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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.

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

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.

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

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

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.