Oct 25, 2012
Whether you mash them, fry them, stuff them, boil them - there's no question that potatoes are the ultimate comfort food. We like them here In the Kitchen because they're like little sponges. They soak up lots of flavour and they're versatile enough to pair with all those big-personality herbs and spices we're especially fond of cooking with like rosemary, basil, fennel or cayenne.
Potatoes are generally easy to cook with, as long as you're working with the right variety for the job - and they do really differ. For cooking, they're usually categorized into two main categories based on their starch content; waxy and starchy.
Waxy potatoes or boiling potatoes include red potatoes, fingerlings and purple potatoes. They are lower in starch and hold their shape well during boiling, making them perfect for Stefano's All-Dressed Potato Salad as well as soups and stews.
Starchy potatoes or baking potatoes include russets and Idaho. Their low moisture and high-starch content makes them perfect for baking, mashing and the potato of choice in Stefano's killer gnocchi! As the potato cooks, the starch swells with moisture to create that dry, fluffy texture we expect in certain dishes.
If you're looking for a happy medium, try Yukon Gold, a delicious all-purpose potato with a medium amount of starch. (And it was invented right here in Canada at the University of Guelph!)
Whichever potatoes you have on hand, Stefano has the perfect, hearty, comforting recipe for you. Reach for the right variety for perfect potato results, every time.
Waxy Potatoes or Boiling potatoes
Starchy or Baking Potatoes