Potatoes grow beneath the soil, and some of this dirt remains on these vegetables even when they reach the market.
Having been under the ground for so long, it’s not unusual for them to pick up some of the essential earthy flavors of the mud they grow in.
Nevertheless, some potatoes have a stronger dirt-like taste than others.
Let’s find out more about these varieties.
12 Types Of Potatoes That Taste Like Dirt
There are over two hundred varieties of potatoes in the world, each with a characteristic flavor profile.
Some have distinct earthy flavors. Others are bland or have muted flavors.
Here’s a list of potatoes with earthy flavors that remind us of their origin and that they were dug up from beneath the soil.
1. Russet Potatoes
Russet potatoes are one of the most commonly available potato varieties.
They’re easily recognizable by their large size and dark brown skin.
These potatoes are flaky with a dry, light, and fluffy texture when cooked or baked.
They have medium sugar content. The flesh is white to yellow.
They’re widely preferred by fast-food joints and can be fried, baked, or mashed.
Russet potatoes have a subtle earthy flavor. It’s not overpowering but is noticeable.
2. Gullauga Potatoes
Gullauga potatoes are natives of Norway and Ireland.
These potatoes are round or egg-shaped yellow potatoes with brown patches on their skin.
The outer skin is smooth with medium-set red eyes.
When you cut the Gullauga potato, you will see a yellow ring in the flesh.
Gullauga potatoes are widely preferred for their creamy and buttery taste.
Nonetheless, this variety of potatoes also has strong earthy flavors.
The rich, earthy flavor forms an integral part of their taste profile, and it adds more depth of flavor to the recipes where they’re used.
3. Adirondack Blue Potatoes
Adirondack blue potatoes are a unique variety of potatoes with characteristic purple skin and blue flesh that makes them stand out.
They don’t lose this blue color when cooked. The color will only turn darker when you roast them.
Potato mash prepared with Adirondack blue potatoes has a pleasant blue color.
This characteristic blue color is due to the presence of anthocyanins.
These potatoes have a strong earthy flavor and taste best when roasted or mashed.
You can also use them in casseroles, salads, and gratins.
4. Russian Banana Fingerling Potatoes
As the name suggests, fingerling potatoes resemble fingers.
They don’t grow too long and reach a maximum of two to three inches when full-sized.
These potatoes have thin skin due to which they absorb the flavors of the surrounding soil in which they grow.
Hence, these potatoes have a distinct nutty and dirt-like flavor.
Fingerling potatoes have strong, sturdy flesh, and they don’t fall apart easily.
They turn fluffy and soft when cooked but retain their shape.
They’re suitable for dishes in which the potatoes shouldn’t fall apart and turn into mush.
5. French Fingerling Potatoes
French fingerling potatoes are small, dense potatoes with reddish-brown skin.
Their reddish skin has pink and ivory marbling that stands out.
They don’t disintegrate during cooking but stay firm and waxy. These potatoes have very delicate skin.
Hence, it’s not surprising that the flesh is infused with the flavors of the soil that they grow in.
When cooked, French fingerling potatoes turn rich and buttery with strong earthy flavors.
Their unique and complex flavor is suitable for a variety of recipes.
You can boil or roast them or add them to soups and casseroles.
6. Arran Pilot Potatoes
Arran Pilot potatoes are easy to plant and grow and hence widely preferred by home and commercial gardeners.
These potatoes are an early variety with golden yellow skin and brown eyes.
Although Arran Pilot potatoes are very tasty, they don’t hold up for too long.
You should use them quickly, or they will begin sprouting and spoiling.
Arran Pilot potatoes are very versatile. They work well in numerous dishes.
You can bake, mash, or roast them.
They’re also good for making potato chips and fries.
These potatoes have fresh white waxy flesh with strong earthy flavors.
7. Pink Fir Apple Potatoes
The Pink Fir Apple potato is an heirloom variety.
It has a knobbly long shape and isn’t the most attractive potato.
However, it’s disease resistant and hence highly prized by farmers.
The flesh of this potato is deep yellow.
It has a distinct nutty aroma and earthy flavor that sets it apart from other potato varieties.
The best way to enjoy Pink Fir apple potatoes is by boiling or steaming them and adding them to salads.
8. Inca Gold Potatoes
Inca gold potatoes look like golden dumplings with a beautiful round shape and bright yellow color.
These potatoes originated from a cultivar called Phureja from the Andean valleys of South America.
They are waxy potatoes with a firm texture.
They don’t flake much and hence are good for casseroles, salads, and gratin recipes.
You can boil, roast, or mash them. These potatoes hold up well in storage.
They have a natural nutty, and strong earthy flavor.
9. Rose Gold Potatoes
Rose gold potatoes are one of the superior varieties of red potatoes with golden flesh.
These potatoes have beautiful reddish-pink skin and creamy yellow flesh. The texture is waxy and moist.
Although this variety is not the best choice for making mashed potatoes, they’re good for baking, boiling, and steaming.
Rose gold potatoes have a delicious earthy flavor.
10. Kennebec Potatoes
Kennebec potatoes are an easy gardening variety. It’s a high-yielding cultivar and an early maincrop potato variety.
They have thin, smooth skin and delicate, creamy flesh.
This potato maintains its shape during cooking.
Hence, it’s a good choice for soups, fries, casseroles, salads, and curries.
As a chipping potato, it has high sugar levels.
The nutty and earthy flavors of this potato make it a delicious spud to enjoy.
11. Red Pontiac Potatoes
Red Pontiac potatoes are gourmet potatoes with distinct red colors and delicious earthy flavors.
These potatoes have shallow eyes and crisp white flesh beneath the beautiful red skin.
This gardening variety is a waxy potato with excellent drought resistance.
Their red skin is papery thin and porous.
This versatile potato is good for boiling, baking, mashing, and roasting.
The flesh is subtly sweet and very flavorful.
It’s also great for use in salads. However, we don’t recommend frying the Red Pontiac.
12. Magic Molly
Magic Molly is an attractive blue potato with deep purple skin and flesh.
It’s a specialty potato that produces small to medium tubers.
These potatoes have an elongated oblong shape. The skin is semi-smooth and thin with medium-set eyes.
The dark purple skin usually has a beautiful white marbling.
These potatoes are low in starch but have high moisture content.
They develop very sweet and earthy flavors when cooked.
The earthy flavors are more pronounced in mature Magic molly potatoes than in smaller spuds.
The younger potatoes taste sweet.
One of the best ways to enjoy the full-bodied flavors of this delicious variety of potatoes is by grilling it.
You can also add it to salads, stews, and casseroles. It holds up well when boiled, roasted, or steamed.