Choosing the Right Potato

Appears in
A Passion for Potatoes
A Passion for Potatoes

By Paul Gayler

Published 2010

  • About
There are some 4,000 varieties of potato available worldwide at present, and even though only a tiny fraction of these appears in the shops there is understandably some confusion about which potatoes are best for which cooking methods.
With just a few exceptions, potatoes can be divided into two main categories:
  • Floury potatoes (sometimes called mealy potatoes) are high in starch and have a low water content. This is because the sugar has been converted to starch by the time the potato is harvested. These potatoes become fluffy when cooked, making them suitable for roasting, baking, mashing and chips. They are not good for boiling, unless you intend to mash them, because they break up.
  • Waxy potatoes are low in starch but have a high water content. They usually have a firm texture and a shiny appearance. They keep their shape when cooked, making them suitable for salads or any other occasion when you want to serve them whole. They are also good for sautéing and gratins.