America's most popular vegetable, potatoes can be boiled, baked, fried, microwaved, steamed, or roasted, with or without their peels. They're often paired with butter, sour cream, or oil, but left to themselves they're quite low in calories and loaded with nutrients.
Storage: Store them in a cool, dark, dry, well-ventilated place. Don't refrigerate them--doing so converts some of the potato's starch to sugar. And don't expose them to direct sunlight, which turns them green and makes them bitter. Scrape away any sprouts or green spots, since they might contain a mildly toxic compound called solanine.
This is a creamy, yellow-fleshed potato that's especially good for roasting and making fries.
There are many varieties of these small, finger-shaped potatoes, but they all tend to be low in starch, and great for roasting or making potato salads.
Long white potato
These oblong potatoes have a medium starch content, and are valued for their versatility. They're good to keep in the pantry as an all-purpose potato.
The term "new potatoes" is sometimes used to describe all small waxy potatoes, but technically it refers just to immature potatoes harvested in the spring and early summer. You can tell if a potato is truly new by its skin; immature potatoes have flimsy, parchment-like skins that you can peel off with your fingers. New potatoes are prized for their high moisture content and creamy texture, and because they can be cooked whole. They're especially good steamed or roasted. They're more perishable than other potatoes, so use them within a few days after buying them.
These purple-fleshed potatoes have a medium starch content, so they're good all-purpose potatoes. They lend an interesting color to mashed potatoes or potato salads, but they're not as flavorful as other varieties. They tend to get mushy if they're over-cooked.
These waxy potatoes hold their shape after they're cooked, so they're great for making potato salads and scalloped potatoes. Don't mash them--you'll end up with a sticky, gooey mess.
These potatoes are high in starch and low in moisture, so they bake well and yield light, fluffy mashed potatoes. They don't hold their shape after cooking, so don't use them to make potato salads or scalloped potatoes. Don't wrap them in aluminum foil while baking them; the foil traps moisture and makes the potato mushier.
These low-starch potatoes are great for boiling.
Yellow firm potatoe
These are great all-purpose potatoes, known for their yellow flesh, creamy texture, and buttery flavor.
Yukon Gold potatoe
These are good all-purpose potatoes that have yellow flesh and a rich flavor. They're great for boiling, but they tend to fall apart if over-cooked.