About two dozen varieties of potatoes can be purchased in Seattle farmers markets. Listed below are general guidelines when choosing potatoes by the color of their skin. Within each color variety are potatoes that offer a range of starchy or waxy potatoes. Of course many varieties break these general guidelines. When shopping at a farmers market, your best bet is to ask the farmer whose potatoes you are buying for potato storage and potato cooking recommendations.

Russet (“brown”) or baking potatoes are the starchiest potatoes. Russet potatoes have rough, brown skins and are most often prepared as a classic oven-baked or mashed potato. Russets are also popular for French fries in fast food restaurants. Russets and other starchy potatoes do not hold their shape when added to soups or stews. Russet Burbank is the leading U.S. variety of russet potato found in most supermarkets and was developed by Luther Burbank in the late 19th century. Russet potatoes grown in Idaho are called Idaho® potatoes, a registered trademark for an internationally recognized premium potato. There are other russet varieties such as the Rio Grande Russet, available from Olsen Farms at Seattle farmers markets.

Blue and purple potatoes have blue or purple skins with blue or purple, white or striped flesh. Blue potatoes tend to be somewhat dry like Russets. Blue and purple potatoes are best suited to baking, roasting, or frying. Boiling blue potatoes or adding an acid such as salad dressing tends to fade the color, so is not usually recommended.

White potatoes have tan skins and white flesh. White potatoes tend to have dense, creamy flesh. Many white potato varieties are “all purpose” that can be baked or roasted and will also hold their shape when added to soups and stews.

Yellow potatoes have golden skins and golden flesh. Yellow potatoes tend to have dense flesh that can be either dry or creamy. Many yellow potato varieties are “all purpose” that can be baked or roasted, will hold their shape when added to soups and stews, and can also be used for French fries. While Russet potatoes are popular for French fries in the U.S., a variety of yellow potato is preferred in France. Popular varieties of yellow potatoes include Yellow Finn and Yukon Gold, but don’t overlook lesser known varieties such as German Butterball and Binjte, available from Olsen Farmsat Seattle farmers markets or “creamers” from other potato vendors.

Red potatoes have red or pink skins with red, pink, white or striped flesh. Red potatoes have dense flesh that is most suited to roasting, steaming, and boiling and will also hold their shape when added to soups and stews. Some red varieties are also recommended for frying. Creamers and new potatoes are often of the red variety.

New, early, or creamer potatoes are the first (“new”) potato harvest of the season (occurring in spring and summer, before the potato crop has matured) and can be any variety of potato. New or early potatoes have thin skins that do not need to be peeled before preparing and moist, creamy flesh (“creamers”). New potatoes are best when roasted, sautéed, or steamed and seasoned simply with butter or oil and salt. For more information, see Vegetables 101: what is the best potato, starchy, waxy, or all-purpose?

Fingerling potatoes, like new potatoes can be any color and tend to have moist, creamy flesh. Fingerlings are shaped like fat, knobby fingers and have thin skins that do not need to be peeled before preparing, which would be difficult to do. Fingerlings are best when roasted, sautéed, or steamed and seasoned simply with butter or oil and salt. For more information, see Vegetables 101: what is the best potato, starchy, waxy, or all-purpose?

Sweet potatoes are not related to potatoes, but to morning glory and a common edible green in the tropics called water spinach (and various other names). However, Lyall Farms in Mattawa, Washington grows potatoes locally and sells them at Ballard Farmers Market from September through February.

For more information, visit this list of 500 Potato Varieties from the Potato Research Groupat Washington State University. According to the International Potato Commission in Peru, there are about 5,000 potato varieties worldwide. About two dozen varieties are available at Seattle farmers markets. Don’t be afraid to try new varieties and experiment with different cooking techniques. For the best advice on how to prepare any particular variety or potato, ask the farmer whose potatoes you are buying!