Types of Potatoes: Complete Guide to Potato Varieties

There are thousands of potato varieties that fall into 3 types of potatoes. Learn about the most popular potatoes, their best uses, recipes, and more!

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The Types of Potatoes

While there are thousands of varieties of potatoes, they all fall into one of the 3 main types of potatoes: starchy, waxy, and all-purpose (in between).

Starchy Potatoes

Starchy potatoes contain a relatively high amount of starch. Starch is one of the three main categories of carbohydrates and the most common carb we eat.

Starchy potatoes have dry flesh that doesn’t hold shape well once cooked. The flesh gets fluffy and crumbly.

Starchy potatoes are best for baking and frying. They’re okay for mashing but can become gluey if over-mashed.

Waxy Potatoes

Waxy potatoes are much less starchy than starchy potatoes.

They have a waxy texture which gives them a smooth creamy flesh. They typically have thin skin that doesn’t need to be peeled. They have moister flesh that holds shape well when cooked.

Waxy potatoes are best for soups, stews, potato salads, and other dishes where boiling, slicing, and/or roasting is required.

All-Purpose Potatoes

All-purpose potatoes fall in between starchy and waxy potatoes.

They’re starchier than waxy potatoes so they can be baked or fried and they’re moister than starchy potatoes so they can be boiled, sliced, and roasted.

They’re a suitable choice for pretty much anything. If you only want to stock one potato variety in your cupboards, an all-purpose potato is the way to go.

Popular Potato Varieties

There are thousands of varieties of potatoes. I’m going to cover the most common ones you’ll find in a grocery store.

I’ve noted the regular price (in my area, which will likely be different from yours) as a guide to pricing.

The potatoes are ordered from starchy to waxy.

Russet Potatoes ($0.499 per pound)

• Type: starchy
• Skin: thick, rough, brown
• Flesh: dry, white
• Best Uses: baking, frying, mashing
• aka: Idaho Potatoes, Bakers, Burbank Potatoes

Picture a potato and you’re probably envisioning a Russet. These are the standard for potatoes. They’re the number one potato used for baking.

Japanese / Korean Sweet Potatoes ($2.99 per pound)

• Type: starchy
• Skin: thick, rough, dark red/purple
• Flesh: buttery, pale raw, yellow cooked
• Best Uses: baking, frying, roasting
• aka: Satsuma-imo, Goguma

I’m not certain that Japanese and Korean sweet potatoes are the exact same scientifically but they certainly look and taste the same.

My local store sells them as “Korean mini sweet potatoes” but I’ve bought them as Japanese at other places.

Sweet Potatoes ($0.998 per pound)

• Type: starchy
• Skin: thick, tough, orange/copper
• Flesh: creamy, sweet, orange
• Best Uses: baking, mashing, pureeing, roasting
• aka: –

Technically, sweet potatoes aren’t potatoes at all. But you’ll use them in much the same way and they’re sold in the same part of the grocery store.

White Potatoes ($0.499 per pound)

• Type: all-purpose
• Skin: thin, pale yellow/white
• Flesh: dry, white
• Best Uses: boiling, frying, mashing, roasting
• aka: –

White potatoes are a lot like Russets. The taste and texture is similar but the skin is a lot thinner (you don’t have to peel them).

Kennebec Potatoes ($4.99 per pound)

• Type: all-purpose
• Skin: thick, tan/beige
• Flesh: starchy but moist, white
• Best Uses: Frying or making potato chips
• aka: –

These are the ultimate potatoes for frying. My local grocery store doesn’t carry them but I can get them from a more ‘upscale’ grocer nearby.

Blue / Purple Potatoes ($3.99 per pound)

• Type: all-purpose
• Skin: medium, blue
• Flesh: moist, blue
• Best Uses: boiling, baking, frying, mashing, roasting
• aka: All Blue Potato, Adirondack Blue Potato,

There are many varieties of blue potatoes. They get their blue color from the antioxidant anthocyanin (the same one present in blueberries and eggplant).

Yellow Potatoes ($0.599 per pound)

• Type: all-purpose
• Skin: thin, yellow, can crisp when cooked
• Flesh: medium, yellow
• Best Uses: boiling, frying, mashing, roasting
• aka: Golden Potatoes

Yellow potatoes are NOT the same as Yukon Gold Potatoes. Yukons are a variety of yellow potatoes but regular yellows contain more starch.

Yukon Gold Potatoes ($0.599 per pound)

• Type: all-purpose
• Skin: thin, golden yellow
• Flesh: creamy & yellow
• Best Uses: boiling, baking, frying, mashing, roasting
• aka: Yukons, Golden Potatoes
• Recipe to Try: Loaded Baked Potato Soup

This is the most popular and most versatile potato. It’s my top pick pretty much every time (even better in baby form). Yukon Gold potatoes are a variety of Yellow Potatoes but they contain less starch.

Baby Potatoes ($1.40 per pound)

• Type: waxy
• Skin: thin, assorted colors
• Flesh: creamy, assorted colors
• Best Uses: boiling, roasting, steaming
• aka: New Potatoes, Petite Potatoes
• Recipe to Try: Roasted Baby Potatoes

Baby potatoes aren’t a potato variety. They’re just other varieties that aren’t fully mature. Technically you could get baby potatoes of any variety but you’ll likely only see a few. My grocery store carries baby reds, baby Yukon golds, and (sometimes) baby purples.

