Matching potato types to cooking methods
Potatoes vary by starch content and moisture, which affects how they behave in recipes. Understanding basic categories—starchy, waxy, and all-purpose—helps you pick the right tuber for fries, salads, mashing, or roasting.
Quick guide:
- Starchy (Russet): Dry, fluffy, great for baking and frying; make light, airy mashed potatoes.
- Waxy (Red, New, Fingerling): Hold shape well; ideal for salads, stews, and gratins.
- All-purpose (Yukon Gold): Balanced starch and moisture; versatile for mashing, roasting, and pan-frying.
Application tips:
- For crisp roast or fries: starchy potatoes brown and crisp well.
- For potato salad or soups: waxy types stay intact and resist breaking down.
- For gratins and scalloped dishes: all-purpose or waxy varieties give a creamy texture without falling apart.
Other considerations: Size, skin thickness, and flavor play roles too—new potatoes have a tender skin suitable for leaving unpeeled, while Russets are best peeled for smooth mash. Local availability and seasonality can influence your choice, but this framework will help you pick the best potato for any dish.