Types of Potatoes and How to Use Each One in Cooking

Different Types of Potatoes Explained

When it comes to cooking, potatoes are generally divided into three main categories: starchy, waxy, and all-purpose. Let’s break them down.

Starchy Potatoes: Russet and Idaho

  • Texture: Fluffy, dry, high in starch
  • Best Uses: Baked potatoes, French fries, fluffy mashed potatoes
  • Why Choose Them: Their dry texture makes them crisp up beautifully when fried or stay light and airy when baked.

Waxy Potatoes: Red, New, and Fingerling

  • Texture: Firm, smooth, low in starch, high in moisture
  • Best Uses: Potato salads, soups, roasted potatoes
  • Why Choose Them: They hold their shape when boiled or roasted, making them perfect for salads and hearty stews.

All-Purpose Potatoes: Yukon Gold and White

  • Texture: Balanced—creamy yet firm
  • Best Uses: Mashing, roasting, soups, gratins
  • Why Choose Them: Their versatility makes them a great choice if you only want to buy one type of potato for multiple dishes.

Best Potatoes for Baking, Mashing, and Roasting

Choosing the right potato depends on the dish you’re preparing. Here’s a quick guide:

Best Potatoes for Baking

  • Russet potatoes are the classic choice for baked potatoes thanks to their fluffy interior.

Best Potatoes for Mashing

  • Yukon Golds create creamy, buttery mashed potatoes without becoming gluey.
  • For extra-fluffy mash, combine Russets with Yukon Golds.

Best Potatoes for Roasting

  • Red potatoes, Yukon Golds, and Fingerlings roast beautifully with crisp edges and tender centers.

Best Potatoes for Salads

  • Waxy potatoes like red or new potatoes hold their shape after boiling, making them perfect for potato salads.

Popular Potato Varieties Around the World

  • Fingerlings: Small, oblong, and nutty in flavor—great roasted or tossed in salads.
  • Purple Potatoes: Packed with antioxidants and striking color; delicious roasted or mashed.
  • Sweet Potatoes (not true potatoes): Perfect for fries, casseroles, or simply baked for a nutritious side.

Cooking Tips for All Types of Potatoes

  • Store potatoes in a cool, dark place—never in the fridge.
  • For crispier roasted potatoes, parboil them first.
  • Leave the skin on for extra nutrients and texture.
  • Pair the right potato type with your cooking method to bring out the best flavor and texture.

Conclusion

With so many types of potatoes to choose from, the key is matching the right variety to the right recipe. Whether you’re baking fluffy Russets, mashing creamy Yukon Golds, or tossing waxy reds into a salad, potatoes can elevate any dish. Next time you’re at the market, use this guide to pick the perfect potato for your cooking needs.

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