender, French fry.
Blue and Purple
Best for: Au Gratin, Boiled, Fried, Mashed, Roasted, Salads, Steamed or in Stews
Available: Fall
Originally from South America, these potatoes are now popular in the U.S. Primarily available in the fall, they certainly add color to your favorite dish, and a subtle nutty flavor. Want to keep that pretty dark blue or lavender flesh colorful? Microwaving preserves the color best. Try them steamed or baked as well.
Yellow/Gold
Best for: Au Gratin, Boiled, Grilled, Mashed, Roasted or Steamed
Available: Late Summer – Early Spring
With their dense, creamy texture and golden flesh color, these rich Wisconsin Yellow Flesh potatoes have a just-buttered appearance. Yellow Flesh potatoes from Wisconsin are available starting in late summer through early spring — and are best prepared as a baked, mashed or roasted potato.
White
Best for: Boiled, Fried, Mashed or Roasted
Available: Year Round
Mashed potatoes, gratins, soups, salads, scalloped, casseroles, roasted — the Wisconsin round white potato can do it all. Available year round and with a light tan skin and white flesh, the white potato can grace your dinner table during any season.
Red
Best for: Au Gratin, Boiled, Grilled, Roasted, Salads or in Stews
Available: Late Summer – Early Fall
Rosy-skinned and white-fleshed, Wisconsin Round Red potatoes have a firm, smooth, and moist texture, making them well-suited for salads, roasting, boiling, and steaming. Enjoy them while you can —they’re harvested in late summer and early fall and are available until the following summer.
Fingerling
Best for: Boiled, Baked, Roasted or Steamed
Available: Fall
Waxy, firm, colorful and flavorful — fingerlings have a finger-like shape. Their smaller size and thin skins make them quick to prepare. Fingerlings are harvested in September and October and are available throughout the year.
Potato Varieties
and Usage
