There are at least six different types of potatoes you will encounter at the supermarket at any given time. Choosing the right one for each type of dish can be tricky if you don't know what you need the potato to do. Most potatoes in the typical market fall into one of two cateregoires.
Boiling Potatoes
Waxy potatoes, such as Red Rose, White Rose, and Yukon Gold varieties have a thin skin and round shape. They hold up to boiling and do not absorb as much water. These potatoes are recommended for boiling applications because they have less starch and a higher moisture content. Waxy potatoes are ideal for soups, casseroles, potato salad, roasting, and barbecuing because of their tendency to hold their shape.
Baking Potatoes
Starchy potatoes, such as Idaho and Russett, tend to be long and have a thick, cork like skin. They have a higher starch content and lower moisture, resulting in a mealier texture when cooked and tend to fall apart when boiled. They are ideal for traditional mashed potatoes, baked potatoes loaded with toppings, and are the best potatoes for frying.
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