There are a lot of varieties of potatoes you can grow.
Some are small with waxy flesh, others are large with floury white flesh, and there is everything in between.
Choice for growing will depend largely on how you like to eat potato. Not all potatoes are equal for cooking. Some are better for boiling and some for baking.

Baking Potatoes

Choose for baking potatoes those higher in starch than others. They generally have a course skin and a firm flesh. These are best for baking, mashing and frying.

They are light and fluffy inside once cooked and are just brilliant.
Some examples of good baking varieties are Russet, Goldrush, Idaho, Bintje and Norgold.

Boiling Potatoes

Boiling potatoes types have less starch and higher sugar content. This means they will hold together when boiled or used in soups, casseroles and salads.
Some good examples of boiling varieties include Red Potato, La Soda, Bismark, King Edward, Sequoia, Bronwell and Pontiac.
Those that fall in the middle, the all-rounders, include Kennebec, Yukon Gold and Sebago.
Everything goes with potatoes. They pair particularly well with rosemary, onions and garlic, or with any type of roasted meat.