What is the difference between a baked potato and a boiled potato?

Boiling potatoes are considered by many as waxy potatoes, due to their high amylopectin contents. They come in a variety of shapes and can be long or round. They typically have a thin, smooth skin and an almost waxy flesh or pulp. They are relatively high in moisture and sugar, but low in starch.

This type of potato can be mashed but the results tend to be thicker and lumpier than achieved for baking potatoes. Often thought of as being boiling varieties are those sold as round white, round red, yellow potato, red potato, salad potato, la soda, red la rouge, red Pontiac, red nordland, red bliss, yellow Finnish, ruby crescent, and Australian crescent.

Baking potatoes are often thought of as starchy due to their different starch makeup and the way they respond to baking. In appearance, they tend to be long and have a coarse, cork-like skin.

They are high in amylose starch, with a dry, mealy texture. But, the pulp turns light and fluffy when cooked. Russets are generally preferred and are typically known as Russet Norkotah, Russet Burbank, Russet Arcadia, Norgold Russet, Russet Goldrush, Long White (or White Rose or California Long White), and Idaho (which is loosely used to describe Russets).

A baked potato is cooked dry in an oven, and boiled potatoes are usually peeled, cut up and cooked in boiling water. A potato for baking has to be large and fairly regular. For boiling, doesn't matter. See BRY's post for varieties and ref. Roast potatoes are also cooked in an oven, but peeled and cut up and put in a roasting tin. This can be with the meat, or if you're not roasting the meat you can do then in dripping. Just a bit in the tin - deep enough to get a spoon in to lift some up to baste them. (Sitting here enjoying roast potatoes, roast parsnips and roast carrots done in dripping. Nice.)