Choosing the right potato varieties for every cooking need is the secret to better meals. It’s not just about grabbing a bag of spuds. The type you pick decides if your roasties get crispy, your mash gets fluffy, or your salad holds its shape. Think of potatoes like tools in your kitchen drawer. You wouldn’t use a hammer to screw in a lightbulb. Let’s match the perfect potato to your recipe.
Potato Varieties – For Every Cooking Need
Potatoes are sorted into three main types based on their starch and moisture. This is what really guides your cooking. Waxy potatoes have less starch and more moisture. They hold their shape well. Floury potatoes are high in starch and low in moisture. They break apart easily when cooked. All-purpose potatoes, as the name suggests, fall somewhere in the middle. Knowing this simple rule changes everything.
Waxy Potatoes: The Champions of Shape
These potatoes have a firm, creamy flesh. They are perfect for dishes where you want neat slices or whole pieces. Their skin is often thin and tasty.
- Best Uses: Salads, soups, stews, roasting whole, scalloped potatoes, and boiling.
- How to Spot Them: They often feel smooth and have a thin, sometimes reddish or yellow skin. The flesh is usually pale yellow or even red.
Popular Waxy Varieties
- New Potatoes: Any potato harvested early is “new.” They are small, sweet, and super waxy. Just steam or boil them with herbs.
- Red Bliss: Round with a red skin and white flesh. They are a classic for potato salad because they won’t turn to mush.
- Fingerling: These are small, finger-shaped, and come in many colors. They have a rich, buttery flavor and are excellent for roasting.
- Charlotte: A famous salad potato with a yellow, waxy flesh and great flavor. They are very reliable.
Floury Potatoes: Masters of Fluff and Soak
These are the starchy kings. When cooked, their insides become light, dry, and fluffy. They are ideal for absorbing flavors like butter, milk, or gravy.
- Best Uses: Mashing, baking, frying (chips, fries), and making gnocchi.
- How to Spot Them: They often have a thicker, browner skin that can be netted or rough. The inside is a pale, off-white color.
Popular Floury Varieties
- Russet (Idaho): The ultimate baking potato. Long and oval with a brown, netted skin. Their fluffy interior is perfect for loaded skins.
- Maris Piper: A UK favorite that is brilliant for roasting and making the fluffiest mash. They also make great chips.
- King Edward: A traditional variety with a slightly pink blush to the skin. They are fantastic for roasting and mashing.
All-Purpose Potatoes: Your Kitchen Workhorse
These versatile spuds have a medium starch content. They can do a bit of everything reasonably well, though they won’t excel at the extremes like a Russet or a Red Bliss would.
- Best Uses: Roasting, mashing, frying, and in soups (if added late).
- How to Spot Them: They are often a round to oval shape with a tan or golden skin. Yukon Gold is the classic example.
Popular All-Purpose Varieties
- Yukon Gold: Has a buttery-yellow flesh and a thin, golden skin. It makes creamy mash and good roasted potatoes. It’s many home cook’s go-to.
- Desiree: A red-skinned potato with a yellow flesh. It’s moist and waxy enough for salads but starchy enough to roast and mash well.
- White Potatoes: Common round whites with a tan skin. They are a good, neutral choice for everyday cooking.
Your Potato Cooking Guide
Here is a simple step-by-step guide to get the best from your chosen potato.
For Perfect Mashed Potatoes
- Choose a floury potato like Russet or Maris Piper.
- Peel and cut into even chunks. Start them in cold, salted water.
- Bring to a boil and cook until very tender when poked with a fork.
- Drain well and let them steam-dry in the pot for a minute.
- Mash them first before adding warm milk and melted butter. This prevents gumminess.
For Crispy Roast Potatoes
- Pick a floury or all-purpose potato. Maris Piper or Yukon Gold are superb.
- Peel and cut into chunks. Parboil them in salted water for about 10 minutes.
- Drain and rough them up in the colander to create fluffy edges.
- Toss in hot oil (or goose fat) and season generously.
- Roast in a very hot oven (220°C/425°F) until golden and crisp, turning once.
For a Potato Salad That Holds Together
- You must use a waxy potato. Red Bliss or New Potatoes are ideal.
- Scrub them clean. You can leave the skin on for texture and nutrients.
- Boil them whole or halved until just tender. Don’t overcook!
- Drain and let them cool slightly before dressing. A little warmth helps them absorb flavor.
- Add your dressing and herbs, and mix gently to avoid breaking the pieces.
Storing Your Potatoes Correctly
Good storage keeps your potatoes fresh and stops them from going green or sprouting to early. Here’s what you need to do.
- Keep Them Dark: Light causes potatoes to produce solanine, which turns them green and can be bitter. Use a paper bag or a breathable sack.
- Keep Them Cool: A cool, well-ventilated place like a pantry or cellar is perfect. Don’t put them in the fridge, as cold turns starch to sugar.
- Keep Them Separate: Don’t store potatoes with onions. They give off gases that make each other spoil faster.
- Check Them Often: Remove any potatoes that have started to soften or sprout so they don’t affect the others.
Frequently Asked Questions
What is the best all-around potato to keep in my kitchen?
Yukon Gold is the top choice for many. It’s a true all-purpose potato that performs well in most recipes, from mashing to roasting. It has a great flavor and creamy texture that people love.
Can I use different types of potatoes in the same dish?
Yes, sometimes mixing types creates wonderful texture. For a rustic roast, try combining fluffy Maris Piper with waxy fingerlings. Just be aware that they may cook at slightly different rates, so cut the denser, waxier ones a bit smaller.
Why did my mashed potatoes turn out gummy?
This usually happens if you use a waxy potato, which doesn’t mash well, or if you overwork the potatoes in a food processor. Always use a floury potato and mash by hand or with a ricer for the best, fluffiest results.
Is it necessary to peel potatoes?
Not at all. The skin holds a lot of fiber and nutrients. For dishes like roasted potatoes or a rustic mash, leaving the skin on adds great flavor and texture. Just give them a good scrub first.
What’s the difference between sweet potatoes and regular potatoes?
They are from completely different plant families. Sweet potatoes are root vegetables with a sweeter taste and often orange flesh. They have different nutritional profiles and cooking properties, so they aren’t a direct substitute in most classic potato recipes.
Getting to know potato varieties for every cooking need makes you a more confident cook. It saves time and guarantees better results. Start by keeping two bags on hand: a bag of floury Russets for baking and mashing, and a bag of waxy Red Bliss or Yukon Golds for everyday sides. With this simple start, you’ll never have a soggy mash or a disintegrating salad again. Your dinners are about to get a whole lot better.