International Day of the Potato

Traditional food systems , reliant on staple crops such as wheat, rice, and maize, are becoming increasingly vulnerable due to rising temperatures, declining freshwater availability, and degraded soils. These crops, while historically vital to global food security , require extensive irrigation, large amounts of fertilizers, and longer growing periods, making them more susceptible to climate volatility. As a result, governments, researchers, and farmers worldwide must rethink approach to food security by prioritizing crops that can thrive in uncertain conditions while maintaining high productivity . The search for resilient alternatives is no longer a theoretical discussion—it is a necessity for ensuring long-term food stability .

The potato stands out as a practical and efficient solution to these food security challenges . It is a high-yield, climate-resilient, and nutritionally rich crop that offers a compelling alternative to cereal grains that require more water, more land, and longer growing periods. Unlike wheat, rice, and maize—crops that often require intensive irrigation— potatoes use significantly less water per kilogram of food produced. This makes them an ideal choice for regions experiencing water scarcity, particularly in arid and semi-arid zones where conventional staple crops struggle to survive. Moreover, the potato’s short growing cycle , with many varieties maturing within 50 to 70 days, allows for multiple harvests per year in suitable climates . This increases food availability and farmer incomes, particularly in areas where shorter growing seasons limit agricultural output.

Eaten by over one billion people , the potato is the third most available food crop globally – after rice and wheat, making it a crucial staple. And today for the first time, it was celebrated with its very own International Day, as the Food and Agriculture Organization of the United Nations (FAO) and partners highlighted the potato’s significance and called for more investments to tap into its full potential. “The potato has been the most important lifesaving, staple food and nutritious vegetable in the world,” FAO Director-General QU Dongyu said in a video message to mark the event, under the theme of “Harvesting diversity, feeding hope”. Qu added that in Europe, the increase of potato production after the 16th century following Christopher Colombus’ return from the Americas with the potato, which originated in the Andes, has impacted food security dramatically. Participants in a high-level event at FAO’s headquarters to mark the day included Angel Manuel Manero Campos, Minister of A...

Creamers are a small type of thin-skinned potato known for it’s creamy texture and buttery flavor. They’re often confused for “new” potatoes, which are harvested before they’re fully grown. Creamer potatoes are fully mature, despite their small size. Use them anywhere that calls for a small potato or take advantage of their tiny size and cook them whole. Type: Waxy Best for: Roasting, boiling, pan-frying Creamer Potato Recipes: Bacon-Wrapped Potato Bites . Garlic Butter Smashed Potatoes . Crash Hot Potatoes . Herb Garden Potatoes with Fresh Spinach & Lemon .

This common potato is known for its thin skin that doesn’t need to be peeled . Yukons can do it all. They’re medium-sized with creamy, yellow flesh that’s in between starchy and waxy . Just about anywhere you need a potato, you can use a Yukon gold. Type: All-purpose. Best for: Whatever you like, they’re kitchen workhorses. Yukon Gold Potato Recipes: Fried Potatoes and Sausage Skillet . Classic Potato Salad . Chicken Potato Soup . Greek Lemon Potatoes .

These smallish oblong potatoes have very dark purple skin and flesh , which is both moist and firm. They retain their color when cooked and are known for being high in antioxidants. Type: All-purpose Best for: Roasting, baking, soup, deep-frying, pan-frying Purple Majesty Potato Recipes: Mixed New Potato Salad with Sweet Basil and Shallots Potato Salad with Yogurt, Arugula, and Dill

Also known as Red Bliss , these versatile medium-sized red-skinned potatoes have golden flesh and a smooth, moist texture . Their thin skins and ability to hold their shape well then cooking make them a kitchen favorite for a wide variety of preparations. Type: All-purpose Best for: Baking, boiling, roasting, mashing, potato salad Red Potato Recipes: 3-Ingredient Garlicky Red Potatoes . Extra-Garlicky Mashed Red Potatoes . Sheet Pan Home Fries . Southern Smashed Potato Salad . Au Gratin Potatoes .

Despite their small size , these little potatoes are actually fully grown. These small oblong potatoes have an earthy, nutty flavor with thin skin that does not require peeling . While they come in a number of varieties (some of which are highlighted below) they’re always waxy. They’re better for roasting whole than using in a mash. Type: Waxy Best for: Roasting, pan-frying, potato salad. Fingerling Potato Recipes: Garlic Butter Roasted Fingerling Potatoes Nicoise Salad Crispy Salt & Vinegar Potatoes Garlic Butter Roasted Fingerling Potatoes

Japanese sweet potatoes have pink or purple skin with yellow or white flesh that’s a bit drier, but also slightly creamier than the typical orange-colored varieties. Its flavor is sweet and nutty. You can use them in many of the same ways you would an orange sweet potato. Type: Starchy Best for: Steaming, grilling, baking Japanese Sweet Potato Recipes: Sweet Potato Hash with Caramelized Onions, Sausage & Eggs No-Knead Sweet Potato Dinner Rolls Morning Glory Sweet Potato Muffins

Sweet potatoes and yams are not the same, however, the orange sweet potato — which is also known as a jewel yam, is in fact a type of sweet potato, with a bit of a naming mix up. The misnomer happened via a campaign by Louisiana farmers in the 1930s to market a new sweet potato with orange flesh as a “yam.” These very common market sweet potatoes have a high water content and a subtly sweet flavor. Type: Starchy Best for: Baking, soup, pies Jewel Yam Recipes: Sweet Potato Soup with Miso and Ginger Sweet Potato Pie Baked Sweet Potatoes

Say “potato” and most people will think of Russet potatoes, also commonly referred to as Idaho potatoes. They are typically quite large with rough brown skin. Most of your french fries are made with this faithful standby. The starch makes fries fluffy on the inside, but crispy on the outside. Type: Starchy Best for: Baking, frying, mashing Russet Potato Recipes: Perfect Mashed Potatoes Scalloped Potatoes Shoestring Fries

There are three main types of potatoes to choose from at the store: starchy, waxy, and those in between (which are referred to as “all-purpose”). The trick is knowing which potato works best when. Starchy potatoes are great for baking, frying, and mashing. Because of their starch, they don’t hold together very well when cooked, but they are are fluffy and absorbent. Waxy potatoes have a smooth, waxy texture so they hold their shape while cooking. They’re good for boiling, roasting, and slicing and work well in dishes like soups, stews, and salads. “All-purpose” potatoes have a less starch than starchy potatoes, but not so much that they completely fall apart when cooked. They will work for most potato dishes. Consider these your kitchen potato standby.

Hannah Sweet Potato. Very much like a Jewel potato, but with lighter skin and flesh. This starchy potato isn’t quite as sweet as other sweet potato varieties, but it’s just as delicious. It is best used in savory applications, due to its milder sweetness and lighter color. Rose Finn Apple Potato. This is a waxy heirloom fingerling variety with a pink, often knobby skin with golden buttery yellow flesh. It has an earthy flavor and is great boiled, grilled, sautéed, deep-fried, and served in salads. Russian Banana Potato. This waxy potato has 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. Red Thumb Potato. This waxy fingerling with bright-red skin is a favorite among chefs, due to the pink marbling of the flesh. It’s a small, buttery potato that is best boiled or roasted. Use it as a side dish or serve it sliced in a salad. LaRette Potato. These waxy little fingerling-shaped potatoes have a si...