Because they hold their shape, they perform well whenever the Potatoes have to be Boiled, Simmered, Sliced, or Roasted. Waxy potatoes are great in stews, soups, potato salad and even scalloped. Waxy potatoes contain more water and less starch than floury potatoes. These potatoes have a nice potato flavor and hold up when boiled or baked even if sliced or cubed. Ayrshire Waxy Potatoes. They are not good for mashing, baking, or making chips. When the potato cooks, the starch hardens and the content expands, which means that the skin often splits. Waxy potatoes can be long or round in shape, with a thin, smooth skin and waxy texture. Red Pontiac Mealy - high starch content and tick skin; best for baking Ex. 1. (Image credit: Apartment Therapy) Russian Banana (waxy) This potato has a pale yellow skin with rich yellow flesh and a firm texture. STARCHY AKA FLOURY. FLOURY POTATOES. This type is most suitable when the dish requires a creamy and soft consistency of potatoes, or when it is necessary that the potatoes retain their shape, for example, potato salads, some soups, fried or stewed dishes. Waxy potatoes, like new potatoes, have smooth, dense flesh that holds its shape well when cooked. They work well in salads or simply boiled. When cooking, they hold their shape very well, so they are great for boiling and work well in dishes like soups, stews, potato salad, scalloped potatoes, etc. New Potatoes, French fingerling, Red Bliss, baby potatoes, creamers, Red Adirondack, and Russian Banana are all waxy varieties. pearled and polished. Waxy potatoes, such as fingerlings, red jacket, new and white round potatoes, have more moisture and less starch.The lower starch level enables them to hold their shape well during cooking. Red rounds are the most common waxy red potato. More waxy potatoes are the Red Thumb, French Fingerling, LeRette, Rose Finn Apple and a Russian Banana. White Rice. Examples of Waxy Potatoes include: Fingerling Potatoes, Round White Potatoes, Round Red Potatoes, Yellow Potatoes, Red Potatoes, Salad Potatoes, La Soda Potatoes, Red La Rouge Potatoes, Red Pontiac Potatoes, Red Nordland Potatoes, Red Bliss Potatoes, Yellow Finnish Potatoes, Ruby Crescent Potatoes, Austrian Crescent Potatoes, Rose Finn Apple Potatoes, Russian Banana Potatoes, Red Thumb … Equipment and preparation: you will need a 2.4 litre/4 pint ovenproof shallow dish. Categories of potato. Depending on the type and cooking process, sweet potatoes have a glycemic index of 44 to 94. 2. low starch content and thin skinned; best for boiling. These mealy tubers are low in moisture, so their cooked consistency is fluffy and flaky—which makes them absolutely delicious for French fries and baked potatoes . A floury one will almost always sink to the bottom of the jug, while a waxy one will float. Explain the difference between mealy and waxy potatoes. Give two examples of each. If the skin comes away under your nail, it is a Waxy Potato. Mary Berry's cottage pie with dauphinoise potato. Some types can fall under more than one category, making strict categorization difficult. Red Potato (Waxy) These round, small, red thin-skinned potatoes have a white and waxy flesh that is creamy when cooked. GOLDEN DELIGHT: An oval, all-rounder potato with yellow smooth skin and cream flesh. Examples of waxy potatoes: red potatoes, like Red Bliss , white potatoes, like White Rose , fingerling and new potatoes . Waxy  Potatoes have less Starch than Starchy Potatoes, are smaller and have more moisture and sugar. Russet, white rose, and purple Their rose-colored smooth skin covers a yellowish-white flesh that has a distinct waxy feel to it. They can be classified into two main groups: waxy and floury. If Waxy Potatoes are mashed the results are actually more “chunky.”, © 2020 Smart Kitchen, LLC. Waxy Potato Has lower starch content (16-18%), most of which is amylopectin, is high in moisture, has a smoother texture, retains shape when cooked Uses: Ideal for roasting, boiling; included in gratins, soups, and salads Examples: Red Bliss, French Fingerling, Russian Banana, Red Thumb, La Ratte, Austrian Crescent: 3. Both of these are available in Tesco. This means that they still hold together when heated, despite the fact