Potatoes are surprisingly versatile from being your afternoon snack to being an elegant pasta dish. Here is how to choose the right potato for the job. There are more than 100 varieties of potato that are sold in the United States. It is easiest to break them into five separate categories: russet, red, white, yellow and purple. Each type of potato has a different amount of amylose and amylopectin. Combined these different ratios mean the potatoes react differently to cooking, some holding their shape, staying firm, on the other hand, some become fluffy and ideal for mashed potatoes.

Red potatoes stay firm after cooking and that makes them ideal for adding to stews or roasting with seasonal herbs and lemon juice.

White potatoes make fantastic potato salads or used to make breakfast home fries

Yellow potatoes can be rubbed with a small amount oil then cooked on the grill.

Purple potatoes enhance the color in dishes, pair with other potatoes to give a contrast in colors. Try steaming to preserve the color.

Russets are ideal for making French fries or you can try your hand at these twice baked potatoes:

4 large russet potatoes

4 slices bacon, pan fried

2 tablespoons butter

1/3 cup sour cream

1 green onion, thinly sliced

1 cup shredded sharp cheddar cheese

1 garlic clove, finely minced

Salt and Pepper to taste

Preheat oven to 400 F. Pierce the potatoes in a few places with a small knife then bake for 35 minutes or until tender. Once baked, use an oven mitt and slice the potatoes in half and remove the insides and reserve the skins. Mash the potatoes and mix with the cooked bacon, butter, green onion, sour cream, garlic, salt, pepper and half the sharp cheddar. Scoop the potato mixture into the skins of the potatoes and sprinkle the remaining cheese over the top of the potatoes. Place potatoes on a baking sheet and continue to bake for another 15 minutes.