Although all potatoes originate in the Andes, the origin of diversity home to over 4,000 varieties, we tend to see just a few colors of nice round potatoes in stores and at markets. Explore the gorgeous diversity of rumply lumpy splotchy multi-colored potatoes that have colorful surprises inside and out, and a variety of textures and flavors to be enjoyed. (Photo—The guardians of the Andean potato)

Thanks to European colonizers, these Andean potatoes made their way to France where they were bred into the popular Fingerling potatoes that are a somewhat common specialty potato in stores. With a long thing shape they are ideal for roasting and quick-cooking, and are known to have a particularly condensed buttery flavor. (Photo—Harvesting History)

There are many common yellow-skinned potatoes, big russets and Yukon Gold and hundreds of others. Some have a more waxy texture, some have more of a mealy texture better for mashed potatoes, every variety its own being entirely.

Often white-fleshed with a pink blush inside, red potatoes can be roasted up or plopped into a soup just like any other potato, but they lend themselves particularly well to dishes that have a bit of a tang, like potato salads.

There’s no doubt about it, purple potatoes are always so beautiful. Ranging from white to yellow to purple flesh, either solid colored or with rings of color within, purple potatoes add rich colorful flavor to any dish.