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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.

A group of flowering plants that are most often used to garnish or enhance the appearance and flavor of various foods.

Varieties of potatoes that are harvested in the early stages of its growth, before it matures, in order to keep it small and tender.

A small, narrow potato (generally 2 to 4 inches in length) that is actually a very young tuber. The potato has a finger-like appearance and a firm texture that varies from moist to dry, with a flavor that ranges from a mildly sweet to rich and nutty.

The Italian word for "hunter" that refers to the manner of food preparation and the ingredients typically used for game dishes.

A potato variety that is a cross between the South American wild, yellow potato and the North American white resulting in a light yellow skin, a fine-grained texture and a rich buttery flavor.

The most popular tuber vegetable in the world, which is available in hundreds of varieties. Some varieties are better for specific purposes than others, such as red potatoes, which are best for boiling, and russets, which are best for frying and baking.

A variety of potato that is more evenly round and a bit smaller than the russet potato. The white round potato a medium level of starch, which is less starch than the russet and a finer texture.

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.

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.

A smaller oval-shaped potato with a purplish black outer skin and vivid purple, dense inner meat. The odd colored meat adds a distinctive look to any dish.

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

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 rich creamy paste, made from sesame seeds and sesame oil, which is used to enrich the flavor and texture of many Middle Eastern sweet and savory dishes.

A thin sausage, usually about two to six inches in length, that is traditionally made with a combination of beef and pork or made only with one meat such as beef, pork or turkey and various seasonings.

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.

A name used to refer to different varieties of white potatoes. Potatoes were a major crop in Ireland and were brought to New England by the Irish immigrants in the beginning of the 18th century.

A traditional Spanish one-pan meal made with rice and numerous ingredients including various types of fish, seafood, poultry, sausage, and vegetables.

A small black seed that resembles a poppy seed but has a peppery taste. It is most often found in Indian cooking but is also found in Turkish and Middle Eastern cuisine.