The potato is one of the most grown vegetables in the world. There are thousands of varieties and so many uses the world over that you can't even imagine. Food writer, Sara Kate Gillingham-Ryan from the food blog kitch is here to tell us about some of the potato varieties available at our local farmer's market.

Jewel Yam: one of the most common sweet potatoes available in American markets. They have a deep orange moist flesh wrapped tightly in a copper-colored to orangey skin. Very versatile, Jewel yams may be boiled, baked, fried to make crunchy chips, grated or steamed. Deliciously flavor cakes, breads and muffins. Candied yams make a tasty side dish, especially during the holidays. Retaining its lovely vivid orange color when cooked, it is a perfect ingredient in recipes where color and appearance are the focus..

Garnet Yams: have garnet-colored skin, orange yellow flesh, and excellent flavor. They are popular with organic growers.

Japanese Sweet Potato: a variety of potato that is common in Japan and is now grown in the U.S. as well as many other regions of the world. It is an excellent choice to cube for roasting, steaming or stir-frying because it can be cooked quickly at a higher heat setting more effectively than other varieties that do not cook as well when using faster cooking methods.
Hawaiin Sweet Potato: called Okinawa-poni in Hawaiian. Cooks to a lilac color and has rich, sweet flesh.

Austrian Crescent (waxy): an heirloom variety with yellowish, tan smooth skin and very light yellow flesh. It is best in potato salads, but also great boiled, steamed and roasted.

French Fingerling: a Silky-smooth, cranberry-red skin covers moist yellow flesh marbled with red, especially just under the skin. The 11/2- by 3-inch-long tubers look as good as they taste. Best steamed or roasted.

Russian Banana Fingerlings: a pale yellow skin with rich yellow flesh and a firm texture. It is good grilled, sautéed, fried, roasted whole or steamed for potato salads.

Ruby Crescent Fingerlings: ruby-skinned and yellow-fleshed tubers are 1 inch by 3 inches and often knobby (which makes cleaning more difficult). About a quarter of the tubers produced by the vigorous plants have knobby, short growths on the main tuber. These fingerlings are best roasted.

Red Golds: medium-sized tan and red skinned potatoes with golden flesh. The texture is smooth and moist and the flavor is sweet and nutty. They are best baked, boiled, roasted or mashed gently.

Norland Reds: moist, creamy white flesh that holds up well when cooked. The farmer suggested serving them boiled, sliced and topped with butter and herbs. Can be boiled for potato salads as well as roasted, mashed, baked. Great boiled for potato salad, or whizzed into a soup.

Adirondack Blues: truly blue both inside and out. It has a dry texture, but holds its shape well, so it's best baked and drizzled with butter or olive oil, or boiled/steamed for a potato salad. Steaming and baking will ensure it keeps its color best.

Purple Peruvian Fingerlings: Purple skin and flesh. These purple nuggets make quite a flash accompanying most entrees, delicious when fried.

Special Thanks:

Sara Kate Gillingham-Ryan

Founding Editor, Apartment Therapy's The Kitchn

www.thekitchn.com