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"One potato, two potato...actually there are more than 200 varieties of all shapes and sizes grown in the United States. How to choose the right type for your dish? Check out the starch content and then try one of the recipes below.  High Starch Russet: Oval shaped with netted brown skin and white flesh. The high starch content and mealy texture make them ideal for baking whole or in gratins, mashing for fluffy purees or gnocchi and grating for pancakes. They absorb liquid but not oil, so they are also perfect for french fries. Idaho, Burbank, and Butte are varieties to look for. Medium Starch These all-purpose potatoes are very versatile and can be used in most recipes. Mix purples and yellows with round reds for a colorful dish.   California Long White and Eastern Round White: Oval or round (as the names indicate) with smooth, thin, light tan skin; white flesh; and a firm, creamy texture when cooked. These hold their shape after cooking and are perfect mixed in a salad, baked in a scallop or roasted in the oven.   Blue and Purple: Varying in shape from round to oval, these potatoes have a subtle nutty flavor and flesh that ranges in hue from dark blue or lavender to white. Sometimes, as in the Russian Blue, there is a white ring just inside the skin. Perfect for steaming; microwaving is the best way to preserve the color.  Yellow and Gold: With names like Yellow Finn and Yukon Gold, these yellow-fleshed potatoes have a dense, creamy texture with a silky, buttery flavor. Usually round, with a light brown to golden yellow skin. Perfect for mashed potatoes, but also good baked or french-fried. Low Starch/Waxy Round Red: Round potatoes with rosy red skin and white flesh. Often erroneously referred to as new potatoes (only the very small ones that are harvested before reaching maturity can technically be called new). They have a firm, smooth, moist texture that helps them hold their shape well when roasted, boiled or sauteed. Look for names like Red Bliss, Red Pontiac, or La Touge. Fingerlings: Pink, blue, yellow or light beige thin skin with similarly colored flesh. Potatoes are approximately 3 inches long, slender and sometimes slightly crescent shaped. They don&amp;#039;t require peeling. Try them steamed, roasted or grilled.  Delicious Potato Recipes:  Classic Oven Fries Gruy\u00E8re Potato Gratin Potatoes Anna with Rosemary Southwest Home Fries Twice-Baked Potatoes Caesar Warm Asian Potato Salad Yogurt-Lime Smashed Potatoes  "^^<http://www.w3.org/2001/XMLSchema#string>
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