The potato is known as a tuber and is organized by classifications like tastes, texture, and uses. Our comprehensive guide on 45 types of potatoes from A to Z is explained with the corresponding characteristics and photos.
Potatoes are a root vegetable of the species Solanum Tuberosum. The number of types of potatoes that exist is around 4000 kinds.
Types of Potatoes
Potatoes are divided into three categories:
- Starchy: good for baking, frying, and mashing, while those with less starch are better for boiling and steaming.
- Waxy holds its shape well when cooked and is therefore good for dishes that require precise cutting, such as potato salads.
- All-Purpose: can be used for any type of cooking.
When choosing potatoes, look for those that are firm and have smooth, unblemished skin. Avoid onew with blemishes, bruises, or those that are soft to the touch.
⬇️ Table of Contents
- Types of Potatoes
- Adirondack Red Potatoes
- All-Blue Potatoes
- Almond Potatoes
- Anya Potatoes
- Arran Victory Potatoes
- Bamberg Potatoes
- Belle de Fontenay Potatoes
- Bintje Potatoes
- Bonnotte Potatoes
- Butte Potatoes
- Charlotte Potatoes
- Chiloé Potatoes
- Désirée Potatoes
- Fingerling Potatoes
- Gala Potatoes
- German Butterball Potatoes
- Golden Wonder Potatoes
- Home Guard Potatoes
- Irish Lumper Potatoes
- Jazzy Potatoes
- Jersey Royal Potatoes
- Katahdin Potatoes
- Kennebec Potatoes
- King Edwards Potatoes
- Korean Sweet Potatoes
- Kennebec Potatoes
- Laura Potatoes
- Marcy Potatoes
- Maris Piper Potatoes
- Melody Potatoes
- New Potatoes
- Nicola Potatoes
- Ozette Potatoes
- Pink Fir Apple Potatoes
- Ratte Potatoes
- Red Pontiac Potatoes
- Red Bliss Potatoes
- Rooster Potatoes
- Russet Burbank Potatoes
- Russet Potatoes
- Ranger Russet Potatoes
- Shetland Potatoes
- Sweet Potatoes
- Vitelotte Potatoes
- Vivaldi Potatoes
- Yukon Gold Potatoes
Adirondack Red Potatoes
Adirondack Red potato variety is a red-skinned selection from Cornell University with lightly-netted pink flesh and a fine, succulent texture.
The pretty red tubers stay mostly blemish-free and are superb when roasted, baked, sautéed, or in salads. They are high in antioxidants, making them an excellent addition to any diet.
Additionally, the Adirondack Red is unusual because the skin and the flesh are colored and have high levels of antioxidants. This variety is described as "Early- to mid-season, medium to high-yielding."
The Adirondack Red potato is susceptible to silver scurf disease and the golden cyst nematode. They also have moderate resistance to common scabs.
All-Blue potatoes fact little-known; they were originally blue in color and had the same antioxidant power as kale and spinach. All-Blue potatoes have a dark blue hue and smooth skin. They are smaller than other types of potatoes but are packed with flavor.
I would encourage people to grow these blue heirloom beauties, as they are a great addition to any diet. Not only are they nutritious, but they are also delicious and can add some fun and color to your plate. Blue potatoes are perfect for roasting, mashing, or boiling.
Almond potatoes are a Swedish variety of fingerling potatoes. They have a firm texture and are small, oblong-shaped with white flesh and thin skin. They are best suited for pan-frying, boiling, or roasting.
Almond potatoes are a versatile ingredient that can be used in a variety of dishes. Try them in a potato salad or roasted with other vegetables. They make a great addition to any meal.
Anya potatoes are known for their thin skin and creamy texture. They are typically small in size. Anya is a potato cultivated by the Scottish Crop Research Institute. Lady Sainsbury was the inspiration for its name. Anya is a cross between Désirée and Pink Fir Apple, and it was given its moniker after Lady Sainsbury's death in 1885.
