Potatoes are a staple ingredient in many recipes, but did you know that not all potatoes are alike? There are actually two general types: waxy and starchy. Both are good for different dishes and knowing which type to use will make all the difference in achieving the fluffiest mashed potatoes and the perfect potato salad. Here we break down both and when to use them.
Waxy: these include small and large red-skinned potatoes, blue, purple and fingerling potatoes. Low in starch and high in moisture and sugar, these are usually small and round in shape, although some varieties can be bigger. Waxy potatoes are good for boiling because they hold their shape well, and their firm yet creamy texture makes perfect potato salads.
Starchy: these include russet, Idaho and Yukon Gold and they're great for baking, mashing and deep-frying. Their high-starch content produces an even colour when frying and their starch granules swell as they boil for the fluffiest mashed potatoes every time. Note that Yukon gold potatoes are lower in starch than other baking potatoes, making them a very good all-purpose potato.
Now that you know what kind of potato to use, get cooking with any of these delicious recipes.
Bacon Mash Potatoes
Roast Garlic Mashed Potatoes
Cheesy Broccoli Baked Potatoes
Chive and Parsley Mashed Potatoes
Roasted Fennel and Potatoes
Chive Goat Cheese Mashed Potatoes
Stuffed Chive Potatoes
Purple Chorizo Potatoes
Fried Potatoes and Onions