that heating means that the starch hardens and the dry matter – the parts of the potato that aren’t water – expands. The hundreds of different potato varieties can all be categorized as either starchy which are fluffy – such as russets or white potatoes – or as waxy – including colourful potatoes, fingerling varieties, or new potatoes. Potato texture can be explained by two prominent characteristics: The Solids Content which is measured by specific gravity readings that compare a particular variety’s density to the density of water. Potatos - Waxy and Floury ones. As with most waxy types of potatoes, French Fingerlings hold their shape well when baked, fried, boiled, or roasted. Examples of Waxy Potatoes include: Fingerling Potatoes, Round White Potatoes, Round Red Potatoes, Yellow Potatoes, Red Potatoes, Salad Potatoes, La Soda Potatoes, Red La Rouge Potatoes, Red Pontiac Potatoes, Red Nordland Potatoes, Red Bliss Potatoes, Yellow Finnish Potatoes, Ruby Crescent Potatoes, Austrian Crescent Potatoes, Rose Finn Apple Potatoes, Russian Banana Potatoes, Red Thumb Potatoes, French Fingerling Potatoes, and LaRette Potatoes. Maris Piper Potatoes by Sainsbury’s White flesh and a dry, floury texture make this variety perfect for chips, roasties, baking and mash. Potatoes with low starch content (less than 13%) are called “waxy”. They hold their shape well when cooked, thus making these potatoes great for boiling, steaming, grilling and roasting. Mealy potatoes (russets, purple) have thick skin and a high starch content, but they’re low in moisture and sugar. They work well in salads or simply boiled. Once you know which type of potato you need for your particular dish, you can be as creative as you'd like when choosing varieties at the market. Waxy Potatoes are so called because their thin skins feel “Waxy” to the touch. Waxy potatoes hold their shape well when cooked and are best for using in layered potato dishes or for boiling and serving with butter. Yukon Gold potatoes are a medium-starch variety, but can act as a … As mature potatoes, they are low in starch and are a top choice for boiling. A couple examples of waxy potatoes are the Red Potato, New Potato and the Yukon Gold Potato. Avoid wrinkled, sprouted or discoloured potatoes. For example, boiled waxy potatoes have a glycemic index of 89 while baked starchy potatoes have a glycemic index of 111. |. Waxy potatoes (red, new) are just the opposite. The most common examples of starchy potatoes are sweet potatoes and russets aka Idaho potatoes. Floury potatoes contain more dry matter – the part of the potato that isn’t water – and starch than waxy potatoes. About Potato Texture Food scientists group potatoes by their texture. They work well in preparations like Soups, Stews, Bound Salads and Scalloped Potatoes such as Smart Kitchen’s Potatoes Dauphinoise. WAXY POTATOES. Generally, they are long or round and white, yellow or red. Waxy potatoes are not very good for mashing. They can come in the Red Bliss, Norland, and Red Pontiac variety. Eye-catching, slightly waxy potatoes that should be roasted with the skin on for maximum effect. They work well for crispy roasted potatoes, boiled, steamed, or simmered for soups and stews. These include small and large red-skinned potatoes, blue, purple and fingerling potatoes. They're a large waxy oval potato with yellow flesh, thin skin and a rich, buttery taste. Mary Berry elevates the cottage pie recipe to new luxury levels with dauphinoise potatoes. They’re low in starch with a thin skin. It’s so much smarter than the usual cottage pie and is perfect for casual supper parties too. Examples of Starchy Potatoes include: Desiree Potatoes, King Edward Potatoes, Maris Piper Potatoes, Russet Potatoes, Gold Rush Potatoes, Golden Wonder Potatoes, Vivaldi Potatoes, and Sweet Jewel Fingerling Potatoes. Their patchy red and white skin gives way to a buttery chestnut flavour. Smaller Waxy Potatoes are used most often for Roasting Potatoes or Pan Frying Potatoes. Read about our approach to external linking. It has an earthy flavor and is great boiled, grilled, sauteed, deep fried, and served in salads. Rose Finn Apple (waxy) This is an heirloom fingerling with a pink, often knobby skin with