Fingerling is one type of fingerling potato with a long, knobbly oval form, a pinkish beige-colored skin, and white waxy flesh. The Anya is an excellent boiling potato that may be cooked in various ways.
Arran Victory Potatoes
Arran Victory potatoes are a high-yielding heritage variety.
Arran Victory's are a very good variety for baking and roasting. They have vivid blue/purple skin, contrasting with their bright white flesh. The potatoes are perfect for pots and containers and prefer full sun or part shade. They are disease resistant and prefer early planting in Feb-March for an August harvest or normal planting in April for a September-October harvest.
Bamberg potato variety is from Franconia. Its name comes from the town of Bamberg in Germany.
The Bamberg potato is a small, typically long, and irregularly shaped potato with a waxy texture. It has firm, light yellow flesh with a nutty flavor.
It's a southern German delicacy protected by the European Union as a specialty of the region. It was on the verge of extinction since planting is difficult and the yield is modest.
Very little is grown commercially by farmers, but people do grow it in gardens for home use. Outside its origin, the Bamberg can be bought in delicatessen shops, from specialized traders, farmers' markets, and organic grocery stores.
Belle de Fontenay Potatoes
Belle de Fontenay potatoes are Fingerling potatoes that are indigenous to France. It has a firm, waxy texture and is small, long, and oblong-shaped.
The light yellow flesh and skin make it a desirable for culinary uses such as boiling, roasting, soups, and stews.
Some of the key benefits of the Belle de Fontenay potato are that it is low in calories, a good source of fiber, and contains essential vitamins and minerals.
When choosing a Belle de Fontenay, look for ones that are firm to the touch with no soft spots or blemishes. They should also be free of any green tint, which indicates too much sunlight exposure.
Store Belle de Fontenay potatoes in a cool, dark place, which will keep for up to two weeks.
Bintje potato is a Dutch variety that is prized for its soft, fluffy texture, large and thick. The Bintje potato is a Dutch variety prized for its soft, fluffy texture and large, thick oval shape. The creamy yellow flesh and similar skin color are also notable features of this potato.
It is often used for French fries or roasted.
Bonnotte potato is a prized variety known for its delicate flavor and the fact that it can only be cultivated in a specific region.
The soil on the Isle of Jersey is similar to the soil on the Île de Noirmoutierand and is fertilized by the accumulation of algae and sea salt, which gives them their unique flavor and is hand-picked during a seven-day period in May.
Two thousand five hundred potato pickers work from dawn to sunset to ensure that the potatoes are of the highest quality. The potatoes are then sold at 500 Euros per kilogram. Despite the high price, the potatoes are in high demand due to their rarity and unique flavor.
Butte potatoes are a great choice for those looking for a classic Idaho baking potato.
These are also tolerant of scab disease and late blight. They're russeted, meaning they have rough, brown-colored skin and contain 20 percent more protein and 58 percent more vitamin C than non-russet varieties.
Butte potatoes are an excellent option if you're looking for a delicious, nutritious potato to bake, mash, or fry. They mature in 110-135 days.
Butte potatoes are resistant to the lesion-causing nematode species Pratylenchus neglectus and Pratylenchus penetrans, as well as scab disease and late blight.
Charlotte potatoes yield is high, and the flavor mild; the skin is creamy yellow and white, making them ideal for boiling or roasting.
They also have a fresh flavor that tastes great, both hot and cold. Charlotte potatoes are a second early variety, which means they are harvested in the early summer. They're often mentioned by name in several recipes, so you know they're a safe bet.
On the waxy side, making them an excellent choice for boiling. Their shape also makes them a good choice for salads. You can also sauté or roast Charlotte potatoes for excellent results. Overall, Charlotte potatoes are a great potato choice for your next meal.
Chiloé potatoes varieties of the Archipelago are varied. It is the geographical center where the most distinct types of potatoes may be found, after Peru and Bolivia's Titicaca region.
