L'OCAbulary Guide To Potatoes

From fluffy to firm, waxy to creamy, not all spuds are created equal!
Let’s unearth some of the most popular varieties of the heart of (almost) every meal.

1 min read



First off, it has to be said that just like onions, potatoes should be in a cool, dry, and dark place. Not in the fridge!

Russet Potatoes

High in starch, neutral in flavour, and low in water content, Russets are perfect for fluffy mashed potatoes, the go-to for crispy fries, and an ideal choice for a loaded baked potato.

Red Potatoes

Beneath a reddish skin lies a firm, waxy, yet creamy white flesh that regardless of the cooking method, will retain its shape after being cut.
Put ‘em in a potato salad or bake ‘em, smash ‘em, or roast ‘em!

Yukon Gold

Sometimes referred to as a yellow or gold potato, these thin-skinned starches have a creamy buttery taste and are a great all-purpose option for all your culinary adventures.

Sweet Potatoes

While technically not a potato, its natural sweetness truly sets it apart from other tubers.
Delicious when baked, boiled, steamed, or mashed it’s also high in fibre and rich in vitamins.

Apples of the earth

Potatoes are the stars of the show when it comes to these recipes.