When I was a kid, “potatoes” meant russet– big, rough-skinned, brown baker type potatoes. Red potatoes were special, and kinda spendy. (A childhood treat were “neighbor potatoes”– red potatoes cut into 8ths long-wise, then drenched in a mixture of garlic and olive oil with a dash of Dijon mustard and baked until crispy at 350 degrees.)
Now, red potatoes are only slightly more expensive than brown (outside of the really big bulk, which red doesn’t offer) and there are yellow potatoes that roughly fill the role of red potatoes when I was a kid.
As far as how long they keep/how tough they are, brown is highly tough and yellow goes a bit less quickly than fruit.
That’s the kind of “grow a different crop” that happens.