According to historical records, local agriculturalists, and DNA analysis, the potato (Solanum tuberosum), which is a native of the Chiloé Archipelago, has been cultivated by the island's indigenous people since before the Spanish conquest.
However, the potatoes from Chiloé are better suited to the long-day conditions prevalent in southern Chile's higher latitude region. After the disastrous European Potato Failure in the 1840s, strains from the Chiloé Archipelago replaced earlier Peruvian potatoes in Europe.
Chilotes have long been revered as a healing plant incorporated into Chilote folklore. It is also important in Chiloé folk medicine and mythology.
This species has had an important impact on Chile's and Europe's history and culture. And as one of the world's oldest cultivated crops.
Desiree potato is a Dutch variety that was bred in 1962. It has red skin and yellow flesh with a distinctive flavor. It is a favorite with allotment-holders because of its resistance to drought and is fairly resistant to disease.
It is versatile, fairly waxy, and firm, making it useful for all cooking methods, from roasting to mashing and salads. Additionally, the Desiree potato is immune to potato warts and has good resistance to PVY, late tuber blight, and blackleg.
Consequently, the Desiree potato is a good all-around option for those looking for a disease-resistant, flavorful potato.
There are many different kinds of potatoes to choose from when it comes to Fingerling potatoes. Some of the more popular varieties include the Russian Banana, French Fingerling, and the Purple Peruvian.
Fingerling potatoes have a rich yellow flesh and a buttery taste, with colors ranging from purple to blue. The texture is firm and waxy ideal potato for salads and casseroles. Waxy potatoes don’t absorb oil as readily as mealy potatoes, so they don’t go limp in salads or become soggy in casseroles
Gala potato is a highly sought-after variety for its excellent eating and keeping qualities. They are a type of white potato, large and oval with cream to light-yellow color and firm in texture.
It was chosen as Thuringia's potato of the year in 2010 and continues to be a favorite among consumers.
Some of the notable features of this potato include its early ripening, firm flesh, and great taste.
They are best boiled, roasted, or steamed. Gala potatoes are originally from Germany. If you're looking for a delicious and reliable potato, Gala is a great option.
German Butterball Potatoes
German butterball potatoes are a versatile, all-purpose heirloom variety that is smooth with golden skin and slightly flaky flesh.
They are medium in size and oblong round in shape. They have a buttery, superior flavor and are excellent for storage. These potatoes are easy to grow, with a growing season that is long and cool or warm conditions. Butterball potatoes are a perfect choice for any kitchen and garden.
Golden Wonder Potatoes
Golden Wonder potatoes are a variety of the world-famous Russet potatoes.
They are large, oblong to oval-shaped potatoes with a creamy color and light skin. They are soft and fluffy, making them perfect for mashing, chips/fries, or roasting. Golden Wonder potatoes are originally from Scotland and have become a popular choice for many home cooks.
Home Guard Potatoes
The Home Guard potato is a white variety that originates from the United Kingdom.
These potatoes are small to medium-sized, round to oval in shape, and have white flesh and thin beige skin. They can be boiled, steamed, pan-fried, and used in soups and stews. Home Guard potatoes are known for their firm texture. When cooked, they hold their shape well and have a creamy flavor.
Irish Lumper Potatoes
Irish Lumper potatoes are a variety of potato that has been cultivated in Ireland since the mid-nineteenth century.
These potatoes are waxy and medium-firm, making them an ideal multi-purpose cooking potato. They have a lumpy texture with white flesh and pale yellow skin.
The Irish Lumper is an all-rounder potato, good for mashed potatoes, roasted potatoes, boiled potatoes, and more.
Jazz potatoes are a type of potato that is known for their high starch content.
The Jazzy potato is a small, set-skinned variety often used in baking and mashed potato dishes. Jazz potatoes are also popular among home cooks who want to make their own French fries or chips. The high starch content of these potatoes makes them ideal for frying and has a creamy texture when cooked. Jazz potatoes are available year-round and can be found at most grocery stores.
Jersey Royal Potatoes
Jersey Royal potato has a long history dating back to the 19th century.
