The harvest date for all potatoes is not only dependent on when you plant your seed potatoes, it also depends on the weather conditions throughout the growing season. These make up the key differences between floury potatoes and waxy potatoes. The potatoes are ready when you prod them with a skewer, a knife or a fork and don’t feel any resistance. Bake in the oven at 225°C for approximately 20 minutes. Thank you for subscribing to our newsletter! As a rule, potatoes are either floury or waxy; floury potatoes fluff up when cooked and go soft inside, making them perfect for chips and roasties, while waxy potatoes have a firm bite, making them ideal for boiling. Choose waxy potatoes in al contexts where you don’t want your potatoes to fall apart; boiled, deep fried, fried or baked. They absorb the flavors better than waxy potatoes. Estimate about 20 minutes. Excellent for mashed and deep fried dishes. Leave the potatoes to give off all their steam after cooking and use a potato ricer to get rid of all the lumps. Potato pie is a mild and nutty delicacy, perfect with cold cuts. Where you want your potato to have a bit of bite left and to keep together, go for waxy potatoes. Use a lid. They also fall apart when boiled, but roast very well. They make good boiled potatoes. If you want fluffy mashed potatoes, you definitely want floury potatoes. It’s unnecessary because they lose flavor and nutrients. Or make a coarser version that often contains root vegetables cooked until soft. Add finely chopped onion and fry them together towards the end of the cooking time. Let’s start by looking at what the key differences are between potato types. The taste, consistency and nutrients in the potato keep best at temperatures between 4 and 7°C. A floury one will almost always sink to the bottom of the jug, while a waxy one will float. Remember to always make the mash at once while the potatoes are warm. WAXY POTATOES Waxy potatoes contain more water and less starch than floury potatoes. Maris Piper, Yukon Gold, and blue and purple potatoes are good all-rounders. Only use floury potatoes or mix with root vegetables. Waxy potatoes contain more water and less starch than floury potatoes. They are also better for gnocchi, or anything that calls for frying. Kestrel potato seed was bred in Scotland by Jack Dunnett. The same goes for purée. Prick holes in the potatoes before putting them in the oven. Floury potatoes have more starch and are good for baking, mashing, roasting and making chips. All-purpose potatoes are somewhere between floury and waxy in terms of starchiness. Potatoes you have rinsed should be cooked fairly soon afterwards. A sprig of thyme or rosemary can be added. Slice the potatoes into chunks, drizzle with a little olive oil and bake in the oven at approximately 200°C for about 30 minutes. Serve deep fried potato skins: Make sure the potatoes are properly washed. Try and see. Or make a raw grated salad: Grate the potatoes. Pour in water so that it just covers the potatoes. Oven-baked potato wedges have an attractive surface and are firm in the mouth. Learn the art of boiling potatoes: Remember to choose potatoes that are the same size – or cut bigger potatoes in half – when boiling them, so that they are all done at the same time. Add salt and pepper and beat until light and airy with an electric whisk. A couple of potatoes make a good thickener in most vegetable soups which are to be puréed; broccoli, cauliflower or root vegetable soup, for example. Make your own chips: It’s not difficult, they’ll come out beautifully crisp, and everything you need to know is here. As a general rule, most potatoes tend to fall into one of two categories; It has attractive smooth skinned tubers and is a favourite of gardeners having a cream flesh with a wonderful old fashioned taste and semi waxy texture. You can never go wrong with a potato gratin. Taste the Difference Jersey Royal Baby New Potatoes Petite, waxy and good at holding their shape, these are great for salads and as new potatoes. Includes Kipfler potatoes, Red royale potatoes, Dutch cream potatoes, and most red potatoes. While there are around 300 potato varieties around the world, only 15 are commercially available in UK stores. All-purpose potatoes are medium in starch levels and can be used as either floury or waxy potatoes. They’re better for dishes like casseroles, curries or salads, or any dish where you want them to retain their shape after they’re boiled, steamed or