Dole Superkids

There's more than 5,000 varieties of potatoes all with different shapes, sizes, and colors. In the United States, the most common varieties are classified into four types: Long Russets, Long Whites, Round Reds, and Round Whites. There's also special varieties like the Yellow Flesh Potatoes and Blue and Purple Potatoes.

Russet Burbank variety

Long Russet potatoes are oblong in shape with a dark brown skin on the outside and white on the inside. They are large and can weight more than 18 ounces. Russet potatoes are best when baked or mashed.

White Rose variety

Long White potatoes are oblong in shape, have a smooth, thin, off-white skin and are white inside. They are good for boiling, steaming, roasting, baking and used in casseroles, soups, and salads. These potatoes are large and on average weigh half a pound.

Red LaSoda or Red Pontiac variety

Round Red potatoes have a smooth, thin skin and are white inside with a firm texture. Red Round potatoes are great for boiling, steaming, roasting, baking and used in casseroles, soups, and salads.

Katahdin variety

Round White potatoes are oval in shape and have a light tan skin with an off-white color inside. These potatoes are considered all-purpose and are great for boiling, mashing, steaming, roasting, and baking. On average, it takes about 3 round white potatoes to equal one pound.

Yellow Flesh potatoes

Yellow Flesh potatoes are most available in late summer and early fall. They are yellow inside with a mild butter flavor. The rich flavor of these potatoes tastes best when baked, mashed or roasted.

Blue and Purple potatoes

Blue and Purple potatoes are most available in the fall. The color inside these potatoes range in color from dark blue or lavender to white. They have a delicate, nutty flavor and taste best when microwaved, steamed, or baked.

Texture

Potatoes have different textures because of the amount of starch and water contained in them. Potatoes with less starch and more water, such as Long Whites, Round Whites and Round Reds, keep their shape when cooked. Potatoes with more starch and less water, such as Russets, tend to loosen up during cooking.