Choosing the right potato varieties for every kitchen can make all the difference in your cooking. The perfect spud for a fluffy mash is a disaster in a salad, and knowing which to pick is the first step to better meals.
This guide will help you navigate the world of potatoes. We’ll break down the main types, their best uses, and how to store them. You’ll never end up with a waxy potato in your oven fries again.
Potato Varieties – For Every Kitchen
Potatoes are broadly categorized by their starch content: high-starch, medium-starch, and low-starch (waxy). This starch level dictates texture and, therefore, the best cooking method. Think of starch as the potato’s personality.
The High-Starch Potato (The Fluffy Ones)
High-starch potatoes are light, dry, and mealy. They absorb flavors beautifully and fall apart when cooked. This makes them ideal for dishes where a light texture is key.
- Common Varieties: Russet (Idaho, Burbank), King Edward, Maris Piper.
- Best Uses: Baking, mashing, frying, and in gnocchi.
- Kitchen Tip: Their fluffy texture soaks up butter and milk in mashed potatoes. For oven fries, they become crispy on the outside and soft inside.
The Medium-Starch Potato (The All-Purpose Ones)
These are the versatile workhorses. They have a balanced texture that holds its shape reasonably well but can also be mashed. If you only keep one type of potato, make it this one.
- Common Varieties: Yukon Gold, Yellow Finn, Kennebec, Desiree.
- Best Uses: Roasting, pan-frying, soups, stews, and decent mashed potatoes.
- Kitchen Tip: Yukon Golds have a naturally buttery flavor and creamy texture. They make excellent roasted potatoes and are forgiving in most recipes.
The Low-Starch Potato (The Waxy Ones)
Waxy potatoes are firm, moist, and hold their shape tightly after cooking. They have a smooth, dense bite that’s perfect for salads or any dish where you want distinct potato pieces.
- Common Varieties: Red Bliss, New Potatoes, Fingerlings (Russian Banana, French), Charlotte, Anya.
- Best Uses: Potato salads, boiling, roasting whole, casseroles, and gratins.
- Kitchen Tip: Their thin skin often doesn’t need peeling. They are less absorbent, so they won’t soak up dressings in a salad too quickly.
Choosing the Right Potato for Your Recipe
Now let’s match the potato to the job. Here’s a simple cheat sheet for common dishes.
For Perfect Mashed Potatoes
Use high-starch potatoes like Russets. For a richer mash, use half Russet and half Yukon Gold. The key is to rice or mash them while hot and add warm dairy to avoid a gluey texture.
- Peel and cut potatoes into even chunks.
- Boil in salted water until very tender.
- Drain well and return to the hot pot for a minute to dry.
- Rice or mash, then gently fold in warm milk, butter, and seasoning.
For Crispy Roasted Potatoes
Medium-starch potatoes like Yukon Gold or Maris Piper are superb. Parboiling them first is the secret to a fluffy interior. Roughing up the edges in the colander after draining creates more surface area for crunch.
For a Sturdy Potato Salad
Always choose waxy potatoes like Red Bliss or Fingerlings. They won’t crumble when mixed. Cook them whole or in large chunks to retain there shape, and dress them while still warm for better flavor absorption.
For Baking (Jacket Potatoes)
High-starch Russets are the only choice. Their thick skin gets crisp, and the interior becomes light and fluffy. Prick the skin, rub with oil and salt, and bake directly on the oven rack for the best skin.
How to Store Potatoes Correctly
Proper storage prevents sprouting and spoilage. It’s not as simple as tossing them in a cupboard.
- Keep Them Cool & Dark: Store in a well-ventilated place around 45-50°F (7-10°C). A basement or cool pantry is ideal. Avoid warm spots.
- Never Refrigerate Raw Potatoes: Cold temperatures convert starch to sugar, leading to a sweet taste and discoloration when cooked.
- Keep Them Away from Onions: Onions release gases that can cause potatoes to sprout faster.
- Check Regularly: Remove any that are soft or sprouting so they don’t affect the others.
Growing Your Own Potato Varieties
Growing potatoes is rewarding and gives you access to unique types. You start from “seed potatoes,” which are small tubers certified disease-free.
- Chit Your Seed Potatoes: Place them in an egg carton, eyes-up, in a bright, cool place to sprout shoots.
- Plant After Frost: Plant in loose, well-drained soil when the ground warms. Bury them about 4 inches deep.
- Hill the Soil: As plants grow, mound soil around the stems to cover the tubers and prevent greening.
- Harvest Carefully: “New” potatoes can be dug early. For storage potatoes, wait until foliage dies back, then dig gently.
Frequently Asked Questions (FAQ)
What is the best all-around potato?
The Yukon Gold is widely considered the best all-purpose potato. Its medium starch content and buttery flavor work well in most recipes, from mashing to roasting.
Can I substitute potato types in a recipe?
You can, but expect texture changes. Using a waxy potato in mash will give you a gluey result. A starchy potato in salad will fall apart. Try to use the type recommended.
Why do my potatoes sometimes turn green?
Green skin indicates solanine, a natural toxin that forms with light exposure. Always store potatoes in the dark. Peel away any green parts thoroughly before cooking, as it can cause a bitter taste.
What’s the difference between new potatoes and regular ones?
New potatoes are simply young potatoes of any variety, harvested early. They have thin, delicate skin and a sweeter, firmer flesh. They are almost always low-starch and best boiled or roasted whole.
How long do potatoes last in storage?
Properly stored mature potatoes can last for months. New potatoes should be used within a few weeks. Always remove any from storage that are sprouting or have soft spots.
With this knowledge, you can confidently select potato varieties for every kitchen task. Remember the simple rule: fluffy for baking and mashing, waxy for holding shape, and all-purpose for everyday versatility. Your cooking will improve instantly when you match the potato to the pan. Experiment with different kinds to find your personal favorites for each dish you love to make.