Ask any Irish person, the word “potato” does not describe one thing, but a full range of products that fall under the “potato” title. These types not only look different, but they also have different textures and flavors, and thus should be used for different purposes. Here are a few examples of types of potatoes and what you should do with them.
Russet
One of the world’s most popular potatoes, sometimes called Rooster potatoes. They have a russet-colored skin and a starchy flesh. You can bake, fry, or boil them, and they are great for mashing. They are less suitable for stuffing as they do not hold their shape well.
French Fingerling
Smooth skins and moist flesh, these keep their shape after cooking and so are great for roasting and braising, but also for potato salads. Their flesh is considered waxy, so they might not be the best choice if you’re making a mash.
New Potatoes
Another global favorite, are smaller, sweeter, and waxier than the fully grown types, and have relatively thin skins that would break easily. Make the best of them by brushing them with seasoned oil and letting them roast in the oven.
