With so many varieties of potatoes on the market, it can be confusing. Varieties vary greatly by country and by season. To make it simple, potatoes fall into two categories: baking potatoes and boiling potatoes. Russet Burbank potatoes and "bakers" fall into the baking potato category and Yukon Gold, and red potatoes are generally considered boiling potatoes.

Baking potatoes tend to be long and have a course skin with flesh that is dry and mealy but turns light and fluffy when baked. They are also known as "floury" potatoes. Baking potatoes are best suited for cooking whole in their skins either on the bbq or in the oven. They are also great for mashing or french fries.

Boiling potatoes can be long or round and have a thick smooth skin with a waxy flesh. They are high in moisture but lower in starch than the baking potato. Boiling potatoes are ideal for soups, potato salad, casseroles and roasting because they hold their shape. Unlike the baked potato that is smooth and creamy when mashed, the boiling potato can make lumpy and gluey mashed potatoes.

Russett: Most common baking potato in North America, the russet is available year round.

Round White: An all-purpose potato that works in most recipes, and is available year round. Also considered new potatoes when harvested early.

Long White: Another all-purpose potato, they are oval in shape and are available spring through summer.

Round Red: Great for salads, roasting and boiling, they are available in late summer, early fall. Also considered baby or mini potatoes when harvested early.

Yellow: Yukon Gold is the most common yellow potato in Canada available in late summer and early fall.