There are more than 4,000 varieties of potatoes in the world, all of which contain water and lots of starch, which exists as microscopic granules within a potato’s cells. The amount of starch in a given variety and the way you manipulate the tuber before, during, and after cooking are largely responsible for a potato’s cooked texture.
3 KEY TYPES
These common potatoes span the starch spectrum and can cover a wide range of spud cookery.
RUSSET
STARCH CONTENT: High (at least 20 percent by weight)
COOKED TEXTURE: Dry, fluffy
FLAVOR: Earthy, mild
HOW TO COOK: Bake, roast, mash, fry
YUKON GOLD
STARCH CONTENT: Medium (16 to 18 percent by weight)
COOKED TEXTURE: Velvety
FLAVOR: Buttery, sweet
HOW TO COOK: Roast, mash, fry
RED
STARCH CONTENT: Low (about 16 percent by weight)
COOKED TEXTURE: Firm, creamy
FLAVOR: Mineral-y, sweet
HOW TO COOK: Braise; boil for salads, soups, and stews
