By Joe Ricchio
01 Green Thumb Farm Russet
One of the primary varieties produced in “The County,” considered by many to be perfect for fries because of their high starch content. Poaching them in duck fat prior to frying them never hurt anyone either.
Eaten at Duckfat | 43 Middle St. | Portland | 207.774.8080 | duckfat.com
02 Peruvian Purple
Not only are these a mind-blowing color, they also make exceptional chips. Serve them at a dinner party and everyone will think you’re “edgy.”
Eaten at Local 188 | 685 Congress St. | Portland | 207.761.7909 | local188.com
03 Baby Carolla
This extremely versatile variety is native to Germany. Smooth and creamy in texture, with beautiful golden skin, I’m taking these beauties home with me.
Eaten at Hugo’s Restaurant | 88 Middle St. | Portland | 207.774.8538 | hugos.net
04 Russian Banana Fingerling
This variety of fingerling has a rich, nutty flavor. Low starch content makes it ideal to roast or purée.
Eaten at Whole Foods Market | 2 Somerset St. | Portland | 207.774.7711 | wholefoodsmarket.com
05 Cranberry Red
These red skinned, red-fleshed potatoes are perfect for roasting. Also referred to as the “All Red,” their buttery texture produces amazing—and pink—mashed potatoes.
Eaten at Lily Bistro | 421 Main St. | Rockland | 207.594.4141 | lilybistromaine.com
06 Red Norland
The creamy gold standard for new potatoes, it’s hard to imagine what you can’t do with them. Perfect for home fries in the morning, washed down with a sea of mimosas.
Eaten at Five Fifty-Five | 555 Congress St. | Portland | 207.761.0555 | fivefifty-five.com