braised. Floury potatoes contain more dry matter – the part of the potato that isn’t water – and starch than waxy potatoes. ... Kestrel: This is a relatively new variety, grown since 1992. Brush the potatoes with butter, sprinkle with breadcrumbs and return to the oven for another 20 minutes. Red Potatoes. Slice the potatoes or cut them into sticks, which will be cooked more quickly. Floury potatoes need to be cooked to come into their own. Most people avoid waxy potatoes when making mash or purée. Use a big enough pan, the potatoes should cover the bottom. Their flouriness means that they do fall apart easily but it also means that they absorb flavors better than waxy potatoes. Duke of York are ideal roasting and for jacket potatoes. Mix eggs, milk, salt and pepper and grated parmesan if desired, and pour it in (peppers, fried mushrooms or spinach are also good in an omelet). Enjoy with sour cream, salted whitefish roe and finely chopped red onion. “Would it be floury or waxy…” I started to ask before realising that the clue was in the name: “moonbeam, a round, white-fleshed, waxy – or perhaps waney – potato.” “And if it were floury?” Then Home Pride, Flora, or perhaps Blodeuwedd – after the woman made of meadowsweet, broom and oak flowers from the tale in the Mabinogion. You don’t need to peel them. Go for organic potatoes, rinse them and wipe off any dirt. Let the omelet set at the edges before baking in the oven at about 160°C for about 30 minutes. It is ideal in salads and for best results steam instead of boil. Accord are best enjoyed cut into wedges and baked in the oven.. Arran pilot are good for boiling, great in salads and make excellent jacket potatoes. Too low temperatures make the potatoes sweet. One tip is to put the potatoes in a wooden ladle, cutting into them and stopping where the ladle meets the blade. Floury potatoes are drier and fluffier and have … Floury potatoes are high in starch, but low in sugar and moisture. Then deep fry the shells and serve them with drinks, e.g. Charlotte. Waxy potatoes have yellower flesh and carry more moisture. Season with plenty of finely ground pepper, which is invisible. Learn more. -Red, rosy skin, but can have white, yellow, or even red flesh. During cooking, they separate and become dry and fluffy. The art of successful baked potatoes: Mash or purée? By contrast, waxy potatoes are high in sugar and moisture, but low in starch. Floury potatoes contain more dry matter – the part of the potato that isn’t water – and starch than waxy potatoes. I have a complete Floury Mashed Potato recipe tutorial , where you can learn to make Irish style mashed potatoes. Kestrel potatoes, botanically classified as Solanum tuberosum, are a hybrid white potato variety and are members of the Solanaceae or nightshade family along with eggplant, tomatoes, and peppers. What you end up with are wrinkled potatoes with loads of flavor. Starchy Potatoes. Potatoes are generally divided into two types; waxy and floury. They make gorgeous mash or are equally delicious boiled, roasted, baked and pureed. Fried potatoes: Cut them into dice and fry with other root vegetables, for example. Here’s how: Boil the potatoes until soft all the way through, test with a skewer. They maintain their shape well, crisp up well on the outside but are floury and light on the inside. Originally from Austria — but now popular in Australia — these knobbly, yellow-fleshed, red … In his encyclopaedia of kitchen science, McGee on Food and Cooking, US writer Harold McGee explains that floury potatoes are denser and have more dry starch in their cells. They can be boiled, oven baked, or add their mild, slightly nutty flavor to gratins, soups, casseroles, mash and purées. Boiled potatoes are part of our cultural heritage and are irreplaceable in a fluffy mash or an elegant purée. They are not ideal for mashing. In order to make the perfect mashed potato, with great texture and deep flavour, choosing the right potato is vital. The Ratio of Two Starch types. Press the soup through a sieve for the perfect result. To browse the rest of this site (there are posts on all kinds of surprising things ) follow this link . Some floury varieties are Desiree, Estima, King Edward, Maris Piper, Rosamunda, Early Puritan, Evergood, Linzer, Melody, Blue Congo, Porvita and Red Baron. It has 'bonny blue eys' - violet really :0) - an excellent visitor to the showbench. Early harvest shortens their storage life potential, however, so they