Whether mashed, fried, baked, or boiled, there are a gazillion ways to serve potatoes.

Once you decide on apotato recipe, you face another tricky problem: Which variety works best?

Plus, find a few recipes to try.

Bowl of Creamy One-Pot Mashed Potatoes With Gravy Sitting Next to a Bronze Spoon

Greg DuPree

Here, we break down the differences between waxy, starchy, and all-purpose potato varieties.

They are best used in recipes that need potatoes to hold their shape pretty well.

Generally, waxy potatoes are best forpotato salads, boiling, and roasting.

BBQ Potato Salad in a White Bowl With Serving Spoons on the Side

Jennifer Causey

Starchy

Starchy potatoessuch as Idaho, russets, andsweet potatoeshave relatively low moisture.

They’re a great potato staple and are not too starchy or too waxy.

Read on for the best potato varieties to use in your favorite recipes.

Cheesy Twice-Baked Sweet Potatoes With Black Beans and Avocado on a White Serving Platter

Victor Protasio

“For potato salad, I love Yukons [and] Red Bliss potatoes.

“Look for something with a thicker skin, like an Idaho potato,” Holland recommends.

“Sweet potatoesalso work beautifully baked.”

Blue Bowl of Loaded Potato Soup Topped With Cheese and Bacon Sitting on a Blue Kitchen Towel on a Wooden Cutting Board

Bhofack2/Getty Images

“I like a big starchy Kennebec potato for French fries,” Holland says.

Russet potatoes work great for these types of recipesor try all-purpose Yukons.

“Different potatoes have different flavors and different levels of starch,” Holland explains.

Oven fries in a white bowl with a side of garlic aioli dipping sauce on a serving tray with a red napkin.

Bob Hiemstra

Cheesy Potato Casserole in a Baking Pan With a Serving Spoon and Plates on the Side

Alison Miksch