Potato Types Explained: The Best Varieties for Every Recipe

The Potato Guide: Common Varieties and Their Best Uses

The potato reigns supreme in my kitchen, and it’s easy to see why. It’s one of the most versatile ingredients out there, holding its own in a wide range of dishes across multiple cuisines. Whether you’re preparing something rich and hearty from American comfort food or spicing things up with an Indian curry, potatoes can take on any flavor. Countries around the world, like France with their creamy gratin dauphinois, Ireland’s traditional colcannon, and Peru’s papa a la huancaína, rely heavily on potatoes—each putting their own spin on how to use this humble yet delicious vegetable.

But what makes potatoes so special? It's all about knowing which variety works best for your dish. The right potato can transform your meal into something truly memorable.

Let’s break down some of the most common potato varieties and the best dishes for each one, from mashed potatoes to crispy fries, and why it's important to choose the best type.

1. Russet Potatoes

Texture: Russets are known for their thick, rough skin and fluffy, starchy flesh.

Flavor: They have a mild, earthy flavor with a slightly sweet undertone.

Common Dishes:

• Baked Potatoes – Perfect for loading with toppings like cheese, bacon, and sour cream.

• Mashed Potatoes – Their starchy texture makes them ideal for creating smooth and creamy mashed potatoes.

• French Fries – Their high starch content gives them a crispy texture when fried.

Why Choose Russets? These potatoes are the go-to for any dish that requires a fluffy interior and a crisp exterior. Russets are the ultimate choice for baking or making mashed potatoes since their flesh becomes light and airy once cooked. If you're craving the perfect crispy French fry or hearty baked potato, Russets are your best bet.

2. Yukon Gold Potatoes

Texture: Yukon Golds have a smooth, thin skin and a waxy, creamy flesh that holds its shape well.

Flavor: Their flavor is rich, buttery, and slightly sweet, making them a favorite for many.

Common Dishes:

• Roasted Potatoes – Their waxy texture allows them to crisp up beautifully while keeping the insides tender.

• Potato Salad – The firm texture means they hold up well in salads, absorbing the dressing without falling apart.

• Gravy or Soups – Their creamy flesh thickens gravies and soups without turning mushy.

Why Choose Yukon Golds? If you want a potato that holds its shape during cooking and has a creamy, buttery flavor, Yukon Golds are the way to go. They’re great for roasting or using in potato salads, where you want the potato to stand out without turning into mush.

• Yukon Gold is the most well-known yellow-fleshed variety in the U.S. They’re praised for their buttery flavor and smooth texture.

• Other yellow potatoes (sometimes labeled just as “yellow” or “gold potatoes”) may taste and cook similarly, but they might not have the same creaminess or specific growing characteristics as Yukon Golds.

So when a recipe calls for yellow potatoes, Yukon Golds are usually a safe and delicious choice—but if you see something just labeled “yellow,” it's likely still a good stand-in for most dishes calling for Yukon Gold.

3. Red Potatoes

Texture: Red potatoes have a smooth, thin skin and a waxy flesh that remains firm when cooked.

Flavor: They have a subtly sweet, earthy taste with a hint of creaminess.

Common Dishes:

• Boiled Potatoes – Their firm texture makes them perfect for boiling and serving as a side dish or in stews.

• Potato Salad – Their waxy flesh keeps them intact in salads, making them ideal for cold potato salads.

• Sautéed Potatoes – Their firm texture holds up well to sautéing in a pan for a crisp finish.

Why Choose Red Potatoes? Red potatoes are the best choice when you need a potato that won’t fall apart during cooking. Their waxy texture makes them excellent for boiling, steaming, and making potato salad. They are also perfect for sautéing, where you want the potatoes to stay intact and crisp up nicely.

4. Fingerling Potatoes

Texture: Fingerlings have a smooth skin with a waxy, firm flesh.

Flavor: Their flavor is nutty and earthy, with a slightly buttery taste.

Common Dishes:

• Roasted Fingerlings – These small potatoes roast beautifully, with a crispy skin and tender inside.

• Salads – Their firm texture makes them an excellent choice for potato salads.

• Sautéed Fingerlings – Fingerlings work wonderfully when sautéed in olive oil and herbs.

Why Choose Fingerlings? Fingerlings are a unique choice when you want something a bit more gourmet. Their firm texture makes them ideal for roasting or using in salads, and their nutty, earthy flavor adds depth to any dish. They’re perfect for when you want to impress with a slightly different variety.

5. New Potatoes

Texture: New potatoes have very thin, delicate skin and a waxy, firm flesh that holds together beautifully when cooked.

Flavor: They have a fresh, slightly sweet flavor with a creamy bite—less earthy than mature potatoes.

Common Dishes:

• Boiled with Herbs and Butter – A simple, classic way to enjoy their natural flavor.

• Roasted New Potatoes – Crisp on the outside, creamy inside, and perfect with garlic and rosemary.

• Green Bean and Potato Salad – Their firm texture makes them ideal for warm or cold potato salads.

• Skillet Potatoes – Great for pan-frying with onions and peppers for a hearty side.

Why Choose New Potatoes?
New potatoes are normal potatoes that have been harvested early, so they’re smaller, more tender, and naturally moist. Their skins are so thin they don’t need peeling, and their waxy flesh holds up well in just about any dish where you want a firm, flavorful bite. These are the ones to reach for in the spring and early summer when they’re freshest. They shine in simple recipes that let their natural taste and texture come through.

6. White Potatoes

Texture: White potatoes have a thin, light tan skin and a medium-starch flesh that's slightly creamy but still holds its shape.

Flavor: Mild and slightly sweet, with a smooth texture when cooked.

Common Dishes:

• Mashed Potatoes – They make a creamier mash than Russets, with a little more body.

• Pan-Fried Potatoes – Their balance of starch and moisture makes them perfect for crispy skillet potatoes.

• Soups and Chowders – They soften nicely without turning to mush, making them great for thickening hearty soups.

• Gratin or Scalloped Potatoes – They layer beautifully and absorb flavors well.

Why Choose White Potatoes?
White potatoes are kind of the middle ground between starchy and waxy, which makes them super versatile. They’re a great all-purpose choice if you’re not sure what variety to go with. They hold up in wet dishes like soups and still crisp up well when fried or roasted. If you want one potato that can do a little bit of everything, white potatoes are a safe and tasty bet.

Why Knowing the Best Type to Use Matters

Each type of potato brings something different to the table, whether it’s the texture of the skin, the fluffiness of the flesh, or how it holds spices. Understanding which variety is best for your dish ensures that you get the right consistency, flavor, and result. For example, a waxy potato like the Yukon Gold will give you a creamy texture perfect for roasting or making potato salad, while a starchy Russet will deliver the crispy fries you crave.

So next time you're cooking, think about the type of dish you’re making and choose the potato variety that will bring out the best in it. The right potato can truly make all the difference!

👩‍🍳 Want to put it into practice?
Check out my go-to Skillet Potato Recipe here—it’s simple, crispy, and packed with flavor. A great way to let your potatoes shine!