Potatoes

Following on from my post on roast potatoes and talking about how important the variety of potato is I thought I'd write a post on which varieties are best for different methods of cooking. You may not get all of these in the supermarkets but your local greengrocer may stock them.

Without getting too technical, Potatoes generally fall into two categories: floury or waxy. You can get potatoes that fall inbetween that are called 'all rounders' like Maris Piper or King Edward

Floury potatoes are high in starch and turn fluffy when cooked. This makes them great for baking, roasting and frying but they don't hold their shape so avoid using them in dishes like casseroles, gratins and potato salads.

Waxy potatoes have a low starch content that holds its shape well after cooking, this makes them ideal for exactly the dishes that floury potatoes aren't like gratins or potato salads or even just serving boiled.

Roasting, Frying, Chips

Rooster, Marfona, Nadine, Red Duke of York,

Exquisa, Melody, Charlotte, Desiree 

Chopin, Victoria, Annabelle, Harmony

Mashed

Apache, Estima, Fianna, Lady Balfour

Marabel, Romano, Saxon, Vivaldi

Jacket

Dunbar Rover, Cara, Innovator, 

Red King Edward, Rooster, Yukon Gold

Kerr's Pink, Shetland Black

Boiled, Steamed

Anya, Bambino, Carlingford, Corolle

Inca Dawn, Nicola, Dundrod, Estima

Galante, Marabel, Premiere, Osprey