6 Types Of Potatoes & How To Cook With Them
With more than 200 varieties sold in the U.S. alone, potatoes are easily one of the most diverse foods around. They’re also one of the most versatile, transforming into everything from crispy fries to creamy mashed potatoes to fluffy gnocchi. But with so many types to choose from—and so many possible ways to turn them into dinner—how do you know which potato to use for what?
Categories Of Potatoes
If you want to get technical, there are three general categories of potatoes: starchy/floury, all-purpose, and waxy. Every type of potato, whether it’s a tiny baby creamer or a big thick-skinned Russet, fits into one of these categories, based on where it falls on the starchy to waxy spectrum. Knowing what category a potato falls into can help you understand its textural character (and therefore make a good guess as to how to cook it), but since each type of potato brings its own unique characteristics to the table, it’s still good to have some general knowledge of the most common types we might find at the local market.
Here are six of the most common types of potatoes and how to cook with them.
Russet/Idaho Potatoes
One of the most common varieties of starchy potatoes, Russet (or Idaho) potatoes have an earthy flavor and a high starch content. While they boast a fluffy interior and crisp up easily when fried, they don’t hold together very well, so they tend to fall apart on the grill or if simmered for a while in soups or stews. They’re best for baking, frying, and mashing—and if you want to make some super crispy latkes or the fluffiest of gnocchi, they’re your go-to.
Loaded Baked Potatoes
Spinach-Artichoke Baked Potatoes
French Onion Baked Potatoes
Yukon Gold Potatoes
The Goldilocks of the potato world, all-purpose Yukon Golds are thin-skinned, medium-sized potatoes with a mild flavor and a medium starch content. They have a smoother texture and a lighter flavor than Russets, and they hold together much better when grilled or simmered. Yukon Golds are great for mashing and baking as well as boiling. While they fry well, they don’t yield that super fluffy interior and crispy exterior that Russets do. But they’re particularly wonderful in scalloped potatoes or any other type of creamy cheesy bake.
Red Potatoes
Red potatoes have (you guessed it!) a thin red skin and a mild sweet flavor. As waxy potatoes, they have a firm interior that holds up well to boiling or roasting. While they’re not great for mashing (that dense creaminess will quickly become gummy when overworked), they’re great for tossing into a potato salad or simply grilling and serving as a side.
Purple Potatoes
Featuring a vibrantly violet interior, purple potatoes are the diva of the potato world. They have an earthy flavor and a moist, firm interior. While their color might remind you of a purple sweet potato, they’re actually completely different: much smaller in size and containing much less sugar. Technically an all-purpose potato, they’re most delicious when grilled or roasted, and their color makes them particularly brilliant in salads. Speaking of color: the best way to keep that gorgeous bright purple is actually to microwave them—but steaming and baking also works well too.
Baby Potatoes/New Potatoes
The immature version of regular potatoes, baby or new potatoes are much smaller, with a super thin skin and a dense, sweet interior. They’re often available in an assortment of colors, and while those different colors indicate they’re technically the baby versions of different varieties, they all have a similar texture when still small. Baby potatoes are typically not peeled or cut up, and they’re often boiled or roasted. And if you’re hoping to make a batch of French onion smashed potatoes this weekend, they’re your go-to.
Fingerling Potatoes
Named for their resemblance to a (very ugly and misshapen) finger, these long and stubby potatoes are bred to be small when they’re fully mature. They come in a variety of colors, and tend to be pricier than other types of potatoes. With a firm, waxy interior, they’re best roasted or boiled. They’re also often served in salads.
A Word About Sweet Potatoes
It might be part of their name, but sweet potatoes are not technically potatoes. They’re actually a completely different species of tuber, only distantly related to potatoes, and bring a distinctly different texture, flavor, and nutritional profile to the party (for more on which is healthier, check out this article.) That said, they’re delicious in everything from pancakes to harvest bowls to a chili cheese casserole– so if you’re in the mood for a comforting carb but not craving an actual potato, a sweet potato might be your best friend.
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