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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 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.

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.

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 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.

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.

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.

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

A variety of new potato that has a slightly irregular oval shape and beige-white skin that turns slightly pink when exposed to light.

A type of finger potato with a long knobby oval shape, a pinkish beige colored skin, and white flesh that is somewhat waxy in texture.

A type of new potato that originated in Denmark. The skin is colorful, ranging from beige to brown with areas of red and the shape is somewhat elongated.

red skin golden potato,

A variety of sweet potato that has light colored skin and lavender flesh and is of Japanese and Chinese origin.

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 kitchen utensil used to puree potatoes after they are cooked or to puree other soft foods for making food dishes requiring a smooth textured ingredient.

A sausage that is made with ground pork and beef or all ground beef, that is mixed with potatoes, onions, and only a few seasonings.

A flour-like, gluten free substance produced only from the starch of the potato. It is a very fine powder and can be used with other types of flour for baking.

The combination of sweet and fresh flavors creates a thick and savory soup made from a mix of vegetables and sweet potatoes.

With a base that is made of milk or cream, this soup is a hearty and mildly flavorful type of soup. Unless Cream of Potato is seasoned with a greater variety of ingredients than just potatoes, it may be slightly bland for some appetites.