golden buttery yellow flesh. All-Purpose Potato They are smooth and hold their shape well when cooked. There are more than 4,000 varieties of potatoes worldwide. Waxy potatoes, like new potatoes, have smooth, dense flesh that holds its shape well when cooked. Potatoes are generally divided into two categories - waxy or floury (see below), if you are unsure of the variety of potato you have and want to know before cooking, mix one part salt to 11 parts water in a measuring jug and add the potato. Waxy potatoes are high in moisture and sugar, but low in starch. Waxy Potatoes . Waxy, who has been not inaptly termed the ace of trumps in the Stud'-Book, begat Whalebone (1807), Web (1808), Woful (1809), Wire (1811), Whisker (1812), and Waxy Pope (1806), all but the last being out of Penelope (1798) by Trumpator (1782) from Prunella (1788) by Highflyer out of Promise by Snap, while Waxy Pope was out of Prunella, dam of Parasol (1800) by Pot-8-os. ... Maris Piper is a very nice full-size potato and Charlotte is one of the more common baby potatoes, for example. medium-sized, slightly flattened, oval potato. Potatoes in this category keep their shape after cooking, so they are good for making potato salads or for eating early in the season as part of the traditional meal. The […] Waxy Potatoes are Used For Boiling, Roasting, Bound Salads, Slicing and Pan Frying. Main Potato Varieties. Examples of waxy potatoes: Charlotte, Pink Fir Apple, new potatoes and salad potatoes. Waxy Potatoes. Key waxy varieties include Charlotte, Maris Peer, and Jersey Royals. If you’re looking for a potato with a fabulously floury score of nine, then Golden Wonders are your potato of choice, while a variety like Duke of York scores a wonderfully waxy one. New Potatoes, French fingerling, Red Bliss, baby potatoes, creamers, Red Adirondack, and Russian Banana are all waxy varieties. A low solids potato will be moist, a high solids potato will be dry. If you’re not sure whether your potatoes are waxy or … French Fingerlings are a type of red waxy potato that sometimes resemble the shape of large fat fingers. Potatoes fall into one of two categories — mealy vs waxy potatoes. They are low in starch and high in moisture and sugar. Russets, Idahos, and sweet potatoes (yes, this includes what we think of as yams) are the best examples of high-starch potatoes—and these species are definitely ones you're familiar with. Waxy potatoes should be kept in a cool dark place (but not the fridge), preferably in a breathable sack or paper bag. Yukon Gold. Waxy potatoes are available year-round, with new season potatoes available from April to July. All rights reserved. They are not generally used for Baked Potatoes, Deep Frying or Mashing, where shape holding is an undesirable trait. Other waxy potatoes include Peruvian Purple potatoes, small white round potatoes, and fingerling potatoes. Charlotte Potatoes by Sainsbury’s Firm and waxy in texture, these are great for boiling, steaming and salads. First of all, there are five main categories of potatoes, and these include the following: White potatoes: the most common variety of potatoes has a white to yellow flesh and thin skin.While their texture can vary depending on the specific type, white potatoes are good all-rounders, and they are good options for baking, boiling, frying, mashing, and roasting. They make gorgeous mash or are equally delicious boiled, roasted, baked and pureed. During cooking, such potatoes become translucent and acquire a delicate texture. It's best mashed, roasted or fried. They can also be called Boiling Potatoes. Boards.ie uses cookies. Parboiled waxy potatoes freeze well. If you are in doubt about whether the potatoes you purchased are Waxy or not, try scraping a bit of the skin off with your fingernail. New potatoes should be eaten within three days, whereas older potatoes can be kept for several months in the right conditions. Red potatoes, also known as red jacket potatoes, are medium-sized waxy potatoes with white flesh and red skins (or jackets). Waxy potatoes are high moisture potatoes with smooth firm flesh and thin skin. Because waxy potatoes are relatively low in starch and high in moisture, they stay intact when they’re cooked.