Most people cook potatoes wrong. Here's the right way to use each one

Potatoes are the ultimate side dish. They're versatile, filling, and they always seem to compliment veggies and the main dish beautifully. We all know potatoes aren't one in the same, though. Everyone has their favorite kind -- from baby reds to russets and the classic yellow.

And while all potatoes have that starchy flavor we love, each one boasts it's own flavors and specific texture. So while one potato might be perfect for potato salad, another is better for making french fries and another is better for mashed and broiling. Now, you no longer need to play the potato guessing game. Check out the list below to get started.

Russet potatoes are the most common kind of potatoes -- sometimes also referred to as Idaho potatoes. They have this classic tough, brown skin and a delicious, white starchy middle that makes them perfect for everything from french fries to mashed potatoes. These potatoes are pretty big and they'll last a really long time so long as you keep them in a cool, dark place.

How to cook a russet potato:
- Bake
- Roast
- Fry
- Boil and mash

Red potatoes are a beautiful clay-red color with a firm, white middle. These potatoes are usually tossed in tangy potato salads, soups and browned and broiled to perfection. Thier firm texture usually means that boiling or broiling low and slow is the best way to go. These potatoes have a short shelf life, though. So when you buy them plan to use them within the next few days.

How to cook a red potato:
- Boil
- Broil
- Roast

The sweet potato is the most nutritious potato of them all. It's packed with iron, potassium and magnesium. It's also high in vitamin B6 and an excellent source of vitamin C and D. This tuber is excellent for your health and is incredibly versatile. Known as one of natures candy for it's natural molasses like sweetness, it does well in either sweet or savory dishes, unlike any other potato.

How to cook a sweet potato:
- Boil & mash
- Bake
- Fry
- Broil
- Roast

Yellow potatoes get their name from their light golden skin and yellow flesh that is packed with nutrients and less starchy than some of the other potatoes. The yellow potato is good for just about everything because of its yummy taste and beautiful texture. These potatoes won't last nearly as long as russets in your pantry, though.

How to cook a yellow potato:
- Bake
- Boil & mash
- Broil
- Roast

Purple potatoes, sometimes also known as blue potatoes, are a gorgeous veggie. Their almost black skin and purple flesh are packed with antioxidants and nutrients, making them one of the healthier potatoes to choose from. The purple potato will look great in a potato salad (just imagine that awesome color) and they have a delicious medium-starchy consistency.

How to cook a purple potato:
- Boil & mash
- Baking

These long but tiny potatoes are ideal for smaller or fancy dishes. We say that because since they're so small, there isn't all that much starchy-goodness to work with. Fingerlings come in a variety of shades -- with skin colors ranging from yellow to purple. The fingerling potato makes a great side dish, and it's easy to cook with because it has nice thin skin.

How to cook a fingerling potato:
- Bake
- Boil

Tiny, petite potatoes have a fresh, medium-starchy flesh that makes them the perfect side dish. These potatoes are also referred to as baby or new potatoes, too, and they're best roasted in some gorgeous herbs and oils or boiled to perfection.

How to cook a petite potato:
- Roast
- Boil