Did you know choosing the right potato for a recipe can determine its success? It all boils downs to the starch level of the potato, as this will affect how a potato cooks.
To begin, there are three major categories of potatoes based on the starch content of the potato:
These types of potatoes soak up liquid as they cook. They are the best choice for French fries, roasted or mashed potatoes as their texture is very dry and floury. A Russet potato falls into this category.
These types of potatoes hold their shape better when cooked, more than the high starch potato. These potatoes are considered in-between or all-purpose potatoes as their texture is firmer than the high starch variety. The Yukon Gold, Purple or Yellow potatoes fall in to this category
These types of potatoes hold their shape when boiled and are therefore considered a “waxy” potato. They are the best choice for soups, stews or salads as their texture is very firm and smooth. The Red potato, fingerlings and varieties known as “New” potatoes fall in to this category.
Follow the guide below when deciding which potato would work best for your recipe:
For a printable version of this guide, click here