New varieties of potatoes are sprouting up in produce departments. Here's a quick guide to some of the most popular, along with some delicious potato recipes to try.
Long white: Thin-skinned, all-purpose potato with firm, waxy texture.
Round white: Thin-skinned potato with firm, waxy texture; best for boiling and frying.
Round red: Thin-skinned potato with firm, waxy texture; good for boiling.
Russet: Thick-skinned potato with dry, mealy texture; good for baking and frying.
Purple: Violet-purple potato with purple meat and dry, mealy texture; best for baking and frying. Retains its color when cooked.
Yellow: Several varieties with golden, thin skins, creamy yellow meat, and smooth texture; good for boiling and frying, some for baking. Mildly buttery in flavor, they are sold as Finnish yellow, yellow rose, and Yukon gold.
New: Potatoes that haven't been stored and are usually small. New red potatoes are widely available, but other varieties are appearing in more markets.
Sweet: Firm, sweet-tasting potatoes that are small to medium in size with smooth, unblemished skins and orange in color. More about sweet potatoes.