Perfect Potatoes

For the best results when cooking potatoes, be aware that there are different kinds of potatoes, and that some varieties lend themselves to certain types of dishes much better than others.

Some recipes specify the use of new, waxy firm-fleshed, floury or old potatoes. Such distinctions can sound bewildering, but rest assured: they are not. The basic distinction to make is between waxy and floury potatoes.

Waxy potatoes are high in moisture, and contain less starch than floury potatoes. They have relatively thin skins and a yellowy, almost waxy flesh. Being firm fleshed, waxy potatoes boil well and will not come apart if cooked a few minutes longer than recommended; they also make wonderful salad potatoes and are perfect for casseroles and rösti. However, they are not much good for mashing or making into chips. Some varieties of waxy potato include bintji, Jersey and pink fir apple, as well as potatoes labelled as ‘salad’ and ‘new’ potatoes.