What constitutes a 'waxy potato'
Potato salad, dauphinoise, sauteed, with potato cooked but firm and keeping its form with a wonderful waxy texture. Common all over France but a rarity in the UK.
What varieties should we be looking for and where to find them?
Best Answer
As a rule, potatoes that are colored (red, gold, blue) tend to be waxier than white potatoes (red being the waxiest), and fingerling potatoes are the waxier than other sizes. A more complete list can be found here.
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Quick Answer about "What constitutes a 'waxy potato'"
On the other end of the potato spectrum are waxy potatoes, which are low in starch and high in moisture. They have a creamier, firm flesh, and thinner skin than starchy potatoes. One signature of these potatoes is that they hold their shape after cooking, which is why your less likely to see them in a mash.Which potatoes are considered waxy?
Waxy Potatoes These include small and large red-skinned potatoes, blue, purple and fingerling potatoes. They are low in starch and high in moisture and sugar. These potatoes are usually small and round in shape, although some varieties can be bigger.How can you tell if potatoes are waxy?
Caption Options. New potatoes, Red Bliss, pee wees, fingerlings! These potatoes, which are often small (and apparently, fun-named?), have thin, smooth skin and creamy, almost shiny flesh. They're also known for their particularly potato-forward flavor.What is another name for waxy potatoes?
A: Idaho Russets are not considered \u201cwaxy\u201d as they have high solids or starch and low moisture. Most recipes calling for waxy potatoes are referring to reds or yellows. These have more water and less starch.What Constitutes a Practicing Catholic?
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Answer 2
You can get Charlotte or Desiree potatoes at Waitrose in the UK, both of which are waxy and will hold their structure well when cooked.
Answer 3
In addition to choosing younger, colored potatoes, your cooking method can have an effect.
The pH of the water they are boiled in can change their texture - adding vinegar helps keep them firm, baking soda for mashing.
This affects all types of potatoes, so a bit of vinegar will help regardless of variety.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
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