How to tell potato varieties by texture and taste?

Recognizing potato types by feel and flavor

Potato varieties fall broadly into starchy, waxy, and all-purpose categories with distinct textures and flavor profiles. Learning a few visual and tactile cues helps you pick the right tuber for a recipe.

Characteristics to observe:

• Starchy (Russet): Dry, mealy texture; floury mouthfeel when cooked; ideal for baking and frying.
• Waxy (Red, New): Smooth, moist flesh that holds shape; slightly sweet and firm—great for salads and stews.
• All-purpose (Yukon Gold): Slightly buttery flavor and creamy texture; versatile across methods.

Taste notes: Some varieties have a subtle buttery or nutty flavor (Yukon Gold), while others are more neutral (Russet), letting seasonings shine. Fingerlings offer earthy, sometimes nutty notes and are great roasted whole.

Use these cues when selecting potatoes at the market to ensure your dish delivers the intended texture and flavor.