Choosing and Cooking Potatoes

There are two main schools of potato eaters; those who prefer the waxy variety and those who prefer the floury kind. The latter group predominates, particularly in Ireland.

In potato cookery both schools are accommodated. Floury potatoes are best for baking, mashing and chipping, while the waxy varieties are more suitable for sautéing and salads. Which kind you prefer for boiling and steaming is a matter for personal preference and to some extent, nationality. Only in Ireland have I met the bursting, dry mouthful of perfection that is the Kerr’s Pink or Golden Wonder. The English prefer their potatoes wetter and waxier. This soapiness is disdained in Ireland.