The potato was first grown in Jersey in 1886 by Hugh de la Haye. The new potato was named after the Island of Jersey and became very popular with tourists who visited the Island.
The Jersey Royal potato is now an important part of the Island's economy and is one of the most popular vegetables in the United Kingdom. The potato is grown on over 1,000 hectares of land in Jersey and exported to countries worldwide.
Katahdin potatoes have smooth skin, yellowish flesh, and a classic potato flavor. They're fluffy, creamy, smooth, soft, and best for boiling, baking, and making French fries.
They're not great for potato salads, gratins potatoes, or any dish that requires the potatoes to hold their shape.
This heirloom potato was introduced in 1932. It has buff-colored skin and white flesh. It's a late-season variety that produces high yields and is drought tolerant. The potatoes have excellent storage qualities. This white-flesh, buff-skin potato has a flat-round shape and matures late in the season. The best potato for late winter soups and stews!
Kennebec potatoes are a versatile variety that can be used in various dishes.
They have a slightly nutty taste and a medium-firm texture. The potatoes are medium in size and round or oblong in shape. They were bred in the first half of the 20th century and remain popular today. Kennebec potatoes can be boiled, roasted, mashed, or used in soups and stews. They are a versatile variety that is perfect for any dish.
Kennebec potatoes are originally from the United States and remain popular among potato lovers.
King Edwards Potatoes
King Edward potato is a cultivar cultivated in the United Kingdom since 1902.
It is predominantly white-skinned, with pink highlights. It has a floury texture and tiny eyes. The plant is upright and wide, with numerous stems and tiny green leaves. Its flowers are purple with white-tipped petals.
The coronation of King Edward VII in 1902 was the occasion for this potato cultivar's introduction, and it has been linked to the term "commemoration." It is said that the grower wrote to Buckingham Palace seeking permission to name his potato after the king and that a response was granted.
King Edward potatoes are popular for roasted, mashed, and baked dishes. They are also well suited for chips and french fries. When cooked, they have a light, fluffy texture and a mildly sweet flavor.
Despite being one of the oldest cultivars still in commercial production, the King Edward potato is not widely grown in the UK today. However, it remains popular in other parts of Europe and is exported to countries worldwide.
Korean Sweet Potatoes
The Korean Sweet potato was first introduced to Korea in 1764 by two Korean farmers, Kang P'il-ri and Yi Kwang-ryŏ.
They had learned about the sweet potato from Japanese farmers living in Korea for a few years. The project to grow sweet potatoes in Seoul was initially successful, and it eventually became a staple food.
Today, sweet potatoes are a popular ingredient in Korean cuisine, and they are often used in vegetable salads or as a side dish. Sweet potatoes are also used in many traditional Korean dishes, such as japchae (a type of noodle dish) and gamjajorim (braised potatoes).
Kennebec potatoes are wonderful all-purpose potatoes. They are a high-yielding, rapid-growing type of potato used for fresh market sales and potato chip production.
The medium- to late-maturing white potato, known as Kennebec potatoes, was developed by the USDA and chosen by Presque Isle Station, Maine, in 1941.
They may be cooked, baked, mashed, or used in soups and stews. Kennebec potatoes have a pleasant nutty flavor that complements many dishes.
Laura potato is a recent variety of red-skinned potato and has only been cultivated since 1998. It's quite adaptable as an all-rounder and can be used in different applications.
One of the best things about the Laura potato is its firm texture. This makes it perfect for boiling, mashing, and frying. The rich yellow flesh and deep red skin also give the potato a beautiful appearance, making it great for presentation purposes.
The Laura potato is a great option for soups and stews, too. Its firm texture holds up well when cooked for a long time, and the flavor is mild enough that it won't overpower other ingredients.
Marcy potato is a late maturing white potato variety that was bred in 1990 at Cornell University.
It's a good choice for chips because of the size, shape, and consistent color. It has a long shelf life; the color of the chips does not fade even after short to medium storage. The Marcy potato has a high-yielding crop and good resistance to common scabs.
