Potato Side Dishes

FAQS

What Are The Different Types of Potatoes?

• Russet potatoes are probably the most common U.S. potato and are great for baking, roasting, and mashing. Peel away the tougher skin, unless you want the extra texture.
• Red potatoes are more waxy and hold their shape well. No need to peel. 
• White potatoes have thinner skin like red potatoes but the inside texture of a russet and are a good choice for mashing, roasting, frying, and boiling.
• Fingerling potatoes have a taste and waxy texture similar to red potatoes. Fingerlings come in a variety of colors, are not typically peeled, and are usually only halved or quartered. They are great for roasting, baking, and frying.
• Yellow/Yukon gold potatoes have a thin skin, natural buttery flavor, and are as common as Russets. They are great for frying, roasting, boiling, and mashing.  

When Should I Soak Potatoes?

• Generally, soak russet potatoes to remove starch when frying and roasting. Cut, then rinse or soak in water for 30 minutes, or overnight. Drain and pat dry.   
• Do not soak potatoes when the starch will help create a creamier dish, like in scalloped potatoes and casseroles.

When Should I Peel Potatoes?

• Starchy potatoes like Russets often require peeling unless you want a crisp skin. There is no need to peel waxier potatoes like red potatoes.

How Many Potatoes Should I Make?

• Mashed potatoes: ½ pound of raw potatoes per person
• Baked potatoes: 1 medium-large potato per person
• Potato dish: 6-8 ounces per person
• Fries: ½-1 medium potato per person

Best Toppings for Potatoes?

• Gravy. Mashed Potato Gravy, Pot Roast Gravy, Chicken Gravy, Turkey Gravy with Drippings
• Fresh herbs and spices. salt, pepper, chives, rosemary, garlic, sage, thyme, parsley
• Other. classic butter sour cream, bacon bits, cheese