There are dozens of potato varieties and each one seems to have its own special quality. Russet potatoes are dry and hearty, so they work in almost any dish. White potatoes are smoother and excellent for when you need unpeeled potatoes. Yellow potatoes such as Yukon gold potatoes, are a little waxy and fine-grained, perfect for chunky casseroles. Fingerlings are small and have thin skin, so they are wonderful for boiled potato recipes. New potatoes are just the younger version of the other potatoes. Colorful potatoes like blue or purple have a nutty flavor with dense flesh, making them an excellent baked potato.