Just how many types of potatoes are there? We’re covering the different types of potatoes out there so you can choose the right potato with confidence.
There are over 200 kinds of potatoes sold in the United States! We won’t go into all of them, but we’ll talk about the main classifications used to describe everyone’s favorite root vegetable as well as popular varieties and when to use them.
Main Categories of Potatoes
First, let’s clarify the main categories that you’ll see potatoes described as – starchy, all-purpose, and waxy.
You might also see these referred to as floury potatoes. They are high in starch and low in moisture. This makes them great potatoes for baking, frying, boiling, and mashing (though be careful not to overwork them). They do not hold together well when cooked, so avoid them when you need a potato that holds it’s shape, like in a potato salad.
Common varieties include russets and sweet potatoes (which we won’t get into today, but you can read more about here.)
Waxy potatoes have less starch and more moisture and sugar. These varieties are usually on the smaller side with a smooth outer skin and creamy, firm flesh. Think of red bliss potatoes or French fingerlings.
These potatoes do hold their shape well, so they work great for boiling or slicing. Try them in casseroles, soups, and potato salads but avoid them when mashing or frying.
As you may have guessed, these are potatoes that fall in between the two above categories. They have a medium starch content and hold together well, but are also decently fluffy. This makes them a good choice for most any potato dish.
All-purpose varieties, like Yukon Gold potatoes, are great options for roasting or pan-frying, as well as in soups and stews.
Popular Potato Varieties
These are probably the most common form of potato. When someone mentions potatoes you usually think of medium-to-large oval shaped regular potatoes with rough, brown skin. Those are russet potatoes and large ones are often labeled baking potatoes in stores.
Russets (or russet burbank) are a starchy potato with a light and fluffy texture. The skin becomes chewy when cooked. These are are ideal for mashed potatoes or a baked potato. Try them for French fries or potato wedges as well.
Another common addition to most dinner tables, red potatoes are a waxy potato. This small, smooth, round potato with thin red skin has a creamy moist texture with a subtly sweet flavor.
White potatoes are all-purpose potatoes that get their name from the white flesh and skin. This mild, low sugar medium starch is slightly dense with a thin delicate skin.
These medium-sized varieties, like Kennebec potatoes, are great for mashing. They also can be used in salads and are perfect for steaming, boiling and frying.
Yellow potatoes are waxy, velvety, and moist. These marble to large-sized potatoes have a buttery flavor with a very subtle sweetness. Their crispy skin can enhance the dense yellow flesh which, combined with a creamy texture, lessens the need for butter.
Yellow potatoes, such as Yukon Gold, are perfect for dishes that involve grilling and roasting.
Purple potatoes are waxy and moist with firm flesh and are considered all-purpose. Their name is derived from their deep purple color. The skin can be dark purple or blue, while the inside ranges from deep purple to lavender or pink flesh. They have an earthy, nutty flavor with low sugar content.
These potatoes, including Purple Majesty and All Blue varieties, are perfect for grilling, baking, and roasting.
Fingerling potatoes are potato varieties that range in size from two to four inches long and are oblong, somewhat shaped like a human finger. They’re waxy and firm with a range of colors.
Popular varieties include French fingerlings, Rose Finn Apple, yellow-skinned Russian Banana, and the Purple Peruvian. These are very popular for pan-frying and roasting.
These little guys, sometimes called petite potatoes, get their name from their teeny tiny size. These aren’t actually a type of potato, but a classification of size and maturity. New potatoes are harvested early in the season before they reach full size.
Their flavors tend to be more concentrated than their larger sized counterparts and are perfect for cooking whole. Use them in salads and for roasting and frying. Try them in this Creamy Dill Potatoes recipe too.
Get more great potato recipes and tips in the rest of our Potato series!
This post originally appeared in December 2017 and was revised and republished in March 2022.