Not all potatoes are built the same. Some are great for mashing. Others shine when roasted, fried, or boiled. Each variety has its own texture, flavor, and best use. Choosing the right one can completely change a dish. Get it wrong, and your fries go soggy or your mash turns gluey. This guide breaks down 10 common types of potatoes and how to use them the right way. If you’ve ever wondered why your roasted potatoes didn’t crisp or your salad turned mushy, the answer starts here.
Russet Potatoes
Russets are large, brown-skinned, and very starchy. Their interior is dry and fluffy when cooked, which makes them ideal for crispy and creamy textures. You’ll get the best baked potatoes from a Russet. They also fry beautifully, so they’re the top pick for French fries and wedges. Mashed potatoes made with Russets turn out light and smooth. But don’t use them in soups or salads. They fall apart easily when boiled. These potatoes love butter, salt, and sour cream. Think steakhouse sides and comfort food classics. Best for: baked potatoes, French fries, mashed potatoes, wedges.
Yukon Gold Potatoes
Yukon Golds have golden skin and rich yellow flesh. They’re slightly waxy with a buttery flavor, even before adding butter. These are all-purpose potatoes, which means they can be boiled, mashed, roasted, or baked. Yukon Golds mash well and hold their shape in soups. They’re also perfect for casseroles and gratins. Their texture is smooth but not dry. Roasted Yukon Golds come out crispy on the outside and soft on the inside. For versatility and flavor, these are hard to beat. Best for: mashing, roasting, boiling, soups, and casseroles.
Red Potatoes
Red potatoes are small, round, and firm with waxy white flesh. They’re low in starch and hold their shape during cooking. This makes them perfect for salads, soups, or any dish where the potato needs to stay intact. They have a thin skin that doesn’t need peeling. Their flavor is mild but earthy, which pairs well with herbs and vinaigrettes. Try them halved and roasted or tossed in a mustard dressing. Skip red potatoes for mashed dishes—they don’t break down well. Best for: potato salad, roasting, boiling, and soups.
Fingerling Potatoes
Fingerlings are small, knobby, and shaped like fat fingers. They come in yellow, red, or purple varieties. Their skin is thin and edible, and their flesh is firm and waxy. These potatoes are perfect for roasting whole or halved. They look great on the plate and deliver a nutty, rich flavor. You can also sauté or grill them. Their size makes them ideal for sheet pan dinners and skewers. No peeling required—just season and cook. Best for: roasting, grilling, sautéing, and warm salads.
Purple Potatoes
Purple potatoes have deep violet skin and flesh, making them a colorful addition to any meal. The flavor is mildly nutty and earthy. They have medium starch levels, so they sit between waxy and starchy. They hold their shape well, making them good for roasting and boiling. The color holds up best when they’re steamed or roasted. Don’t overboil them or the color will fade. Use purple potatoes in salads or side dishes to impress guests. They’re also rich in antioxidants. Best for: roasting, steaming, and colorful salads.
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White Potatoes
White potatoes are smooth-skinned with a mild flavor and creamy texture. They fall in the middle of the starch spectrum. That makes them good for a wide variety of uses. They mash nicely but still hold together when boiled. These are ideal for frying in a skillet or using in casseroles. Their thin skin allows for quick prep without peeling. You can season them in any direction—herby, spicy, or classic butter and salt. Best for: mashing, boiling, pan-frying, and gratins.
New Potatoes
New potatoes are not a separate variety—they’re just young potatoes harvested early. You can find them in red, yellow, or white forms. Their skins are very thin and tender. They have a crisp texture and a mild, slightly sweet flavor. These potatoes shine when boiled or roasted whole. Serve them warm with butter, dill, or garlic. You don’t need to peel them—just rinse and go. Because they’re low in starch, they don’t fall apart. Best for: boiling, roasting, and serving whole.
Kennebec Potatoes
Kennebecs are light-skinned, medium-to-large potatoes with creamy white flesh. They’re known for their balanced texture and excellent frying ability. These are the secret behind many restaurant-quality fries and chips. They’re also great for mashed potatoes or baked dishes. Their skin crisps up well in oil. At the same time, the interior stays light and fluffy. Kennebecs are dependable and perform consistently across recipes. If you love homemade fries, start here. Best for: French fries, chips, roasting, and mashed potatoes.
Sweet Potatoes
Sweet potatoes aren’t technically part of the same family, but they’re still a kitchen staple. They come in orange, white, or purple varieties. Orange-fleshed sweet potatoes are the most common. They’re sweet, soft, and rich in beta-carotene. These are excellent for roasting, mashing, and baking. You can also make fries, soups, and pies. Their natural sweetness pairs well with cinnamon, maple syrup, or hot spices. They’re also high in fiber and vitamins. Best for: roasting, mashing, baking, soups, and desserts.
Maris Piper Potatoes
Maris Piper potatoes are popular in the UK for good reason. They have light skin and fluffy white flesh. These are high-starch potatoes perfect for crisp roasties and fluffy mash. They’re often used in classic British dishes like fish and chips or shepherd’s pie. When parboiled and roasted, they fluff up and form a crisp crust. They also absorb fat and seasoning well. Though less common in the U.S., they’re widely loved across Europe. Best for: roasting, frying, mashing, and pie toppings.
How to Choose the Right Potato
Choosing the right potato depends on what you’re cooking. High-starch potatoes like Russets are best for dry, fluffy dishes. Think mashed, baked, or fried. Waxy potatoes like reds and fingerlings keep their shape. Use them in salads, soups, or roasted dishes. All-purpose potatoes like Yukon Golds or Kennebecs can do a little of everything. When in doubt, grab those. Also think about color and presentation. Purple and fingerling potatoes look stunning on the plate. Texture and flavor matter, but don’t underestimate the power of a colorful potato dish.
Quick Potato Tips
Store potatoes in a cool, dark space, but not in the fridge. Keep them dry to avoid sprouting. Scrub, don’t peel, if you want more fiber. For crispy edges, rough up boiled potatoes before roasting. Always salt your boiling water for flavor. Cut evenly for consistent cooking. Avoid green or sprouted potatoes—they contain solanine, which can be toxic. Want extra crispiness? Soak cut potatoes in cold water to remove surface starch.
Global Potato Dishes Worth Trying
Potatoes are loved worldwide. Every culture has a unique way to serve them. In India, try spicy aloo gobi with cauliflower and turmeric. France offers creamy gratin dauphinois with cheese and garlic. Peru, the potato’s birthplace, serves causa—a layered dish with potato, avocado, and tuna. The U.S. does loaded baked potatoes with bacon and cheese. The UK champions roast potatoes and fish and chips. Try new styles to expand your kitchen skills and use more varieties.
Final Thoughts
Potatoes may seem basic, but they’re anything but boring. Each variety has its own strengths and ideal uses. Russets give you the fluffiest mash. Fingerlings deliver roasted perfection. Red potatoes shine in salads. Sweet potatoes offer vitamins and natural sweetness. And don’t overlook lesser-known gems like Maris Piper or Kennebec. Cooking with the right potato transforms your dish. The wrong one can ruin texture and flavor. Once you understand what each type does best, your meals get better instantly. Experiment often, and let the humble potato surprise you.
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