This guide will help you hash out all the differences between common types of spuds.

Caitlin Bensel, Food Stylist: Torie Cox

Potato,potahto, right?

Well, not quite.

Potatoes in bowl

Credit:Caitlin Bensel, Food Stylist: Torie Cox

Although sometimes potatoes that fall in the middle of the spectrum are considered “all-purpose” potatoes.

Can you eat sprouted potatoes?

The short answer is thatsprouted potatoesare usually safe to eat (unless the sprouts are long and well-developed).

Southern Living Roasted Potato Salad in the bowl to serve

Credit:Caitlin Bensel, Food Stylist: Torie Cox

You will need to trim those tiny sprouts before you get cooking though.

Here, we cover the kinds you are most likely to find at your local supermarket.

Russet

This is likely what you picture when we say potato.

Southern Living Air Fryer Baked Potatoes on a plate to serve with butter

Credit:Caitlin Bensel; Food Stylist: Torie Cox

The starchy potato has rough brown skin and white flesh that is fluffy and soft once cooked.

Best uses: Mashing, baking, or frying.

It has a creamy, yellow flesh and thin, smooth skin that’s easy to eat.

Southern Living Living Red Potato Salad on a platter to serve

Credit:Caitlin Bensel, Food Stylist: Torie Cox

Best uses: It’s all-purpose!

White

These potatoes range from small to medium in size and round to long in shape.

They have both a thin, white skin, and white flesh.

Southern Living roasted fingerling potatoes recipe in serving bowl with forks and plates beside

Credit:Caitlin Bensel; Food Stylist: Torie Cox

They are decently starchy, mild in flavor, with a slightly creamy and dense texture.

Best uses:Steaming, boiling, or pan-frying.

Red

Also known as Red Bliss, these potatoes are named for their red skin.

Southern Living Candied Sweet Potatoes on a plate to serve

Credit:Morgan Hunt Glaze, Food Stylist: Jennifer Wendorf, Prop Stylist: Shell Royster

These potatoes are waxy and hold their shape extremely well once cooked.

Best uses:Roasting, using in soups or potato salads.

They are also sometime referred to as blue potatoes.

Purple potatoes also have a higher starch content.

Fingerlings

The distinct shape of these smaller potatoes set them apart from the bunch.

They are a waxy potato, that holds its shape well and has a buttery flavor.

Best uses:Roasting, pan-frying, and using in salads.

Creamers

Creamer potatoes are small and creamy, with thin skins, and a buttery flavor.

(Creamer potatoes are fully ripe when small.)

Best uses: Roasting, boiling, or using in soups and stews.

When boiled, they absorb even more water, which creates a smoother texture.

Best uses:Baking, boiling, mashing, or frying (they’re quite versatile!).

Best uses:Baking, roasting, mashing, or frying.