For best results, choose potatoes by how you'll be using them. The russet, or Idaho, is best for frying or baking, while the similar long white can be boiled, baked or fried. Round red and round white have less starch and more moisture, making them best for boiling. They can also be roasted or fried. New potatoes are firm and waxy; they're excellent boiled or roasted, and hold their shape well in salads.
|Baked||Russets, long whites|
|Boiled||New potatoes, round red, white, and long whites|
|Fried||Russets, long whites|
|Roasted||New potatoes, russets, long whites|
|Mashed||Russets, baking potatoes|
Potato Cooking Tips