There are over 200 varieties of potatoes sold in the U.S., one of which is the russet potato, a dry and mealy variety of spuds. However, many people don't realize there are several russet potato varieties, each with unique properties that make each one cook differently from the next.

When frying, the ideal russet is a variety with low sugar content, as potatoes with more sugar will fry up darker and may absorb more oil. When baking, potatoes with more moisture, like Russet Norkotahs, bake up creamier than the others, which produces the classic fluffy, slightly grainy texture.

Storing potatoes has a big effect on how they perform in the kitchen as well. Potatoes should be stored in a cool, dark place; if they are kept in a cold environment, the starch in the potatoes will convert to sugar, which will make the potato sweet and cause it to turn dark when fried.