Guide to potato varieties

Many varieties of red, white, yellow and blue potatoes regularly compete for space on grocery store shelves. The range of potatoes on offer can be bewildering.  Basically, potatoes are either waxy or floury and it is these qualities that determine their suitability for certain cooking methods. Skin and flesh colours are numerous, as the following guide reveals.

1. Désirée. The pink hue of the skin varies depending on the soil and climate in which this potato is grown. Désirées have golden flesh, and can be boiled, mashed, baked, roasted or microwaved. They are good for salads and sliced potato dishes, but are not ideal for deep-frying.
2. Goldrush. This distinctive tuber is long in shape, with slightly rough dark brown skin and white flesh. Goldrush potatoes are well-suited to baking, boiling and in some cases, french frying. It was developed in North Dakota.
3. Nipigon. This Canadian-developed variant has white, smooth skin with a hint of flakiness, and shallow eyes with a hint of purple. They are good for boiling and baking, but unsuitable for fries.
4. Pontiac. This attractive variety has a red skin with deep eyes. The flesh is white and waxy. It is good for most cooking methods, in particular boiling and baking and for using in salads and for making chips.
5. Russet (Idaho). This long, cylindrical tuber has brown, slightly rough skin with many shallow eyes and white flesh. It is an excellent choice for boiling, mashing, roasting of french-frying.
6. Sebago. A starchy variety with a cream skin and white flesh, sebago is a good all-rounder. It is particularly useful for making chips or mash, and it also bakes well.
7. Yukon gold. This is a light yellow-fleshed, oval potato variant with pale skin and shallow, pink eyes. It is a waxy tuber that is good for boiling, baking and french-frying.