Maris Piper Potatoes
Maris Piper potato is one of the most popular potato varieties in the United Kingdom.
Maris Piper potatoes are usually grown in the spring and summer months. Depending on the region, they can be harvested from late June to early October.
This variety is suitable for various uses, including chips, roast potatoes, and mashed potatoes.
It was bred in 1966 and is resistant to a potato cyst nematode strain, a major pest of potato production in the United Kingdom.
The Melody potato is a Dutch variety of potato that is yellow in color with smooth skin. It is known for its high yield potential and good disease resistance, making it a popular choice for farmers. When cooked, the flesh of these potatoes is light yellow in color. The Melody potato is a great option if you want a versatile potato that can be used in many different dishes.
Melody potatoes have a firm texture and are typically used to make soft-boiled or mashed potatoes.
The Melody potato is especially resistant to late blight on tubers, common scab, bruising, Fusarium sulphureum (dry rot), and Globodera rostochiensis (a potato cyst nematode).
New Potatoes have thinner skin and a more delicate, earthy flavor. New potatoes are generally available from early spring to midsummer, while regular potatoes are available year-round.
The most significant difference between New potatoes and regular potatoes is that new potatoes are harvested before they reach full size.
Nicola potatoes are a variety of white potato that is originally from Germany and named Germany's potato of the year in 2016.
They have a firm texture and are long oval to oblong in shape. The flesh and skin are both creamy yellow in color. Nicola potatoes are an all-rounder and can be boiled, mashed, roasted, and used in many other recipes.
Ozette potatoes are centuries-old potatoes discovered in Washington, United States, known for their unusual shape and numerous lumpy bumps.
It's a fingerling vegetable with an irregular form and many bumps, but it has a delicious nutty flavor. The Ozette potatoes are tasty and versatile, working well in baked or mashed dishes and roasted or pan-fried dishes. They have a waxy texture, yet they're considered an all-rounder because of their versatility.
Pink Fir Apple Potatoes
Pink Fir Apple potato has a unique, knobby texture that some consumers like and others despise.
These potatoes are known for their rich, nutty flavor and are typically more expensive than the Yellow Finn variety. They are difficult to peel, but their creamy, waxy flesh is worth the effort. They were first imported to the United Kingdom from France in 1850 and have since been crossed with the Désirée variety to form the Anya potato.
Ratte potato is a small, nutty-tasting potato that is popular among French chefs.
It has a smooth, buttery texture and golden yellow flesh. This potato is known for its excellent texture and flavor and is normally harvested by hand. This cultivar has a low yield and is hand-harvested, resulting in a high price.
Ratte potatoes are typically used in salads or casseroles and can be roughly mashed. The nutty flavor of the Ratte potato is said to come from the type of soil it is grown in by French farmers. The Ratte potato is a great choice if you are looking for a unique and flavorful potato that is typically used in salads or casseroles and can be roughly mashed.
Red Pontiac Potatoes
Red Pontiac potatoes are a variety of red-skinned potatoes with white flesh. They are medium-sized potatoes with smooth, thin skin. First grown in Canada in the 1940s. Today, they are popular in the United States and Canada.
They are early maturing and harvested earlier than other types of potatoes and are good for boiling, baking, and mashed potatoes.
Red Bliss Potatoes
Red Bliss potatoes are potatoes that have red skin. They can be any size and shape, usually small to medium-sized.
They have thin skin that is smooth and slightly waxy. The flesh of red potatoes is dense and firm. Red potatoes have a slightly sweet flavor and are good for baking, boiling, and roasting. When sliced thinly, they can be used to make potato chips.
Rooster potatoes are a potato cultivar with soft yellow flesh and a deep earthy flavor that lends itself well to roasting, baking potatoes, and making chips.
In 2004, 'Rooster' potatoes accounted for 38% of total potato production in the Republic of Ireland. And were created by Harry Kehoe at the Teagasc Oak Park Research Center in Carlow, Ireland.
