If there’s one vegetable I’ll never stop experimenting with, it’s the potato. Every variety has its own personality. Some go crisp and golden in the oven, while others break down into creamy perfection with a little butter and salt.
The more I cook, the more I realize: not all spuds are created equal. Knowing which type to grab makes every dish—from crispy fries to buttery mash—so much better.
1. Russet Potatoes
Big, starchy, and covered in rugged brown skin, russets are the old-school heroes of baked potatoes and fluffy mashed sides. They break down easily, making them ideal for light and airy textures.
I also love them for homemade fries—they crisp up beautifully when double-fried or roasted in hot oil.
2. Yukon Gold Potatoes
These golden beauties have thin skins and a creamy yellow interior that feels rich even before butter enters the scene. Their medium starch content means they hold together better than russets.
I reach for them when making gratins or mashed potatoes that don’t need to be whipped smooth. Also stellar in soups.
3. Red Potatoes
Firm, waxy, and smooth-skinned, red potatoes don’t fall apart when cooked. They’re my go-to for potato salads and roasted trays with garlic and rosemary.
You barely need to peel them. Their skins are tender and full of flavor. Great for quick stovetop boils too.
4. Fingerling Potatoes
These slender, knobby potatoes are as pretty as they are tasty. Their dense, waxy texture makes them ideal for roasting—cut them lengthwise, toss in olive oil, and roast until golden and crisp on the edges.
Oftentimes I use them in sheet pan dinners for visual appeal and earthy bite.
5. Purple Potatoes
Vibrant inside and out, purple potatoes are slightly nutty with a firmer, drier flesh. They roast well and look stunning in mixed potato medleys or cold salads.
I’ve even used them to make bright violet mashed potatoes for a dinner party twist—they always spark conversation.
6. White Potatoes
Not too starchy, not too waxy—white potatoes are the all-rounders of the bunch. They boil, mash, roast, or fry with ease. Their mild flavor works as a canvas for whatever herbs or cheeses you’re feeling.
I especially like them for skillet hash with caramelized onions and eggs.
7. Baby Potatoes
Tiny, tender, and often pre-washed, baby potatoes are built for busy weeknights. I like to smash them after boiling, then roast until crisp.
Their size makes them perfect for tossing into stews or using whole in sheet pan meals. They’re a hit at backyard cookouts too.
8. Sweet Potatoes
Earthy, sweet, and packed with orange flesh, sweet potatoes shine in both savory and sweet dishes. Roast wedges with smoked paprika and cinnamon for a side that feels indulgent and balanced.
They also mash beautifully, and I’ve even added them to brownies for a fudgy, wholesome twist.
9. Japanese Sweet Potatoes
These have reddish-purple skin and pale, dry flesh with a surprisingly rich, chestnut-like flavor. I roast them low and slow until they’re candy-sweet and caramelized.
Their firm texture makes them great for slicing into wedges or stuffing whole with miso butter and greens.
10. New Potatoes
Freshly harvested with super thin skins, new potatoes are buttery and delicate. They’re best when boiled or steamed whole, tossed with olive oil and herbs.
I love them smashed with the back of a spoon and pan-fried for crispy edges. They shine in simple dishes where their flavor takes the lead.
11. Blue Potatoes
Dark blue skin and vibrant purple-blue flesh make these potatoes pop on the plate. Their taste is slightly nutty, and they hold their color when roasted or steamed.
I like them best in potato salads, especially paired with a mustardy vinaigrette and fresh dill.
12. Kennebec Potatoes
Beloved by fry-makers, Kennebecs have a creamy texture and just the right balance of starch. They brown evenly and crisp like a dream, making them ideal for homemade chips or fries.
I also cube and roast them with herbs. They take on a golden edge that’s tough to beat.
13. German Butterball Potatoes
True to the name, these potatoes are buttery without any added fat. Their texture is creamy yet firm enough for roasting. I use them in one-pot meals or for smashing and roasting with garlic and sea salt.
Excellent for soup too, they hold their shape without getting grainy.
14. Petite Potatoes
Petites come in red, yellow, and purple and are often pre-washed and uniform in size. I toss them straight onto a baking sheet with oil, salt, and whatever herbs I have.
Because they’re small, they cook quickly and evenly. Great for feeding a crowd without peeling or chopping.
15. Yellow Finn Potatoes
Golden-skinned and rich inside, Yellow Finns are like Yukon Gold’s more intense cousin. Their naturally buttery flavor makes them perfect for rustic mashes or slicing into thick rounds for gratins.
I love pairing them with leeks and gruyère for a deeply comforting bake.