× Close

Potatoes USA GCC Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to potatoesusagcc.com

OK Cancel

Table-Stock Potatoes

Potato Products – U.S. Table-Stock Potatoes

The freshest you’ll find

There’s a reason the United States is one of the world’s major potato-producing countries. In fact, there are many reasons—including favorable soil, ideal growing conditions, plentiful water and an industry committed both to advancing research and technology and to sustaining the traditions that made U.S. potato growers so world-renowned in the first place.

With pioneering roots that run generations deep, the potatoes grown on U.S. soil are anything but ordinary. And the commitment to delivering outstanding quality, consistency, and thought leadership is what sets U.S. potatoes apart.


Grown with precision and pride, the outstanding quality of U.S. fresh potatoes starts with the seeds—which pass through the U.S.’s strict seed certification system to ensure the best crop. Then, the nurturing and nourishment of rich soil, warm days, cool nights, and careful knowledge passed down through generations of farmers, result in a premium product from seed to plate.

Because the United States potato industry is largely a family affair, U.S. potato growers draw from generations of in-the-field experience to cultivate a premium product. Reflecting this strong tradition dating back to the early 1900s, U.S. potato growers take pride in the special care with which they tend their crops.


With data and insights to monitor and determine growing needs—from soil conditions and water content to weather patterns—U.S. growers use a combination of experience and technology to produce the freshest potatoes. The pick of the crop is sized and graded using standards of quality established by the United States Department of Agriculture (USDA). All U.S. fresh potatoes are thoroughly inspected for quality and consistency, which means you can expect a perfect potato, every time.


U.S. potato growers cultivate a broad selection of more than 100 table-stock varieties. Each fits into one of seven potato categories: russet, red, white, yellow, blue-purple, fingerling and petite. Gradations in size, texture, color and flavor pack the potato toolkit with even more versatile choices, as do multiple potato grades and flexible packaging options. the variety and versatility of U.S. potatoes is the perfect place to start exploring how these hardworking U.S. potatoes can work hard for you. The following pages introduce you to the major types of U.S. potatoes, their characteristics and varieties.

Russet Potatoes


These medium- to large-sized potatoes are oblong or slightly flattened and oval. They have a light to medium russet-brown, netted skin and white to pale yellow flesh. Their texture is floury, dry, light and fluffy, while their hearty skin is flavorful when cooked. Expect a mild, earthy flavor and medium sugar content.


Russets are the potato of choice for baking and frying with a finished product that is crispy on the outside and fluffy on the inside. They also make heavenly mashed potatoes—light and fluffy. Their flavor and fluffy texture when baked go well with all kinds of toppings, from traditional sour cream and chives to bold Mediterranean and Latin seasonings. Cut them into planks or wedges to make hearty oven-roasted fries.

Red Potatoes


These small to medium, round or slightly oblong potatoes have a smooth, thin red skin and white flesh. With their waxy, moist, smooth and creamy texture, red potatoes are subtly sweet in flavor and boast a medium sugar content.


Because of their waxy texture, red potatoes stay firm throughout cooking, whether roasted or stewed. Their thin yet vivid red skin adds appealing color and texture to sides and salads. Reds are frequently used to make tender yet firm potato salad and to add pizazz to soups and stews. They are also delicious mashed or roasted.

White Potatoes


White potatoes are small to medium in size and have a round to long shape with white or tan skin and white flesh. These are medium-starch potatoes with a slightly creamy, dense texture and thin, delicate skin. White potatoes have a subtly sweet and mild flavor and low sugar content.


White potatoes hold their shape well after cooking. Their delicate, thin skins add just the right amount of texture to velvety mashed potatoes without the need for peeling. Grilling whites brings out a more full-bodied flavor. White potatoes are also good for frying. To create signature potato salads, just toss cooked white potatoes with dressings and ingredients borrowed from other salads: Caesar dressing and grated Parmesan, or ranch dressing, chopped egg and bacon crumbles.

Yellow Potatoes


Yellow potatoes range from marble-sized to large and are round or oblong in shape. With a light tan to golden skin and yellow to golden flesh, these potatoes have a slightly waxy, velvety and moist texture. Yellow potatoes have a subtly sweet, rich and buttery flavor and a medium sugar content.


Yellow potatoes have grown exceedingly popular with consumers and chefs thanks to their sumptuous, buttery flavor and creamy texture. Grilling gives them a crispy skin that enhances those qualities while also creating a slightly sweet, caramelized flavor. The creamy texture and golden color of yellow potatoes mean you can use less or no butter for lighter, nutritious dishes, and their naturally smooth texture lends itself well to lighter versions of baked, roasted or mashed potatoes. Simmer yellow potatoes until fully cooked, then drain, chill, and gently smash into flat disks. Brown these in oil or clarified butter and serve as a side or appetizer topped with sour cream and chives or other garnishes.

Purple/Blue Potatoes


Purple-blue potatoes are small to medium with shapes ranging from oblong to fingerling. These potatoes have a deep purple, blue or slightly red skin with blue, purple lavender, pink, red or white flesh. That flesh is characteristically moist and firm, and the potatoes’ flavor is earthy and nutty. Their sugar content is low.


Most purple-blue potatoes’ flesh is moist and firm and retains its shape while adding eye-catching color and luscious taste to salads. Their purple hue is preserved best by microwaving, but steaming and baking also complement purple-blue potatoes. Because of their mild yet distinctly nutty flavor, purple-blue potatoes naturally pair well with green salad flavors. Combine them with white and red potatoes in salads or roasted medleys to make all three colors pop.

Fingerling Potatoes


Fingerling potatoes are 2 to 4 inches long and, as their name suggests, are finger-shaped or oblong. Their skin comes in red, orange, purple and white varieties, and their flesh can run from red and purple to yellow and white—sometimes streaked with veins of color. These potatoes have a firm, waxy texture and their flavor is buttery, nutty and earthy with a medium sugar content.


Fingerlings’ color and shape are a welcome visual addition to any dish. Pan-frying and roasting enhance their robust taste and showcase their wonderful nutty or buttery flavors. Consider fingerlings as a change-of-pace foundation for a unique potato salad. Split fingerlings lengthwise and oven-roast to serve as a small-plate or sidedish alternative to fries, enjoyed with a flavored dipping sauce like spicy ketchup, romesco or Sriracha mayo.

Petite Potatoes


These small bite-sized potatoes are actually a USDA grade standard based upon size—both “C-size” potatoes and smaller specimens often referred to as pearls or marble size. They have the same skin and flesh color as their larger-sized cousins, and the same shape, texture and sugar content. Their flavor profile is similar but more concentrated, given that it’s packed into a smaller potato.


Roast a combination of colors for an attractive side. Their concentrated flavor and quicker cooking time make them a smart choice for potato salads. Or simply toss in olive oil, rosemary, salt and pepper to make colorful, delicious and fun roasted potatoes. They save prep time because they can be prepared and served whole, without slicing or chopping.