White Rice. Waxy potatoes (red, new) are just the opposite. Both of these are available in Tesco. 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 . medium-sized, slightly flattened, oval potato. New Potatoes, French fingerling, Red Bliss, baby potatoes, creamers, Red Adirondack, and Russian Banana are all waxy varieties. There are more than 4,000 varieties of potatoes worldwide. 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. Rose Finn Apple (waxy) This is an heirloom fingerling with a pink, often knobby skin with golden buttery yellow flesh. They can also be called Boiling Potatoes. If Waxy Potatoes are mashed the results are actually more “chunky.”, © 2020 Smart Kitchen, LLC. They can come in the Red Bliss, Norland, and Red Pontiac variety. Waxy potatoes should be kept in a cool dark place (but not the fridge), preferably in a breathable sack or paper bag. French Fingerlings are a type of red waxy potato that sometimes resemble the shape of large fat fingers. Equipment and preparation: you will need a 2.4 litre/4 pint ovenproof shallow dish. 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. 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. Charlotte Potatoes by Sainsbury’s Firm and waxy in texture, these are great for boiling, steaming and salads. Mealy potatoes (russets, purple) have thick skin and a high starch content, but they’re low in moisture and sugar. Waxy potatoes are available year-round, with new season potatoes available from April to July. They’re low in starch with a thin skin. When the potato cooks, the starch hardens and the content expands, which means that the skin often splits. 1. Red Pontiac They work well for crispy roasted potatoes, boiled, steamed, or simmered for soups and stews. 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. If the skin comes away under your nail, it is a Waxy Potato. Because they hold their shape, they perform well whenever the Potatoes have to be Boiled, Simmered, Sliced, or Roasted. Waxy potatoes, like new potatoes, have smooth, dense flesh that holds its shape well when cooked. 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. 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. Waxy potatoes are great in stews, soups, potato salad and even scalloped. STARCHY AKA FLOURY. They are low in starch and high in moisture and sugar. Potatoes with low starch content (less than 13%) are called “waxy”. New potatoes should be eaten within three days, whereas older potatoes can be kept for several months in the right conditions. For example, boiled waxy potatoes have a glycemic index of 89 while baked starchy potatoes have a glycemic index of 111. Parboiled waxy potatoes freeze well. Their rose-colored smooth skin covers a yellowish-white flesh that has a distinct waxy feel to it. A couple examples of waxy potatoes are the Red Potato, New Potato and the Yukon Gold Potato. Smaller Waxy Potatoes are used most often for Roasting Potatoes or Pan Frying Potatoes. Red rounds are the most common waxy red potato. Waxy Potatoes are Used For Boiling, Roasting, Bound Salads, Slicing and Pan Frying. 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. Boards.ie uses cookies. 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. FLOURY POTATOES. Maris Piper Potatoes by Sainsbury’s White flesh and a dry, floury texture make this variety perfect for chips, roasties, baking and mash. Waxy potatoes are high in moisture and sugar, but low in starch. low starch content and thin skinned; best for boiling. Read about our approach to external linking. 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. Eye-catching, slightly waxy potatoes that should be roasted with the skin on for maximum effect. During cooking, such potatoes become translucent and acquire a delicate texture. 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. Red Potato (Waxy) These round, small, red thin-skinned potatoes have a white and waxy flesh that is creamy when cooked. Give two examples of each. The most common examples of starchy potatoes are sweet potatoes and russets aka Idaho potatoes. These potatoes have a nice potato flavor and hold up when boiled or baked even if sliced or cubed. Other waxy potatoes include Peruvian Purple potatoes, small white round potatoes, and fingerling potatoes. 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 high moisture potatoes with smooth firm flesh and thin skin. 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. Depending on the type and cooking process, sweet potatoes have a glycemic index of 44 to 94. All-Purpose Potato These include small and large red-skinned potatoes, blue, purple and fingerling potatoes. All rights reserved. If you’re not sure whether your potatoes are waxy or … 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. They are smooth and hold their shape well when cooked. Because waxy potatoes are relatively low in starch and high in moisture, they stay intact when they’re cooked. As mature potatoes, they are low in starch and are a top choice for boiling. (Image credit: Apartment Therapy) Russian Banana (waxy) This potato has a pale yellow skin with rich yellow flesh and a firm texture. Waxy Potatoes. The […] Waxy potatoes are not very good for mashing. |. They are not generally used for Baked Potatoes, Deep Frying or Mashing, where shape holding is an undesirable trait. It has an earthy flavor and is great boiled, grilled, sauteed, deep fried, and served in salads. Russet, white rose, and purple Waxy Potatoes are so called because their thin skins feel “Waxy” to the touch. Avoid wrinkled, sprouted or discoloured potatoes. 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. ... Maris Piper is a very nice full-size potato and Charlotte is one of the more common baby potatoes, for example. GOLDEN DELIGHT: An oval, all-rounder potato with yellow smooth skin and cream flesh. Floury potatoes contain more dry matter – the part of the potato that isn’t water – and starch than waxy potatoes. Generally, they are long or round and white, yellow or red. Categories of potato. It's best mashed, roasted or fried. As with most waxy types of potatoes, French Fingerlings hold their shape well when baked, fried, boiled, or roasted. Examples of waxy potatoes: Charlotte, Pink Fir Apple, new potatoes and salad potatoes. 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. Mary Berry's cottage pie with dauphinoise potato. They work well in preparations like Soups, Stews, Bound Salads and Scalloped Potatoes such as Smart Kitchen’s Potatoes Dauphinoise. Waxy Potatoes . They work well in salads or simply boiled. WAXY POTATOES. Mealy - high starch content and tick skin; best for baking Ex. A floury one will almost always sink to the bottom of the jug, while a waxy one will float. Their patchy red and white skin gives way to a buttery chestnut flavour. They hold their shape well when cooked, thus making these potatoes great for boiling, steaming, grilling and roasting. They work well in salads or simply boiled. Some types can fall under more than one category, making strict categorization difficult. Waxy Potatoes have less Starch than Starchy Potatoes, are smaller and have more moisture and sugar. They're a large waxy oval potato with yellow flesh, thin skin and a rich, buttery taste. Waxy potatoes hold their shape well when cooked and are best for using in layered potato dishes or for boiling and serving with butter. Examples of waxy potatoes: red potatoes, like Red Bliss , white potatoes, like White Rose , fingerling and new potatoes . Yukon Gold. 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. About Potato Texture Food scientists group potatoes by their texture. Key waxy varieties include Charlotte, Maris Peer, and Jersey Royals. More waxy potatoes are the Red Thumb, French Fingerling, LeRette, Rose Finn Apple and a Russian Banana. They make gorgeous mash or are equally delicious boiled, roasted, baked and pureed. A low solids potato will be moist, a high solids potato will be dry. 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 … They can be classified into two main groups: waxy and floury. Waxy Potatoes. 2. Main Potato Varieties. Potatoes fall into one of two categories — mealy vs waxy potatoes. pearled and polished. New Potatoes, French fingerling, Red Bliss, baby potatoes, creamers, Red Adirondack, and Russian Banana are all waxy varieties. Mary Berry elevates the cottage pie recipe to new luxury levels with dauphinoise potatoes. Waxy potatoes contain more water and less starch than floury potatoes. Waxy potatoes, like new potatoes, have smooth, dense flesh that holds its shape well when cooked. 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