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Potatoes are one of those “almighty” tubers or vegetables grown and enjoyed worldwide in a variety of dishes. They can be boiled, baked, fried or roasted, or … what else? What other ways do you know? They have their own history of origin and cultures. However this may be, they come in different shapes, sizes, colors, texture among other properties which make them a great choice for sweet to savory dishes.


Potatoes are low in sodium in their natural state and are loaded with vitamin C and potassium. They are mainly carbohydrate with some amounts of proteins and fibers (especially in the skin). The fat levels are however, negligible.

The type or variety of potato and the method of preparing it greatly affects it final nutritional content before consumption. For instance, when they are fried or loaded with butter and cheese, the fat content of the food goes up. Potatoes are gluten-free which makes them a great choice for people who experience any form of discomfort upon consuming foods containing gluten.


Based on their texture, they range from waxy to starchy. That is, some are very starchy, some are very waxy and others are in between. The texture helps determine which meal a particular type of potato is best for. But then, of course, there is no fixed way of using your potatoes, you can use any type of potato for any dish once you love it that way!

Waxy potatoes are firm and hence able to maintain their shape during cooking. They contain a good amount of water and are less starchy. This makes them a perfect choice for salads and roasts. They can also be boiled and eaten with stews and sauces. Starchy potatoes are dry and are great for potato chips and mashed meals.


White potatoes

white potatoes
credit: Public Domain Pictures

They are white-fleshed slightly starchy and creamy, with soft skin. They have mild sugar content and are best served in mashed meals, salads, steamed or fried.

Yellow potatoes

yellow potatoes
credit: Wounds_and_Cracks

They are slightly waxy with a golden-yellow moist flesh. They make great roasts, grills and mashed meals. Their flesh is slightly sweet and somewhat buttery.

Sweet potatoes

sweet potato
credit: Pinoy recipe

They have a bright orange flesh although different varieties may come in several other colors. This flesh is sweet and slightly creamy. Roasting, baking or mashing it makes a great meal. Their skin is tough and so they are usually peeled before cooking.

Purple/blue potatoes

purple/blue potatoes
credit: Mike Goad

They are firm and hold well during cooking. Their vibrant color in green salads is visually pleasing. They can be boiled, baked or stewed. They have a low sugar content and a nutty flavor.

Red potatoes

red potatoes
credit: Brett Hondow

These potatoes are moist, waxy and smooth with subtle sweetness. They can used in soups, salads or grilled, steamed or baked.

Russet potatoes

russet potatoes
credit: Brett Hondow

They are high in starch and dry, with medium sugar levels. They are chewy and hence best for roasted, fried, and mashed dishes.


credit: Black Riv

The flesh of fingerling potatoes come in different colors like red, orange, purple, white or yellow. They are at the waxy end of the categories and so are best for salads, roasts or boiled. They have a satisfying nutty and buttery flavor.


credit: The Spruce Eats

Petite are small-sized potatoes. They have same characteristics as their large counterparts but with more concentrated flavors. You can use them in salads or roast them for your meals. You can roast a combination of colors for a visually appealing meal.

Check out this link on nutritional facts of potato

Here is a simple potato meal you can prepare at home


  • Two medium-sized potatoes
  • One medium sized onion
  • One large sized tomato
  • Salt and pepper to taste
  • One table spoon of ginger-garlic paste
  • One large capsicum
  • One medium-sized salmon
  • Two eggs


  • Peel two medium sized potatoes and wash them thoroughly
  • Cut them into sizable chunks and put into a saucepan
  • Wash all other ingredients as well
  • Add the tomato, onion, ginger-garlic paste, salt, pepper and enough water to completely submerge the potatoes in the saucepan
  • Put the saucepan with the ingredients in it on a heat source.
  • Cut the capsicum into four and add it, together with the two eggs.
  • Cover the saucepan and bring everything to boil for about 5mins
  • Remove the slightly cooked onion and tomato and blend together.
  • Pour the blend back into the saucepan of potatoes cooking
  • Adjust salt and pepper if necessary
  • Cover the saucepan and boil on medium heat for about three minutes or until potatoes are soft to your liking.


Serve the potatoes with boiled egg (peeled), some fish, capsicum and a generous amount of soup.

After going through the preparation steps above, which type of potato would you use for this dish?

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You could check out this article by us on how food provides us with vitality.

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