From creamy mash to a golden gratin, the humble potato is a pantry staple with serious versatility.

But not all spuds are created equal and all the peculiar names separate one from the other in terms of what they are best used for.

Here’s our guide to the most common types of potatoes in New Zealand, and how best to use them when cooking.

Floury Potatoes

Best for: Roasting, mashing, baking, chips

Floury potatoes (also called starchy potatoes) are low in moisture and sugar with a high starch content and are dry and fluffy when cooked.  They crisp beautifully on the outside and stay soft in the middle, making them perfect for roasties, baking and oven chips. They also produce the best, silky-smooth mash.

Popular varieties: Agria, Ilam Hardy, Red Rascal and Fianna
dish tip: For the crispiest roast potatoes, parboil your spuds until just tender, give them a shake to rough up the edges, then roast in hot oil until golden.

Waxy Potatoes

Best for: Boiling, salads, gratins and stews

Waxy potatoes have a smooth texture and hold their shape after cooking, making them ideal for potato salads, layered bakes, and dishes where you don’t want the spud to fall apart. They are high in water content and low in starch which makes them less suitable for mashing but brilliant when structure is needed.

Popular varieties: Nadine, Jersey Benne, Draga and Perlas
dish tip: Try boiled waxy potatoes tossed with butter, mustard, and herbs for a warm salad with serious flavour.

Red Potatoes

Best for: Boiling, salads, pan-roasting

Red-skinned potatoes typically fall on the waxy end of the spectrum. Their thin skin and creamy texture make them a favourite for boiling and pan-roasting, and they're excellent in potato salads. They hold their shape well and have a slightly sweet, earthy flavour.

Popular varieties: Red King, Red Fantasy, Desiree (which is all-purpose but red-skinned)
dish tip: Roast red potatoes with olive oil, garlic, and rosemary — their skin crisps up beautifully while the inside stays tender.

Multi-purpose Potatoes

Best for: Everyday cooking — from soups to bakes

Multi-purpose potatoes strike a balance between floury and waxy, making them versatile enough to roast, mash, boil, or bake. If you’re only buying one type of potato for the week, make it one of these.

Popular varieties: Rua, Desiree, Van Rosa, Ilam Hardie, Vivaldi and Karaka
dish tip: These are perfect for tray bakes or soups where you want a bit of breakdown for creaminess, but still some bite.

Special Mentions

• Kūmara (Sweet Potato): While not technically a potato, kūmara is still a root vegetable many of us love. Orange-fleshed types are great roasted or mashed; gold or purple varieties have firmer texture and shine in wedges or salads.
• New Potatoes: Young, tender waxy potatoes such as Perlas, are best enjoyed simply — boiled, buttered and sprinkled with flaky sea salt and chopped herbs.

Final Thoughts

When cooking, waxy potatoes get added to salted boiling water and floury potatoes get added to salted cold water and brought to the boil.

To avoid potatoes from sprouting, remove from plastic packaging and store in paper or cardboard containers in a well-ventilated, cool, dark place. Natural dirt and dust on potatoes can help to keep them fresh so it’s best not to wash them until you are ready to cook them.

Whether you're making mash, salad, or roasties, using the right variety of potato can make all the difference. A little spud savvy goes a long way — and with so many excellent local options, there’s never been a better time to get picky about your potatoes.