The versatility of the potato makes it stand out, but it also has a long shelf life, is low in cost and offers a wealth of vitamins and minerals. While there are some 100 different varieties of potatoes, most fall into one of five types: russet, white, round, red and sweet.
Scroll through the following slides to learn more about each.
Often called Idahos, russets are oblong thick-skinned potatoes. They are perfect for baking and mashing because their texture is light and fluffy. Due to their crumbly flesh, russets do not hold their shape when cooked, so they are not suggested for salads or casseroles. They are, however, great for frying because they stay crispy on the outside, soft on the inside and don’t absorb as much oil as other potatoes.