Potatoes

Red Potato: Great for soups and stews, waxy texture, good for potato salad, roasts and grills well, high in water content and has a short shelf life.
Yellow Potato (Yukon Golds): Best for mashing, creamy texture, buttery flavor, has a delicious thin skin and a short shelf life.
Sweet Potato: Also known as a "Yam", most nutritious, naturally sweet flavor, used in sweet or savory dishes and high in vitamin B-6.
Russet Potato (and Idaho): Most common, most versatile, high in starch, fluffy and flaky when baked, thick skin, fries well and has a long shelf life.
Fingerling Potato: Used in fine dining, thin skinned, great for roasting, popular side dish, many varieties and robust flavor.
Petite Potato: Great for roasting, medium starch content, easiest to cook, high in potassium and vitamin C.