Baby Potatoes vs. The Others

One might wonder (or maybe you’ve never wondered but for the sake of this post, just act like it), how can something so delicious be considered a vegetable? Well, potatoes are just all THAT and more. Not only are potatoes low in sodium and cholesterol, but they are also fat and gluten free (because we know you’re on that new air-only diet)! An excellent source of vitamin C and potassium, potatoes really have it all. Although they hold the negative stigma of a weight gaining food, potatoes actually only have 110 calories per potato (5.3 ounces potato), so don’t worry you won’t have to act like you actually like Diet Coke for much longer. Despite the fact that there is a huge variety (more than 200 to be exact) of potatoes out there, there are minimal nutritional variances in the different types of potatoes.

While we still stand by our statement that Dutch Yellow® are the best, there are some runner ups (not really) that we thought would be helpful to highlight for those who might doubt the greatness of baby potatoes, or those who just tend to be traitors — once again, no judgment. Before we get started, we thought explaining what baby potatoes are and why we think they are THE best, might help give you an idea of why we are so obsessed (queue “Obsessed” by the skinny legend Mariah Carey) with these fun-sized potatoes.

sO, WhAT’s ThE BIg dEaL?

Salmon with Scalloped DYPs (Photographed by Daniele Aquino)

We’ve been talking about baby potatoes in a general sense but not actually telling you the real reason we ride or die for them. So, let us share the reason we looove these bad boys (drum roll please) … Dutch Yellow Potatoes, that’s the tea sis, that is it. This variety of potatoes is one of a kind, literally, they can’t be replicated, duplicated, any of that. So, let us introduce you to the reason why we ever fell in love with DYPs.

Not only are these potatoes, one of a kind baby potatoes, they are also harvested all year long, grown by one source and consistently DELISH. To start off, Dutch Yellow Potatoes are considered waxy as they remain dense and moist when cooked. DYPs are a mellow yellow inside and out, laid back straight chilling, non-aggressive type of potato. You might think we’re joking but literally, they are as chill as it (potatoes) can get. Because DYPs are grown in volcanic soil they don’t feel the pressure (go to school, get a job, have a family type of pressure) of the outside world, they just sit back and relax while they get bigger and bigger (well as big as a baby potato can get). With a thin edible skin; they are PACKED with flavor (someone call Guy Ferrari to take us to flavor town). Ready to bake, steam, boil, microwave, sauté or grill whole, these potatoes are the perfect culinary tool. They are also the only potato variety that is not light sensitive, so they do not turn a greenish hulk color when exposed to light for an extended length of time, unlike the other super aggressive and aggravated potatoes (¯\_(ツ)_/¯ not our problem).

With all this information about Dutch Yellow® Potatoes, we find it hard to desire using any other variety. But for the sake of a fair game, we will also introduce other potatoes that might (not ever) be able to compete with this unique variety.


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If you’re a potato lover (like the rest of us) I’m sure you’re aware of all the potatoes out there. However, with over 200 varieties of potatoes, it can be hard to decide which ones to choose. Here is our list of popular types of potatoes in America:

Red Potatoes: Red potatoes are waxy, moist, smooth, thin-skinned and creamy in texture. Mostly used for a tender yet firm potato salad, soups and stews, red potatoes can also be mashed or roasted. Subtly sweet with medium sugar content.

Purple Potatoes: Purple potatoes are mild yet have a distinct nutty flavor. They are moist and firm, retaining their shape throughout cooking. Surprisingly, purple potatoes also have low sugar content, making them great when paired with green salad flavors.   

Russet Potatoes: Russet potatoes are the potato of choice for baking and frying due to their floury, dry, light and fluffy texture. They have a mild, earthy taste and their skin is flavorful when cooked.

Fingerling Potatoes: Fingerling potatoes have a firm, waxy texture with a buttery, nutty and earthy type of flavor. Their skin comes in red, orange, purple and white varieties, making for a fun potato medley. Pan-frying and roasting enhance their robust taste and showcase their nutty and buttery flavors.

Yukon Gold Potatoes: Yukon Gold potatoes are finely flaked on the inside and yellowish-white on the outside. Their waxy texture and moist flesh make them the best for boiling, baking and making French fries. Also good for grilling, pan-frying and roasting.

New Potatoes: New potatoes are any type of potato that is harvested young before its sugars have fully converted to starch. They have thin skin and are sweet, firm, creamy and very waxy. You can use them for boiling, steaming, roasting or in soups, but we suggest not using them for baking.

With all this information on Dutch Yellow® Potatoes, we hope you will now leave behind your freezer aisle habits and culminate to real food, and hopefully, you’ll choose mostly plants.



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