Versatile and commonly used for baking, mashing, and frying.
Creamy and flavorful, ideal for mashed or roasted dishes.
Thin-skinned with a waxy texture, great for salads and boiling.
Small and elongated, perfect for roasting and sautéing.
Vibrant and rich in antioxidants, suitable for various cooking methods.
Young and tender, often boiled or roasted whole.
Starchy with a crispy texture, excellent for frying.
Blue flesh and unique flavor, best for roasting or mashing.
Creamy and buttery, great for soups and stews.