Below is a list of all known varieties for Potato (Solanum tuberosum). Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Allgold | "All Gold Everything" is the debut single by American rapper Trinidad James. It was released on December 20, 2012, as the first single from his debut mixtape Don't Be S.A.F.E. (2012). The single has sold over 1,000,000 copies and was certified platinum by the RIAA. |
| All-Purpose Potato | A general term for medium-starch potatoes (like Yukon Gold or White) suitable for most cooking methods. |
| Aymara Potato | A generic term for the many ancient, colorful, and diverse heirloom potato cultivars still grown by the Aymara people in the Andes. |
| Bintje Potato | A popular European all-purpose potato with a smooth, yellow skin and creamy, starchy flesh; excellent for making French fries. |
| Carolina Ruby | Beverages, OCEAN SPRAY, Ruby Red cranberry [USDA FDC: 174856] |
| Causa Dough (Prepared) | A Peruvian convenience food consisting of seasoned, puréed yellow potato dough, ready to be shaped into a layered dish. |
| Chuno (Andean Freeze-Dried Potato) | A traditional, highly processed, freeze-dried potato product from the Andes, offering long-term preservation and resistance to insects. |
| Dauphiné Potato | A specialty French potato, excellent for making purées and soufflés due to its high moisture content. |
| Fingerling Potato | Small, slender, waxy potatoes prized for their delicate flavor and firm texture; best roasted or sautéed. |
| Idaho Potato | A marketing term for Russet potatoes grown in Idaho; known for their high starch and dry, fluffy texture. |
| Inca Gold | Potatoes, gold, without skin, raw [USDA FDC: 2346403] |
| Japanese (Satsuma-Imo) | Noodles, japanese, soba, cooked [USDA FDC: 168907] |
| Kennebec Potato | A popular, medium-starch, round white potato; holds its shape well when boiled but also good for chipping and frying. |
| Lumper Potato | An old Irish heirloom potato, famous for its association with the Great Famine; known for its low quality and susceptibility to blight. |
| Modified Potato Flour | Potato flour that has been processed to improve its functionality (e.g., increased viscosity or gel strength) for commercial applications. |
| Modified Potato Starch | Potato starch that has been chemically or physically altered to improve its stability in high heat, low pH, or freezing conditions. |
| Molokai | Moloka?i or Molokai is the fifth most populated of the eight major islands that make up the Hawaiian Islands archipelago in the middle of the Pacific Ocean. It is 38 by 10 miles at its greatest length and width with a usable land area of 260 sq mi (673.40 km2), making it the fifth largest in size of the main Hawaiian Islands and the 27th-largest island in the United States. |
| Motherwort | Leonurus cardiaca, known as motherwort, is an herbaceous perennial plant in the mint family, Lamiaceae. Other common names include throw-wort, lion's ear, and lion's tail. Lion's tail is also a common name for Leonotis leonurus, and lion's ear, a common name for Leonotis nepetifolia. Originally from Central Asia and southeastern Europe, it is now found worldwide, spread largely due to its use as a herbal remedy. |
| Nancy Hall | Nancy Pearl Johnson Hall was the first female Arkansas State Treasurer, serving as a Democrat from 1963 to 1981. Prior to becoming Treasurer, Hall was appointed Secretary of State of Arkansas by Governor Orval Faubus in 1961, after the death of her husband, Crip Hall. |
| New Potato | Any variety of potato harvested while the potato is still small and immature; characterized by its thin, delicate skin and firm texture. |
| Nicola Potato | A German-bred, waxy, yellow-fleshed potato, prized in gourmet cooking for its buttery flavor and firm texture. |
| O Henry | Candies, NESTLE, OH HENRY! Bar [USDA FDC: 167997] |
| Ozette Potato | A rare, fingerling heirloom potato grown on the Olympic Peninsula; known for its elongated shape and buttery, nutty flavor. |
| Papas Secas (Andean Dried Potato) | Potatoes that have been boiled, peeled, and sundried; requires rehydration before cooking, offering a unique texture and flavor. |
| Pommes Dauphine (Frozen) | A French convenience food: small, crisp potato puffs made from a mixture of mashed potatoes and choux pastry, ready for deep-frying. |
| Potato Dough (Frozen) | A convenience product consisting of mashed potatoes mixed with flour/egg, ready to be boiled into gnocchi or dumplings. |
