The 6 Most Common Potatoes and the Best Way to Cook Each (Stop Using the Wrong One!
Have you ever made mashed potatoes that turned out gluey or fries that were soggy? Yep, I’ve been there too. I used to think a potato was just a potato… until I learned that different types of potatoes have very different textures, starch levels, and cooking purposes.
In this quick guide, I’ll show you the 6 most common types of potatoes, the best way to prepare each, and one dish you should avoid using them for.
1. Russet Potatoes (also called Idaho Potatoes)
Texture: Starchy and fluffy inside
Best for:
- Baked potatoes (crispy skin, soft center)
- French fries (crispy outside, soft inside)
- Mashed potatoes (if done correctly). Avoid in: potato salad (they fall apart when boiled). Tip: Bake directly on the oven rack for an extra crispy skin.
2. Yukon Gold Potatoes
Texture: Creamy, buttery, and semi-waxy
Best for:
- Creamy mashed potatoes (naturally rich)
- Roasting (holds shape and browns beautifully)
- Stews/soups (keeps form without turning mushy) Avoid in: French fries (they don’t crisp as well) Tip: No need to peel them—the thin skin is delicious and nutritious.
3. Red Potatoes
Texture: Firm and waxy
Best for:
- Potato salad (holds shape when boiled)
- Roasting with herbs and oil
- Boiling for quick side dishes Avoid in: Mashing (they can become gluey) Tip: Boil whole, smash lightly, then roast for crispy edges.
4. Fingerling Potatoes
Texture: Firm, nutty flavor, waxy
Best for:
- Roasting (amazing crisp and flavor)
- Skillet-frying (halved and pan-seared)
- Grilling on skewers Avoid in: Soups (can feel too dense or oddly sized) Tip: No need to peel—roast them whole for maximum flavor.
5. White Potatoes
Texture: All-purpose, slightly creamy, medium starch
Best for:
- Pan-frying (great for hash browns)
- Scalloped or au gratin potatoes
- Boiling for basic side dishes Avoid in: Whole baked potatoes (don’t fluff up like russets) Tip: These are your go-to for everyday, versatile cooking.
6. Purple Potatoes
Texture: Firm, slightly dry, rich in antioxidants
Best for:
- Roasting (beautiful color, earthy flavor)
- Potato salad (adds a wow factor)
- Steaming or grilling Avoid in: Mashing (color turns dull gray and texture is dry) Tip: Keep skins on to preserve their vibrant color and nutrients.
Final Thoughts:
Using the right potato can be the difference between a memorable dish and a kitchen flop. If your mashed potatoes have ever come out gluey or your fries weren’t crisp, it could all come down to the type of potato you used.
So next time you’re at the store, don’t just grab any bag. Pick the right potato for the right recipe, and your meals will thank you!