The best potatoes to use when cooking
If you’ve taken a walk down the veggie aisle lately you will have noticed the plethora of different potato types. Big and small, purple and white, the selection is enough to confuse even the most avid foodie. It is worth investigating however as knowing which potato to choose can mean the difference between a good mash/bake/roasted spud and a great one.
1. The importance of starch
When in comes to choosing potatoes for different purposes, the starch content should be your primary consideration. All potatoes contain starch but some contain much more than others.
- High starch potatoes – Ideal for baking, mashing and turning into chips due to their texture and ability to soak up ingredients like milk and butter.
- Medium starch potatoes – The all-rounder variety. They hold their shape well (meaning minimal crumbling) making them perfect for roasting or turning into side dishes like potato bakes or gratins. They are also great cooked in their jackets
- Low starch potatoes – The salad potato. Low starch or waxy potatoes hold their shape when boiled making them the perfect choice for potato salad.
2. Different varieties
Look out for these varieties at your local supermarket.
- High starch – russets, bintje, sebago
- Medium starch – Desiree, Dutch cream, golden delight, King Edward, kipfler
- Low – chat potatoes
3.Storage and cooking
When stored correctly, potatoes can keep for a substantial period of time. The key is choosing heavy, firm spuds with a smooth and unmarked skin. Green or wrinkled stock should always be avoided.
Store potatoes in a cool, dim/dark place the bottom of your pantry is ideal. Avoid refrigerating where you can, because the starch will begin to convert to sugar changing the taste and texture of your spud.
4. Cooking methods for the perfect spud
Try and keep potato skin intact where you can. Potatoes cooked in their skins will be packed with flavour and nutrients.
If you do need or want to peel them, try and remove the skins directly before cooking to prevent flesh turning brown.
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