Potato Varieties Chart: Match Types to Perfect Cooking Results

Your complete potato varieties chart reveals 20+ types organized by starch content, moisture level, and best culinary uses. Russets excel in baking and frying, waxy potatoes hold shape for salads, and all-purpose varieties work across multiple cooking methods.

Ever wonder why your mashed potatoes turn out gluey or your roasted potatoes fall apart? The secret lies in selecting the right potato variety for your cooking method. This comprehensive potato varieties chart gives you the exact information you need to choose wisely whether you're meal planning, grocery shopping, or gardening.

Understanding Potato Classification Systems

Potatoes fall into three primary categories based on starch content, which directly impacts their cooking performance. This fundamental classification forms the backbone of any effective potato varieties chart:

• Starchy potatoes (high starch, low moisture) - Best for baking, mashing, and frying
• Waxy potatoes (low starch, high moisture) - Maintain shape for boiling, roasting, and salads
• All-purpose potatoes (medium starch) - Versatile for multiple cooking methods

Your Complete Potato Reference Chart

Variety	Type	Starch Level	Best Uses	Flavor Profile	Storage Duration
Russet (Idaho)	Starchy	High	Baking, mashing, frying	Earthy, robust	2-3 months
Yukon Gold	All-purpose	Medium	Mashing, roasting, soups	Buttery, rich	1-2 months
Red Bliss	Waxy	Low	Boiling, salads, roasting	Mild, sweet	2-3 weeks
Kennebec	All-purpose	Medium	Frying, mashing, boiling	Neutral, versatile	2-3 months
Fingerling	Waxy	Low	Roasting, grilling, salads	Nutty, earthy	2-3 weeks
Blue/Purple	All-purpose	Medium	Roasting, mashing, salads	Sweet, earthy	1-2 months
White Potato	All-purpose	Medium	Boiling, soups, casseroles	Mild, neutral	2-3 months
New Potatoes	Waxy	Low	Boiling, roasting, salads	Sweet, delicate	1-2 weeks

How Potato Chemistry Affects Your Cooking Results

The starch-to-moisture ratio in potatoes determines their behavior during cooking. Starchy potatoes like Russets have more amylose (a type of starch) which breaks down during cooking, creating that fluffy texture perfect for baked potatoes. Waxy potatoes contain more amylopectin, which holds together better when cooked—ideal for potato salads where you want distinct pieces.

According to agricultural research from the University of Minnesota Extension, the starch content of potatoes can range from 12-22% depending on variety, directly impacting their culinary applications. This scientific understanding transforms how home cooks approach potato selection.

Selecting Potatoes for Specific Cooking Methods

Understanding the potato varieties chart becomes practical when matching types to cooking techniques:

For Perfect Mashed Potatoes

Choose high-starch varieties like Russets or Yukon Golds. Their starch granules swell and separate during cooking, creating that light, fluffy texture. Avoid waxy potatoes which will produce dense, gummy mashed potatoes. Professional chefs often blend Russets with Yukon Golds for optimal texture and flavor.

For Crispy Roasted Potatoes

All-purpose potatoes like Yukon Golds or Kennebecs provide the ideal balance. They develop a crispy exterior while maintaining a tender interior. For extra crispiness, parboil starchy potatoes first to create a rough surface that absorbs oil better.

For Potato Salads That Hold Their Shape

Waxy potatoes like Red Bliss or Fingerlings maintain their structure when boiled. Their lower starch content prevents them from becoming mushy. For best results, cut waxy potatoes uniformly and cool them completely before adding dressing.

Potato Selection Timeline: From Farm to Table

Understanding when potatoes reach peak quality helps you select the best varieties throughout the year:

• June-August: New potatoes (small, thin-skinned varieties) appear at farmers markets
• September-October: Harvest season for most maincrop varieties
• November-February: Peak storage quality for Russets and other storage varieties
• March-May: Late storage period where quality gradually declines

This seasonal timeline, documented by the USDA Agricultural Research Service, explains why certain potato varieties taste better at specific times of year.

Common Potato Selection Mistakes to Avoid

Even experienced cooks make these potato variety errors:

• Mistake: Using waxy potatoes for mashed potatoes
  Solution: Switch to Russets or Yukon Golds for fluffy texture
• Mistake: Boiling starchy potatoes for potato salad
  Solution: Choose Red Bliss or Fingerlings that hold their shape
• Mistake: Storing potatoes in the refrigerator
  Solution: Keep in cool, dark place (45-50°F) to prevent sweetening
• Mistake: Using old potatoes for frying
  Solution: Fresh potatoes have lower sugar content for better browning

Potato Storage Guidelines by Variety

Not all potatoes store equally well. This context boundary information helps maximize shelf life:

• Long-term storage (2-3 months): Russets, White potatoes, Kennebecs
• Medium storage (1-2 months): Yukon Golds, Blue/Purple potatoes
• Short-term storage (2-3 weeks): Red Bliss, Fingerlings, New potatoes

Remember that refrigeration converts potato starch to sugar, causing discoloration when fried. The Oregon State University Extension confirms that proper storage conditions significantly impact cooking performance across all potato varieties.

Practical Applications for Gardeners and Shoppers

Whether you're growing potatoes or selecting them at the store, this potato varieties chart serves as your practical guide. Gardeners should match varieties to their climate—Russets perform well in cooler northern regions while Yukon Golds adapt to various conditions. Shoppers should examine potatoes for firmness, smooth skin, and absence of green spots (which indicate solanine).

When planning meals, consider this decision framework: determine your cooking method first, then consult the potato varieties chart to select the optimal type. This approach consistently yields better results than selecting potatoes first and adapting recipes second.

Which potato variety makes the fluffiest mashed potatoes?

Russet potatoes produce the fluffiest mashed potatoes due to their high starch content and low moisture. Yukon Golds also work well, offering a buttery flavor with slightly less fluffiness. For optimal results, use warm milk or cream and avoid overmixing to prevent gumminess.

Can I substitute red potatoes for russets in a recipe?

Substituting red potatoes for russets often yields disappointing results. Red potatoes have lower starch content, so they'll become mushy when baked or fried. For baking or frying, stick with russets. For boiling or salads, red potatoes work better. When substituting, adjust cooking times and liquid amounts to compensate for different moisture levels.

Why do some potatoes turn green?

Potatoes turn green when exposed to light, which triggers chlorophyll production and increases solanine levels—a natural toxin. Green spots should be completely removed before cooking, as solanine can cause digestive issues. Store potatoes in a cool, dark place to prevent greening and maintain quality.

How do I know if a potato has gone bad?

Spoiled potatoes show several signs: soft or mushy texture, dark spots, mold growth, strong unpleasant odor, or excessive sprouting. While small sprouts can be removed, potatoes with large sprouts or shriveled appearance have lost nutritional value and should be discarded. Waxy potatoes typically spoil faster than starchy varieties.

What's the difference between Yukon Gold and regular yellow potatoes?

Yukon Gold is a specific variety of yellow potato known for its buttery flavor and smooth texture. Not all yellow potatoes are Yukon Golds—other yellow varieties exist with slightly different characteristics. Yukon Golds have medium starch content, making them versatile for multiple cooking methods, while some yellow varieties may lean more toward waxy or starchy properties.