How to Choose the Right Potato Variety
Potatoes are a staple ingredient that lend themselves to a wide variety of dishes, from the simplest to the more refined. Their wide availability has made them a dietary essential across all continents. Certain potato varieties are better suited for specific recipes or cooking methods. Learn more about different types of potatoes and how to use them in the kitchen.
Producers and major food companies classify potatoes into three main categories based on the texture of their flesh and their best culinary uses. The categories include: waxy, starchy and all-purpose varieties.
Waxy Potatoes
Texture is a key factor when selecting potatoes for cooking. Waxy potatoes have a firm, compact flesh with a naturally higher water content, meaning they absorb less moisture during cooking.
These varieties, which include new potatoes, baby potatoes and fingerling potatoes, are low in starch. They’re appreciated for holding their shape during cooking, regardless of the method (baking, boiling, etc.). They’re ideal for gratins, enhance potato salads and are perfect for making roasted potatoes.
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Starchy Potatoes
Potatoes with a high starch content have a texture that’s drier and lighter than firm-flesh varieties, and they become fluffy and break apart easily when cooked.
The russet potato is the most widely consumed variety in Canada, where it’s grown in abundance. Beneath its thick, rough brown skin lies starchy, high-carb flesh. It’s frequently used for baking, and it gives mashed potatoes a light, non-sticky texture. Whether baked in a shepherd’s pie, or fried into crispy French fries, this variety is a standout!
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All-Purpose Potatoes
Aside from texture, potatoes are also categorized by colour, helping consumers choose the right type more easily. All-purpose potatoes have a medium starch content, making them neither too starchy nor too firm. This category includes:
- Yellow-flesh varieties, such as Yukon Gold. (Despite its name, this variety actually originates from Ontario.) It’s prized for its mild flavour, creamy texture and versatility. It works well for mashed potatoes, gratins and soups.
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- Red potatoes are easily recognizable due to their thin and smooth red skin. They have a firm flesh, making them ideal for salads and stews. The Chieftain potato, with red skin and white flesh, is one of the many varieties grown in Quebec.
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- White potatoes, whose texture falls between starchy and waxy, have thin, pale skin and moderate starch content. These potatoes hold their shape well during cooking, while still remaining soft and tender. Mashed potatoes made from white potatoes have a delicate, smooth texture compared to those made from starchier varieties.
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