Fingerling Potatoes ($2.99 per pound)

• Type: waxy
• Skin: thin, assorted colors
• Flesh: creamy, assorted colors
• Best Uses: boiling, frying, roasting
• aka: –

Fingerling potatoes come in many varieties. Most fingerlings have a rich creamy flesh and a thin skin. They get their name from their shape because they look like fingers.

Red Potatoes ($0.599 per pound)

• Type: waxy
• Skin: thin, red
• Flesh: creamy, white
• Best Uses: boiling, baking, roasting
• aka: –

Red potatoes have such thin skin that you really don’t have to peel it. They’re one of the waxiest potatoes on the market.

Which Potato type to use for…

Certain potatoes are better for certain things. Find out what potato you should use for whatever potato dish you’re making.

Baked Potatoes

Any potato can be used for baked potatoes but a starchy or all-purpose potato is a better choice than a waxy one.

Best Choice: Russet potatoes

Check out this Oven Baked Potatoes Recipe by Tastes of Lizzy T.

Chowder

The waxier the better so that the potatoes will hold their shape.

Best Choice: red potatoes

Check out this Bacon Potato Chowder Recipe by Land O’Lakes.

French Fries

Choose a starchy potato, not a waxy one, for French fries.

Best Choice: Russet potatoes

Unless you can find (and afford) Kennebec potatoes. They’re considered the best frying potatoes but aren’t widely available.

Check out this Homemade French Fries Recipe by Fifteen Spatulas.

Potato Hash

Choose a waxier potato that will hold it’s shape when cut into hash pieces.

Best Choice: Yukon Gold potatoes

Check out this Sausage Potato Hash Recipe by Jo Cooks.

Mashed Potatoes

Choose an all-purpose potato for mashing. Too starchy and it can become gluey, too waxy and it won’t be as smooth.

Best Choice: Yukon Gold potatoes

Check out this Mashed Potatoes Recipe by Foodie Crush.

Potato Salad

Choose a waxy potato so that your pieces won’t fall apart.

Best Choice: Fingerling potatoes

Check out this Healthy Potato Salad Recipe by Well Plated by Erin.

Roasted Potatoes

Choose a waxy potato so that your roasted pieces will stay together.

Best Choice: baby potatoes

Check out my Roasted Baby Potatoes Recipe. It’s an easy side-dish at only $0.38 per serving.

Scalloped Potatoes

Choose a waxy potato so that the slices will hold their shape and texture.

Best Choice: red potatoes

Check out this Scalloped Potatoes Recipe by Add a Pinch.

Soup

Use an all-purpose potato for soup for a balance of creamy and starchy.

Best Choice: Yukon Gold potatoes (with the skins)

Check out my Loaded Baked Potato Soup Recipe. It’s a hearty meal at only $1.81 per serving.

Vodka

Starchy potatoes will produce high quantities of alcohol.

Best Choice: Russet potatoes

Check out this Potato Vodka Recipe by Winning Homebrew. Alternatively, head over to your local liquor store and grab a bottle that’s already been made.

Potato FAQs

Answers to all your potato questions.

Can I eat Green Potatoes?

You really shouldn’t. They’ll likely taste bitter, which isn’t enjoyable. But even worse, they might make you sick.

Potatoes with a green tint to their skins have been exposed to too much light. This causes a toxin (solanine) to develop. Solanine can cause cramping, diarrhea, fever, and headaches.

If you chop off the green area (including a chunk of the flesh below), they’ll be safe and tasty.

Are Potatoes Healthy?

YES! Potatoes are packed full of nutrients.

One medium-sized potato (including the skin) has just 110 calories,

How do you store Potatoes?

Potatoes should be stored in a cool, dry, and dark area. The ideal temperature for long-term potato storage is 35 to 40 degrees.

Potatoes are often spoiled because of moisture. To avoid moisture, store potatoes in a paper bag or open box which will allow airflow. Do not store potatoes in a sealed container!

Should I Refrigerate Potatoes?

NO! You should NOT store potatoes in the refrigerator.

It’s too cold for them. Potatoes stored in the fridge will have an off-flavor (although they’re technically fine to eat).

How Can I Prevent My Potatoes from Discoloring?

You can put uncooked, peeled potatoes in cold water to prevent discoloration. However, this could make them soggy when they’re cooked and some of the nutrients will leak into the water.

Are Yellow Potatoes the Same as Yukon Gold?

They’re very similar but not quite the same.

Yukon Golds are a variety of Yellow Potatoes. Both are all-purpose potatoes but Yukons are a little less starchy than Yellows which makes them a little creamier.

They’re close enough that you can substitute one for the other in any recipe.

What’s the Difference between Russet and Idaho Potatoes?

Idaho potatoes are basically Russet potatoes that are grown in Idaho.

Russet potatoes can be grown anywhere. Idaho potatoes can only be grown in Idaho.

How Many Varieties of Potatoes are There?

According to CIPotato, there are over 4,000 varieties of potatoes in the world. In the US, there are over 200 types of potatoes sold.

Can You Eat Soft Potatoes?

For sure, if they’re just a little soft. They won’t be the best potatoes, but they’re perfectly fine to eat.

If there are noticeable impurities, cut them off.

If there’s a bit of green, cut that off.

If there’s mold, toss them.

If they smell, toss them.

If they’re very soft or mushy, toss them.

If they’re shriveled, toss them.

Can You Eat Sprouted Potatoes?

You certainly can. Just use a small knife and remove the sprout and root. Then cook and enjoy.

Enjoy Your Potatoes!

What’s your favorite type of potato? Favorite recipe? Share it in the comments so we can love it too!

Until next time. Xoxo