While there are literally hundreds of varieties of potatoes grown around the world, the most common to us fall into four categories: long potatoes, round white potatoes, red potatoes, and yellow fleshed potatoes.
Long Potatoes: Long potatoes are the most popular. The interior is white, the skin varies from brown and rough to buff-colored and smooth.
Examples: Russet Burbank, Russet Norkotah, Frontier Russet and Shepody
Best Cooking Methods: baked, mashed and French fried
Round Whites: Round whites are usually large, round or oval with light to medium skin and white flesh.
Examples: Superior, Kennebec, Cherokee, and Envol
Best Cooking Methods: boiled, steamed, mashed, French fried, roasted, scalloped, and au gratin
Reds: Red potatoes have rosy red, thin, glossy skins, but otherwise they’re similar to round whites.
Examples: Chieftain, Rideau, Norland and Sangre.
Best Cooking Methods: boiled, steamed, roasted, sautéed, scalloped, and au gratin
Yellow Fleshed: Yellow fleshed potatoes are round or oval in shape with light gold, thin skin and light yellow flesh.
Examples: Yukon Gold, Fabula