Demystifying Small Potatoes: Size, Type, and Culinary Use
When a recipe calls for "small potatoes," it can be surprisingly unspecific. This term encompasses several types of potatoes that can differ significantly in size, texture, and flavor. Knowing the classifications and how they affect the final dish can elevate your cooking from good to great. Small potatoes generally fall into categories like creamer, baby, new, and petite, with commercial sizing often using letter grades.
Commercial Potato Sizing Standards
The agricultural industry uses specific size classifications for potatoes, most commonly referenced by diameter. The U.S. Fancy, U.S. No. 1, and U.S. No. 2 grades define the acceptable size ranges for different types of potatoes.
- Size C (Small): The official designation for a small potato. While definitions can vary, a common range is anything with a diameter less than 1.5 inches. These are often sold as 'creamer' potatoes.
- Size B (Medium): This category usually covers potatoes between 1.5 and 2.25 inches in diameter. Many red and white potatoes are sold in this size range.
- Size A (Large): Reserved for larger potatoes, typically between 1.75 and 2.5 inches in diameter, often including many Russet and baking potatoes.
The Difference Between 'New', 'Petite', and 'Creamer' Potatoes
The terms used in the grocery store are often more descriptive of the potato's characteristics than its official grade, which can cause some confusion. While all are small, their origin and maturity differ.
- New Potatoes: These are not a specific variety but rather any type of potato harvested early in the season before they are fully mature. Their sugar content hasn't fully converted to starch, giving them a waxy, sweet, and firm texture. Their skins are thin and delicate, and they are typically the size of a walnut to a ping-pong ball.
- Petite Potatoes: This is a marketing term for any potato variety that ends up being very small. They can be red, yellow, or other types but are selected for their diminutive size. Unlike new potatoes, petite potatoes are often fully mature, retaining the flavor and texture of their larger counterparts.
- Creamer Potatoes: These are small, fully mature potatoes with a creamy texture and buttery flavor. They are cultivated to grow to a consistently small size. This makes them ideal for dishes where you want uniform, bite-sized pieces without the effort of chopping.
A Table of Small Potato Varieties
| Variety Type | Size (Approximate) | Texture | Best For... | Example Varieties |
|---|---|---|---|---|
| New Potatoes | Walnut to ping-pong ball | Waxy, firm, delicate skin | Salads, boiling, roasting | Jersey Royals, Pentland Javelin |
| Petite Potatoes | Small, bite-sized | Varies by larger variety | Roasting, pan-frying, salads | Petite Red, Petite Gold |
| Creamer Potatoes | Small, consistent size | Creamy, buttery | Smashed potatoes, roasting, boiling | Any creamer brand |
| Fingerling Potatoes | Long and thin, 1-2 inches wide | Waxy, firm, nutty flavor | Roasting, pan-frying | Russian Banana, Red Thumb |
The Culinary Advantages of Small Potatoes
Small potatoes offer significant benefits over larger ones for certain dishes. Their size allows for faster and more even cooking, while their thin skins mean less preparation time, as peeling is rarely necessary. When roasted, their higher surface area-to-volume ratio creates more crispy, flavorful skin in every bite, a quality highly prized in many recipes. In salads, waxy small potatoes like new potatoes hold their shape better than starchy varieties, preventing a mushy texture. The specific flavor profile—from the rich, buttery taste of a creamer to the nutty earthiness of a fingerling—can also be perfectly matched to a dish, providing a nuanced flavor that a larger, more generic potato might lack.
Conclusion
Understanding what is the size of a small potato ultimately depends on its classification. While a commercial "size C" potato is technically less than 1.5 inches in diameter, the culinary world uses terms like 'new', 'petite', and 'creamer' to describe size and texture more broadly. For recipes, the key is to choose the potato type that best suits your cooking method, whether you're aiming for a creamy potato salad or a side of crispy roasted spuds. The perfect potato for your dish isn't just about size; it's about matching its unique characteristics to your desired outcome. For more information on potato varieties, including their textures and best uses, visit The Kitchn's comprehensive guide.
Frequently Asked Questions
What is the average weight of a small potato?
A small potato, classified as 'size C' with a diameter less than 1.5 inches, typically weighs between 5 and 10 ounces.
Is a new potato the same as a small potato?
Not exactly. A new potato is any type of potato harvested before it is fully mature, making it naturally small. While most small potatoes sold are also new potatoes, the term refers to the harvest time, not a specific size or variety.
What is a creamer potato?
A creamer potato is a specific variety grown to be consistently small and fully mature, resulting in a creamy texture and buttery flavor. They are often less than 1.5 inches in diameter.
What is the difference between a fingerling and a small potato?
Fingerlings are a specific type of small, oblong potato with a nutty, buttery flavor and waxy texture, whereas 'small potato' is a general category that can include many varieties. Fingerlings are known for retaining their shape well when cooked.
How many small potatoes are in a pound?
While it varies by the exact potato size, a general rule of thumb is that three to four small potatoes, around 1.5 inches or less in diameter, make up a pound.
Should you peel a small potato before cooking?
In most cases, no. Small potatoes like new, petite, and creamer varieties have thin, delicate skins that do not need to be peeled. The skin is also a good source of nutrients.
Why do small potatoes cook faster than large potatoes?
Small potatoes cook faster because their smaller size provides a higher surface area-to-volume ratio, allowing heat to penetrate and cook them more quickly and evenly.
