German Butterball potato

German Butterballs are medium to large spherical potatoes with a pale yellow exterior and a golden waxy inside that were introduced in Idaho by David Ronniger in 1988. When cooked, these potatoes are creamy and soft, with a buttery taste, similar to Yukon Golds. While they are accessible all year, the best season is from late spring to early summer.

They work well for steaming, baking, frying, mashing, and pretty much any other preparation where Yukon Golds would work. They also make excellent roasting potatoes and, due to their naturally rich flavor, do not require a lot of seasoning. Toss your German Butterballs in halves or quarters (depending on size) with olive oil, salt, and pepper. Place them on a baking sheet and roast for 15 to 20 minutes at 400°F. Your potatoes should be golden brown and soft.

When to use: Roast them whole in foil over hot coals, steamed, fried into chips, and mixed into soups.