What is Considered the Best Tasting Potato?

According to agricultural experts, a potato's flavor is heavily influenced by its starch and moisture content, but other factors like soil composition and storage also play a role. Discover which varieties are prized for their exceptional flavor and how to choose the right one for your culinary needs.

Quick Summary

Flavor preferences for potatoes vary by application, but varieties like Yukon Gold, Maris Piper, and fingerlings consistently earn high marks for taste and texture. Starchy potatoes are fluffy and best for baking, while waxy types hold their shape for salads. The 'best' potato depends on the desired final dish.

Key Points

• Variety is Key: The best tasting potato is subjective and depends on its culinary application, with different varieties excelling in different dishes.

• Yukon Golds are Versatile: Widely considered an all-purpose champion, Yukon Golds offer a rich, buttery flavor and creamy texture, making them excellent for mashing, baking, and roasting.

• Starchy vs. Waxy: Starchy potatoes like Russets are best for fluffy baked potatoes and crispy fries, while waxy varieties such as Red Bliss and fingerlings hold their shape well for salads and soups.

• Flavor is Influenced by Cooking: The cooking method dramatically affects a potato's texture and flavor. Starchy potatoes are absorbent for mashing, while waxy varieties stay firm for salads.

• Proper Storage is Important: Storing potatoes in a cool, dark place prevents bitterness caused by solanine and off-flavors from nearby produce like onions.

What is Considered the Best Tasting Potato?

Defining the "best tasting potato" is subjective and depends largely on the intended use. Potato varieties are generally classified into three categories: starchy, waxy, and all-purpose. Each category offers a unique texture and flavor profile that makes it ideal for specific cooking methods. For a fluffy baked potato, a high-starch Russet is often considered the best, while a buttery Yukon Gold excels for mash. For a firm, sweet potato salad, a waxy fingerling or red potato is the top choice.

The Role of Starch and Texture in Flavor

Starch and moisture are the two primary factors determining a potato's culinary use and flavor. Starchy potatoes, like Russets, have less moisture, causing them to break down and become fluffy and absorbent when cooked. This low-moisture quality makes them perfect for absorbing butter and cream for rich mashed potatoes, or for achieving a crispy exterior and fluffy interior for fries and baked potatoes. The mild, earthy flavor of a Russet is enhanced by toppings and seasonings.

Waxy potatoes, on the other hand, are higher in moisture and lower in starch. Their cells stay intact during cooking, allowing them to hold their shape well. This makes them excellent for boiling, roasting, and including in soups or salads where a firm bite is desired. Waxy varieties often have a slightly sweeter, more earthy flavor compared to starchy types, with buttery notes that are released during cooking. Examples include fingerlings, new potatoes, and Red Bliss.

All-purpose potatoes, such as the popular Yukon Gold, strike a balance between the two extremes. They have enough starch to become fluffy for mashing but hold their shape sufficiently for roasting or boiling. The Yukon Gold is particularly prized for its naturally buttery, sweet flavor and creamy, moist texture, making it one of the most versatile and highly regarded options for an all-around best-tasting potato.

Top Contenders for the Best Tasting Potato

While a definitive single winner is elusive, several varieties are consistently hailed for their superior flavor, each shining in different preparations. Here are some of the most prominent varieties and what they do best:

• Vivaldi: Sometimes called the "cream of the crop," the Vivaldi was the top-rated potato in a taste test by BBC Gardeners' World Magazine. It's celebrated for its creamy texture and rich flavor, making it a fantastic all-purpose potato, especially for creamy mashed potatoes.
• Yukon Gold: A widely available all-purpose champion, Yukon Golds offer a rich, buttery flavor and a creamy texture. They are a favorite for mashed potatoes but are also delicious when roasted, baked, or fried.
• Maris Piper: This variety is a chip shop favorite in the UK, known for its fluffy, floury texture when cooked. Maris Pipers produce excellent roast potatoes with a perfectly crisp skin and soft, fluffy inside.
• King Edward: An old heritage variety with a floury texture and creamy taste, King Edward potatoes are often cited as the best for fluffy mashed and roasted potatoes, particularly in the UK.
• Pink Fir Apple: This knobbly, waxy heritage potato has a distinctive nutty flavor and buttery yellow flesh, making it a favorite for late summer potato salads.
• Russian Banana Fingerling: This fingerling variety is loved for its sweet, buttery, and slightly nutty flavor. The waxy texture allows it to hold its shape perfectly when roasted or pan-fried.