| Potato Flakes (Industrial) | Potato flakes that are treated for maximum stability and minimal flavor; used as a functional filler and thickener in industrial food production. |
| Potato Flakes (Instant) | Cooked and dehydrated potato pieces that are mashed and dried into flakes; used for instant mashed potatoes or as a thickener. |
| Potato Flour (Cooked) | A fine, high-starch powder made from cooked, dried, and ground potatoes; used as a thickening agent and to retain moisture in baking. |
| Potato Flour (Non-Gelled) | A form of potato flour that is used as a bulking agent, often combined with wheat flour in bread making for improved texture. |
| Potato Granules (Dried) | Mashed potato that has been dried into small granules; a highly shelf-stable form used in industrial food production and as a texture modifier. |
| Potato Panko (Dried) | A variety of breadcrumbs made from dehydrated potato products, used for light, crisp coatings on fried foods. |
| Potato Pellets (Dried) | Small, dried, compressed potato pellets; used as a shelf-stable base for expanding snacks (e.g., puff snacks). |
| Potato Powder (Mashed) | Fine powder of dehydrated, pre-cooked potato; instantly rehydrates for quick mashed potatoes or is used as a thickener in commercial soups. |
| Potato Protein Isolate | A highly refined protein powder extracted from potatoes; used as a high-quality, plant-based protein additive in supplements and foods. |
| Potato Rosti (Pre-formed) | Grated potato mixed with fat and seasonings, pre-formed into patties for frying. A convenience food. |
| Potato Slices (Canned) | Pre-sliced potatoes preserved in brine; used for convenience in dishes like scalloped potatoes and salads. |
| Potato Starch | The purified starch extracted from potatoes; used as a thickening agent, especially in gluten-free baking and Asian cuisine. |
| Potato Starch (Cold-Swelling) | A modified potato starch that thickens instantly in cold water; used in quick sauces and ready-to-eat foods. |
| Potato Starch (Native) | The raw, unmodified starch extracted directly from the potato; used primarily as a thickener in commercial sauces and confectionery. |
| Purple Potato (All Blue/Vitelotte) | Potatoes with deep purple skin and flesh; high in antioxidants and retain their color when cooked. |
| Purple Sweet Potato (Okinawa) | Sweet potato with white skin and vibrant purple flesh; known for its mild sweetness and high antioxidant content. |
| Red Cloud | Onions, red, raw [USDA FDC: 790577] |
| Red Potato (Waxy) | A low-starch potato with thin red skin and a waxy, firm flesh; holds its shape well, making it ideal for salads and roasting. |
| Russet Potato (Baking) | A large, brown-skinned potato with a high starch content and dry, fluffy texture; ideal for baking, mashing, and French fries. |
| Sunset | Sunset is the disappearance of the Sun at the end of the Sun path, below the horizon of the Earth due to its rotation. As viewed from everywhere on Earth, it is a phenomenon that happens approximately once every 24 hours, except in areas close to the poles. The equinox Sun sets due west at the moment of both the spring and autumn equinoxes. |
| Sweet Potato (Japanese/Hannah) | Sweet potatoes with yellow or white flesh and purple skin; less sweet and drier than the orange-fleshed variety. |
| Sweet Potato (Orange Flesh) | The standard orange-fleshed tuber, known for its high sweetness and moist texture; botanically distinct from a true potato/yam, but grouped here by common usage. |
| Sweet Potato Powder (Dried) | Dehydrated and ground sweet potato flesh; used as a natural colorant, sweetener, and binder in health foods and baking. |
| Tainung 65 | Oil, sunflower, linoleic, (approx. 65%) [USDA FDC: 171025] |
| Toka Toka Gold | Potatoes, gold, without skin, raw [USDA FDC: 2346403] |
| Vitelotte | 'Vitelotte', also called Vitelotte noire, Négresse or Truffe de Chine, is a gourmet French variety of blue-violet potato. It has been cultivated in France at least since the early nineteenth century. |
| Waxy Potato (Boiling) | A general category for low-starch potatoes (like white or red) that maintain their structure when boiled, such as fingerlings or new potatoes. |
| Yukon Gold Potato (All-Purpose) | A medium-starch, yellow-fleshed potato prized for its buttery flavor and creamy texture; good for roasting, boiling, and mashing. |