Potatoes

Although potatoes appear in many shapes and colours, they fall into two basic categories - waxy and floury. For best results it is crucial to choose the right variety. Waxy potatoes have a high moisture and low starch content, ideal for sautéing, boiling and salads. Floury varieties have more starch, hence a light, fluffy texture. They are the prized “bakers” and offer the creamiest results in purées and gratins.