Presenting the types of Potatoes.

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 silky texture and a nutty flavor. They’re best roasted or boiled whole. They were discovered in the Swiss Alps by French Farmer named Jean Pierre Clot.

Austrian Crescent Potato.
This is a waxy 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.
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Kennebec Potato.
This large all-purpose potato has tan skin and white flesh. It’s great baked, mashed, fried, or shredded into latkes. It holds together well in boiling water as well.

All Blue Potato.
This potato is 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. If you do boil it, you can keep the cooking water to dye clothes or eggs.

Learn more on the Different types of Potatoes!