Waxy Potatoes

New potatoes; most fingerling varieties, including Russian Banana, French, and Rose Finn Apple; all red-skinned potatoes, including Red Bliss, Red Pontiac, All Red, Ruby Crescent, and Red Creamer.

Potatoes high in moisture and low in starch are referred to as waxy varieties because of their smooth, velvety texture. Their high moisture content means they cannot absorb much additional moisture, so they hold their shape well when simmered. Waxy potatoes are the best choice for chowders, soups, stews, and salads. They are also well suited for roasting and sautéing because their higher sugar content caramelizes their exteriors to a rich golden brown.