Which Potato Goes Where?

Choose a potato by what you want it to do on the plate. For mash, you want the flesh to break apart easily. For salad or gratin, you want a slice you can still pick up with a fork.

Russet for a fluffy middle

Bake a russet whole until a skewer slides through the center, then split it while hot so steam can escape. For mash, simmer peeled chunks until tender, drain well and pass through a ricer. Working them hard with a mixer makes them gluey.

Yellow for a creamy gratin

Slice yellow potatoes evenly, about ⅛ inch thick, so they soften at the same rate. Shingle the slices in a shallow dish with seasoned cream. Check the center with a small knife before taking the gratin out of the oven.

Red for potato salad

Simmer similar-sized red potatoes gently in salted water until just fork-tender. Let them cool enough to handle before slicing. Toss the warm slices gently with vinaigrette so the edges stay intact.

Fingerlings for crisp cut sides

Halve fingerlings lengthwise, coat lightly in oil and arrange cut-side down on a metal pan with space between them. Roast until the flat sides brown and the centers are tender. For larger russet or yellow potatoes, try our Crispy Roast Potatoes recipe with a parboil and a hot roasting pan.