Russet Burbank Potatoes
Russet Burbank potato is one of the oldest types of potatoes in the world. It was first introduced commercially in 1902. This potato has thick skin and soft, fluffy flesh. These qualities make it perfect for baking or roasting.
The Russet Burbank potato is versatile and can be used in many different recipes. Russet Burbank potatoes are a type of potato that is dark brown on the outside and has few eyes.
Russet potatoes are white with thick, chewy skin, high starch content, and a slightly nutty flavor many people enjoy. When choosing russet potatoes, look for ones that are firm and free of blemishes. Avoid potatoes that have been stored in a humid environment, as they may be more likely to spoil.
They are soft and fluffy after being cooked and are often used for making baked potatoes, the best potatoes for making French Fries or mashed potatoes.
Ranger Russet Potatoes
Ranger Russet is a late-maturing potato used for baking and processing into fries.
It was initially bred by Joseph J. Pavek of the USDA in Aberdeen, Idaho, and released jointly by the USDA and the agricultural stations of Idaho, Washington, Oregon, and Colorado in 1991. The Ranger Russet plant is medium to tall in height and semi-erect with single, wavy, very prominent wings.
Shetland Black potato is a dark purple potato that comes from the Shetland Islands.
It was developed in the Victorian era and is part of the United Kingdom Ark of Taste. The plant grows to a height of about 2.5 feet and is shallow-rooted, so it can be grown in a container.
It is smaller than most modern potatoes, has a purple ring near the edge when sliced, and has a fluffy texture when cooked. Its skin is uneven and thick, and dark in color.
The potato is good for roasting, baking, or steaming and can also be fried into chips or crisps.
Sweet potatoes are a tuberous root vegetable. They are generally orange or yellow and have a sweet, earthy flavor. While sweet potatoes are sometimes called "yams," they are two different vegetables. Sweet potatoes are from the morning glory family, while yams are a starchy root vegetable originating in Africa and Asia.
Sweet potatoes are a good source of dietary fiber, vitamin A, and vitamin C. They can be cooked in a variety of ways, including baking, frying, and roasting.
Vitelotte potato is a unique variety of potato with dark blue skin and violet-blue flesh and a characteristic nutty flavor and smell of chestnuts. The unique color of the Vitelotte potato is due to natural pigments in the anthocyanin group of flavonoids. When cooked, the color is retained.
The Vitelotte potato is native to France and has been cultivated there since the early nineteenth century. These potatoes were first described in a source from 1817, where six potato varieties were listed as available at the market of Les Halles; among them were both vitelotte and violette ("violet").
The plants mature late and, compared to modern varieties, are relatively low-yielding. The tubers are elongated with sunken eyes; they are thick-skinned and thus keep well. The Vitelotte potato can be used in any dish that calls for potatoes. It can be boiled, baked, roasted, mashed, or made into chips or fries.
Vivaldi potato is a cultivar from the Netherlands developed by HZPC and then sold to 'Naturally Best' in Lincolnshire, England.
The name was chosen as a top tribute to Antonio Vivaldi, as the potatoes are grown in Great Britain and other countries, allowing them to be purchased throughout all four seasons.
Its soft, velvet-like texture and mild sweetness make it ideal for mashed or boiled potatoes that keep their shape. Additionally, as it is lower in calories and carbohydrates than many other popular potato varieties, it is a good choice for those looking to watch their weight.
Yukon Gold Potatoes
One of the best things about Yukon Gold potatoes is their versatility. This special potato is known as "Chef White Potatoes."
They can be used for a variety of dishes, and they always taste great. Their light golden color and smooth skin make them a beautiful addition to any dish. Their fluffy texture and moderate firmness make them perfect for any type of potato dish.
Thanks to their unique qualities, Yukon Gold potatoes have become one of the most popular types of potatoes available. Whether you’re baking, boiling, mashing, pan-frying, or roasting them, Yukon Golds are a great choice.