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A variety of potato that is excellent as a new potato but is also grown and marketed as a maincrop potato.

Yellow potatoes have skins and flesh that ranges from pale yellow to golden yellow. Their flesh has a buttery flavor and they are used for baking, boiling, roasting, and mashing.

A European cheese originally produced in the Auvergne region of France. Made with partially skimmed pasteurized or unpasteurized cow's milk and at times buttermilk, Gaperon cheese is formed into dome-like shapes with flat bottoms.

A type of flour produced from cooked, dried, and ground potatoes. It is used as an ingredient in potato based recipes to enhance the potato flavor and is often mixed with other types of flour for baking breads and rolls.

One of several varieties of medium size round red or white potatoes that are suitable for boiling, as well as roasting or frying.

Made to improve the flavor of baked potatoes, this kitchen utensil is a unique tool for microwave baking.

Made in the same manner as a fried potato chip, Sweet Potato chips are thin, curled or flat in shape, and crunchy-textured.

A speciality flour that is produced from white sweet potatoes. It is raw flour, not roasted flour and therefore, does not require cooking before use.

A type of appetizer that consists of melted cheese often combined with other ingredients and served with crackers, potato chips, corn chips, pretzels, fruit, vegetables or other similar foods that are dipped into the cheese.

A semi-soft cheese produced in North America from pasteurized cow's milk that may, at times be confused with the European Munster cheese.

A type of potato, such as a russet or white potato, that have brown skins and white flesh and are commonly used for baking, but can also be used for mashing, frying, broiling, or deep fat frying (French fries).

A food dish made with potatoes that are precooked, cubed and then fried in butter or oil and seasoned with a variety of ingredients such as salt, pepper, onions, and bits of green herbs.

A small potato blend made from a mixture of ingredients that are formed into various shapes such as stars, baskets, crowns, roses, leaves, or uniquely shaped patties to be served as a garnish to accompany meats and poultry.

A short name commonly used to reference French-fried potatoes, the narrow potato product 3 to 4 inches in length and 1/4 inch square that is most often served in restaurants.

A product native to Germany and France, which is produced from cow's milk, formed into a round block of smooth semi-soft textured cheese.

A brown skinned, oblong potato with a white interior, which is one of the most popular potatoes. It has a rough skin with numerous eyes and can grow quite large.

They are medium sized with thin red skin and white flesh that has a crisp, waxy texture. They are good potatoes for boiling, steaming, and roasting.

An oval shaped potato with a thin outer skin that is light tan in color and smooth overall with a few very small eyes.

A variety of russet potato known as Russet Burbank or Russet Brown, which is referred to as an Idaho potato because they are grown in the state of Idaho.

Short narrow pieces of potatoes that have been cut into matchstick like sizes and fried so they can be served as a snack food.