They can have round, oval, or elongated shapes, white, pink or red colours and varying numbers and depths of eyes. All these determine the end uses of the potato.
Some potatoes are more suited to particular processing and cooking methods than others.
This is due to the structure and behaviour of cells during processing. Although there are many varieties of potato, they all consist of three main parts. The area under the skin is fibrous and rich in carbohydrate . This is the main flesh of the potato. The inner most part of the potato, called the pith, is watery.