potato varieties

Potato varieties differ mainly in size, shape, skin color, flesh type, and cooking qualities. Common types include russets, known for their starchy texture ideal for baking and mashing; reds and inreds, which are waxy and hold shape well for salads and boiling; and fingerlings, small and elongated, prized for roasting. Some are early harvest, offering fresh flavor, while others are late varieties with higher yields. Choosing the right variety depends on how you plan to cook, as each has unique features suited for specific dishes.