Comparison Table: Choosing Your Perfect Potato

Potato Variety	Texture Type	Best For	Flavor Profile	Why It's a Winner
Yukon Gold	All-Purpose	Mashing, roasting, baking, frying	Buttery, creamy, sweet	A highly versatile, crowd-pleasing choice with great flavor.
Russet	Starchy	Baking, mashing, French fries	Mild, earthy	Exceptionally fluffy and absorbent, perfect for classic baked potatoes.
Kennebec	All-Purpose	French fries, chipping	Nutty, slightly buttery	A favorite of chefs for its perfect balance of starch and moisture for frying.
Red Bliss	Waxy	Boiling, salads, soups	Firm, sweet, creamy	Holds its shape flawlessly and adds color to salads.
Russian Banana	Waxy	Roasting, potato salads	Sweet, buttery, nutty	A gourmet, specialty potato prized for its intense flavor.
Maris Piper	Floury (Starchy)	Roasting, chipping	Creamy, mild	A UK favorite known for producing the best fluffy roast potatoes.

The Impact of Cooking Method on Potato Taste

Even the best potato can taste bland or bad if cooked improperly. Cooking method fundamentally alters the texture and can impact how the flavor is perceived.

• Baking: Starchy potatoes like Russets excel here, becoming fluffy inside with a crispy skin. Baking concentrates the potato's natural flavor.
• Mashing: Yukon Golds produce an exceptionally creamy mash due to their moist, buttery flesh. Using a ricer or food mill helps achieve a smooth texture by minimizing the release of excess starch that can create a gluey consistency.
• Frying: The ideal potato for frying has a high starch content and becomes crispy on the outside while remaining tender inside. Kennebecs are a top choice for restaurant-quality French fries.
• Boiling/Salads: Waxy potatoes are the perfect choice, as they hold their shape and have a firm bite, preventing a starchy, disintegrated mess.
• Roasting: For crispy roasted potatoes, many chefs favor Yukon Golds or Maris Pipers. Parboiling and shaking the potatoes to rough up the edges before roasting creates a greater surface area for crispiness.

Factors Beyond Variety That Influence Flavor

Beyond the specific variety, several other elements contribute to the final taste of a potato:

• Freshness: New potatoes, harvested early, have a sweeter taste and thinner skin compared to older, larger maincrop potatoes, which have a higher starch content.
• Storage: Proper storage is crucial for maintaining a potato's flavor. Storing potatoes in a cool, dark, and well-ventilated area prevents them from turning green and bitter due to solanine production. Keeping them away from onions is also important to prevent off-flavors.
• Soil and Growing Conditions: The soil composition can significantly affect a potato's flavor. The compound geosmin, produced by soil bacteria, can be absorbed by the potato and impart an earthy, or sometimes dirt-like, taste. Adding organic matter to the soil can help mitigate this.

Conclusion

Ultimately, the best tasting potato is a matter of personal preference and culinary purpose. While some may favor the fluffy, earthy Russet for baking, others prefer the creamy, buttery Yukon Gold for mashing. Many gourmet enthusiasts enjoy the nutty, sweet flavor of heritage fingerlings. Experiment with different cooking methods and potato varieties to find the perfect spud for your dish. Don't be afraid to try some lesser-known varieties, like the flavorful Maris Piper or Vivaldi, as their unique characteristics might surprise you. Understanding the fundamental differences in starch content and flavor profiles is the key to unlocking the perfect potato experience for any meal.

Outbound Link

For a deeper dive into the different types of potatoes and their ideal uses, a helpful resource can be found on the WebstaurantStore website, which provides a comprehensive guide on various potato varieties.

Resources

• WebstaurantStore: Comprehensive resource on potato varieties and their uses.
• Serious Eats: Detailed guide on the best potatoes for mashing, explaining the difference between fluffy and creamy results.
• The Daily Meal: Article highlighting the best potatoes for roasting, including popular varieties and preparation tips.

Frequently Asked Questions

Which potato is best for mashed potatoes?

For creamy mashed potatoes, Yukon Golds are the top choice due to their buttery flavor and moist flesh. For fluffier mash, high-starch Russets are preferred.

What is the best potato for baking?

Russet potatoes are widely considered the best for baking. Their high starch content gives them a light, fluffy interior, and their thick skin becomes perfectly crispy.

Are new potatoes the same as baby potatoes?

Yes, new potatoes are the same as baby potatoes. They are small, early-harvested potatoes with a naturally sweet flavor and waxy flesh.

Why did my mashed potatoes turn out gummy?

Mashed potatoes often turn gummy if the potatoes are overworked. Using a ricer or food mill instead of an electric mixer or masher can help prevent the release of too much starch.

Which potatoes are best for potato salad?

Waxy potatoes like Red Bliss, fingerlings, or new potatoes are best for potato salad because they hold their shape and have a firm texture when cooked.

How should I store potatoes to keep them fresh?

Store potatoes in a cool, dark, and well-ventilated area, like a pantry or basement. Avoid refrigerating or storing them near onions, which can cause off-flavors and sprouting.

Can I use any potato for any dish?

While all-purpose potatoes like Yukon Golds are versatile, using the wrong type of potato can compromise your dish. For example, using a waxy potato for mashed potatoes will result in a gluey texture, while a starchy potato in a salad will fall apart.