The two major factors: Starch Content and Moisture Content:

High starch – Low moisture potatoes are also described as having high solids. The cooked potato is described as dry and fluffy. These potatoes have large starch granules that absorb moisture while they cook and then those granules expand and burst, producing fluffy baked potatoes, light mashed potatoes and crisp on the outside, fluffy on the inside French Fries.

Low starch – High moisture potatoes are described a waxy potatoes. They are best for boiling, steaming, excellent for stews and braised dishes and great for salads. These lower starch potatoes absorb less water when cooking so they hold their shape better.

Best for baking:   russet potato

Best for potato salads, gratins, and scalloped potatoes:   Yellow potato, new potato, red-skinned potato, white round potato, and purple potato 

Best for mashing:   russet potato, Yukon gold potato,  and purple potato 

Best for soups and chowders:   Yukon gold potato, Yellow Finn potato, red-skinned potato, white round potato, and purple potato 

Best for pan-frying:  red-skinned potatoes, white round potatoes, new potatoes, and fingerling potatoes

Best for French fries:   russet potato, purple potato,

Best for purees:  fingerling potatoes

Best for roasting:   new potatoes,

Best for steaming:  new potatoes, Yukon gold potatoes

Best for potato pancakes:   russet potato, Yukon Gold potato