Russet potatoes have dark brown skin, white flesh, few eyes, and is the most widely grown potato in North America. Russets are great for baking, mashing, and for frying.
Yellow Potatoes are typically oval shaped and have a cream like skin. The flesh of the potato is bright yellow with a smooth buttery taste. Yellows are useful in a variety of dishes for either boiling, mashing, frying, or baking.
Red potatoes are an early-maturing potato. Smaller tubers (B and C size) are commonly sold as “baby reds” and this variety is often served boiled or in potato salads
Purple, yellow and red fingerlings are available. Fingerling potatoes are small, narrow and resemble the fingers on a hand. They add a level of flair to accompany any main dish that might be served.
White potatoes are considered all-purpose potatoes, they are creamy when baked yet hold their texture when boiled. If you don't know what potatoes to use in a recipe, you'll be safe with white potatoes.