There are many different varieties of potatoes and possibly 3,000 in all. There are only about 100 which are typically grown and each has its own characteristics that are unique to that particular potato. Each potato has its own texture, shape, color and taste. I am going to give you the ones that I think are the most popular and also give you the best options for using them as well.

Russets Potatoes: = Idaho Potato = baking potato = starchy potato = chefs potato. They are a high starch potato and have a brown skin and a white flesh to them. They have a floury texture when they are cooked and make them a very good choice for baking, and they make a really good mashed potato. This potato is also called a chefs potato, and preferred by many chefs due to the high starch and low moisture. They bake well and yield light and fluffy mashed potatoes. The major varieties are Idaho, Burbank, Centennial, and Norgold.

Long whites: They are an oval potato, and they have a thin light brown skin with tiny eyes. They are a medium starch potato and are good for pan frying or boiling. They are also a good all purpose potato. The major variety of the long whites are called White Rose.

Round Whites: They are round with smooth light brown or tan skin. They have also been called Eastern potatoes. They are a low starch potato, and they are ideal for roasting, potato salad, and au gratin, and scalloped potatoes. Some of the major varieties are Superior, and Chippewa.

Round Reds: They have a rosy red skin with withe flesh and are usually round and some oblong. The smaller ones that are harvested before they reach maturity are very low in starch and have a sweet flavor. These are often called new potatoes and they are good for boiling, roasting, and potato salads. Some of the major varieties are La Rouge, Red La Soda, and Red Pontiac.

Yellow Flesh: This variety of potato has a mild buttery texture and taste. This is my favorite potato. You can use this potato for roasting, and mashed potatoes. Some of the major varieties of this potato are Yukon Gold, and Yellow Finn.

Blue and Purple: These are the most uncommon tubers have flesh that range in a hue from dark blue or a lavender to a white color. They have a somewhat nutty flavor. If you want to preserve the color on these little beauties you will need to microwave them. It helps to keep their color intact more than any other type of cooking. You can bake them, or you can steam them which are also good cooking methods. Some of the major varieties are Purple Peruvian, and All Blue.

I hope that this information will help you when you are trying to pick the right potato for that perfect meal.