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Learn about the different types of potatoes and how to prepare them

How Many Types of Potatoes are There?

COOKING TIPS FOR EACH POTATO TYPE

There are more than 200 varieties of potatoes sold throughout the United States. Each of these varieties fit into one of seven potato type categories: russet, red, white, yellow, blue/purple, fingerling, and petite. Potatoes can be used to fuel the body and the brain throughout the day. Easy to prepare and pair with a variety of cuisines, potatoes lend themselves to convenient meal prep to fuel you throughout the week. They can be whipped together with a few healthy ingredients and ready to serve under 30 minutes for a delicious meal.

Learn more about the characteristics and cooking recommendations for each type of potato.

Russet

Russets are ideal for light and fluffy mashed potatoes. They also fry up crisp and golden brown, and are the potato of choice for baking. The delicate flavor and fluffy texture of baked russets goes well with a variety of toppings, from traditional sour cream and chives to spicy and bold Mediterranean or Latin flavors. Try cutting into planks or wedges to make delicious homemade fries.

Red

Because of their waxy texture, the flesh of red potatoes stays firm throughout the cooking process. Their thin yet vibrant red skin adds appealing color and texture to side dishes or salads. Reds are frequently used to make potato salad or add pizazz to soups and stews, but can also be served baked or mashed. Round reds are often referred to as “new potatoes,” but the term “new” technically refers to any type of potato that is harvested before reaching maturity.

White

White potatoes hold their shape well after cooking. Their delicate, thin skins add just the right amount of texture to a velvety mashed potato dish without the need for peeling. Grilling whites brings out a more full-bodied flavor. Try adding potatoes to your salad by tossing cooked white potatoes into your Caesar or a creamy garlic parmesan dressing.

Yellow

Grilling gives yellow potatoes a crispy skin that enhances the dense flesh, creating a slightly sweet, caramelized flavor. The naturally smooth buttery texture makes delicious baked, roasted, or mashed potatoes. Simmer yellow potatoes until fully cooked, drain, chill, and gently “smash” into flat disks. Brown these in oil or clarified butter and serve as a side or appetizer. Then top with a garnish of your choice.

Purple

Most blue/purple potatoes have moist, firm flesh that retains its shape while adding rich, vibrant color and luscious taste to salads. The purple color is preserved best by microwaving but steaming and baking are also great ways to cook purple potatoes. Because of their mild yet distinctly nutty flavor, blue/purple potatoes naturally complement green salad flavors. Red, White, and Blues—Combine blue potatoes with whites and reds in salads or roasted medleys to make all three colors “pop”.

Fingerling

Fingerling color and shape are a welcome visual addition to any dish. Pan-frying and roasting enhances their robust flavor and showcases their wonderful nutty or buttery tastes. Consider fingerlings as a change-of-pace foundation for a unique potato salad. Split fingerlings lengthwise and oven-roast to serve as a small-plate or side-dish alternative to fries. Accompany them with a flavorful dipping sauce, like spicy ketchup, romesco, or sriracha mayo.

Petite

Roast a combination of colors for an eye-catching side dish. Petites concentrated flavors and quicker cooking time makes them a good choice for potato salads. You can also toss petite potatoes in olive oil, rosemary, and salt and pepper to make colorful, delicious, and fun roasted potatoes. Petites save on prep time because they can be prepared and served whole without slicing or chopping.