Originally Posted by duffer

The potato, a staple food in most parts of the world, is one of our most versatile vegetables. Plain boiled, mashed, baked, fried, chipped, or stewed, there are hundreds of ways to cook them and combine them with other ingredients.

For best results, choose potatoes by how you'll be using them. The russet, or Idaho, is best for frying or baking, while the similar long white can be boiled, baked or fried. Round red and round white have less starch and more moisture, making them best for boiling. They can also be roasted or fried. New potatoes are firm and waxy; they're excellent boiled or roasted, and hold their shape well in salads.