Potatoes come in a variety of sizes, colors, and textures; there are several hundred cultivars commercially available in the United States. Potatoes can be divided into two main categories -- starchy and waxy. Starchy potatoes, such as russets, are fluffy and floury when cooked. Waxy varieties, such as new potatoes and fingerlings, are low in starch, have a creamy texture, and hold their shape well when cooked.
In Season: Potatoes (except for new potatoes) are available year-round.
What to Look For: Look for potatoes that are firm and free of cracks and bruises. Avoid potatoes that have sprouted "eyes" or have green-tinged skin -- both signs of improper storage.
How to Store: Store potatoes in a cool, dark place (not the refrigerator). Waxy potatoes are best used within a week, while starchy varieties keep for several months.