There are hundreds of varieties of potatoes grown across the globe. However, for simplicity’s sake, these varieties can be sorted into three core categories: allpurpose, starchy, and waxy. When it comes to potatoes, the most important factor is its texture. The majority of popular potato varieties are easily available at farmer’s markets or supermarkets.
Starchy Potatoes
As their name suggests, starchy potatoes are rich in starch; they are also low in moisture. When boiled, they plump up and produce a crumbly consistency. Starchy potatoes are ideal for mashing, baking, and frying as they absorb flavors when they puff up. Russet is a popular starchy variant that is widely used in baking recipes as well as in mashed potato recipes.
Waxy Potatoes
Compared to all-purpose and starchy potatoes, the waxy variant is low in starch and high in moisture. Due to their higher water content, they are not ideal for deep frying. However, they are ideal when you want them to be roasted, scalloped, or stewed. In contrast to the starchy variety, waxy potatoes prevent excess water from entering the cell membrane when roasted, scalloped, or stewed, which is why they can easily retain their structure. Red Bliss, French fingerling, red potatoes, and new white are popular waxy variants.
All-Purpose Potatoes
Compared with starchy potatoes, the all-purpose variant contains less starch, but it contains more starch than the waxy variant. Due to its ideal moisture content, allpurpose potatoes can easily hold up their texture in most cooking methods. Yukon Gold is a popular all-purpose variant. When in doubt about what type of potatoes to buy for a particular recipe, pick Yukon Gold and you are good to go.
