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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.

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

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 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.

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.

Cooked potatoes, with a small amount of milk added, that have been mashed to a smooth fluffy consistency.

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.

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 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.

A variety of potato which is harvested very early in its growth. This potato is removed from the vine while the leaves on the plant are still green, growing to an approximate diameter of 2 inches.

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.

A variety of potato that is more evenly round and a bit smaller in width than the russet potato. The round white potato has a medium level of starch, which is considered lower than the starch level of a russet.

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

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 tuber vegetable originating from Central America that is typically referred to as either a Sweet Potato or yam in the U.S.

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

red skin golden potato,

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).

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

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.