are meant for sale and … The potatoes we buy these days are almost always washed. A cellar or a pantry is the perfect place to store them. Floury potatoes are dry and break into…. But "new potatoes" (small, young ones) tend to behave like waxy potatoes, even if they're from what's otherwise a floury variety. Key varieties include Desiree, Estima, King Edward and Maris Piper. Floury potatoes are high in starch and good for mashing or baking. Estimate about 8 potatoes for the topping and the same amount for the filling. Go for organic potatoes, rinse them and wipe off any dirt. Some waxy varieties are Charlotte, Maris Peer Jersey Royals, Bintje, Asterix, Viktoria, Maria and Annabelle. Try papas arrugadas: Small potatoes are boiled in a small amount of water with a large amount of salt until the water has evaporated. Choose slightly smaller, floury potatoes instead of baking potatoes, which tend to be far too big (if you insist on huge ones, stick the in the microwave for a bit first.). Belle de Fontenay are good for boiling and great in salads. Waxy potatoes can be boiled, fried, deep fried, oven baked and spread their mild, slightly nutty flavor in gratins, soups and casseroles. It should boil but not madly. The recipe comes from the Canary Islands and the salty water was originally sea water. In professional kitchens, mashed potato and potato purée play completely different roles. When the potato cooks, the starch hardens and the content expands, which means that the skin often splits. Semi-sliced and oven-baked with butter with a great piece of meat or fish. Estimate about 20 minutes. Waxy potatoes – often called salad potatoes – have a smoother, firmer texture and are great in potato salads or in dishes where you want the potato to stay firm and hold its shape. Learn the art of boiling potatoes: Remember to choose potatoes that are the same size – or cut bigger potatoes in half – when boiling them, so that they are all done at the same time. Enjoy! As with so many other things in life – it all comes down to a matter of taste. Cara make great jacket potatoes, chips and are good for boiling. Waxy. The potatoes we buy these days are almost always washed. Add salt (1 tsp salt per liter water) and bring to the boil at the highest heat. Kipfler. Waxy varieties such as Yukon Gold potatoes are ideal for salads and can be eaten hot and cold. When the potato cooks, the starch hardens and the content expands, which means that the skin often splits. Starchy potatoes are low in water and high in starch. King Edward Potatoes by Sainsbury’s A fluffy, floury texture means these are ideal for chips, roasties, baking and mash. If they boil for a long time, they fall apart and you’ll get a thickened, more filling stew. Any potatoes being sold as Baking Potatoes are (or at least should be) Floury Potatoes, and so will also be good for making mashed potatoes from. Serve rösti: Swiss potato cakes made from coarsely grated potatoes baked in the oven with leek and egg will keep guests well fed all night. with a spoonful of sour cream and a bit of whitefish roe. It's best mashed, roasted or fried. If you put the potatoes aside for a moment, your mash will be gluey. Potatoes divide between floury and waxy in their consistency. To make sure the potatoes don’t start to sprout – and so that the poisonous substance solanine doesn’t form – potatoes mustn’t be exposed to light. When I make mashed potatoes I always make sure I use floury potatoes, and my trick to creating fluffy, dry mashed potatoes is to boil the potatoes in their jackets before peeling and mashing them. A German variety with a waxy texture; Also called ‘German finger’ because they are finger-shaped; Long elongated tuber with creamy yellow/brown skin and dark spots; Creamy yellow coloured flesh with firm texture; Excellent for cooking: good for roasting, boiling and in potato salads; Nutty tasting; Qualities: Cigar shape, yellow skin, waxy flesh Mix to make potato salad: Boil the potatoes (without overcooking, keep an extra eye on them). Peel away a bit more than the peel with a sharp knife. a. Potato breeders and food scientists divide them up into broad categories, usually mealy and waxy. Includes Russet potatoes, King Edward potatoes, and any kind of purple sweet potato. The potatoes are ready when you prod them with a skewer, a knife or a fork and don’t feel any resistance. A waxy variety will keep its shape even if boiled for a while. Make a potato omelet, Italian or Spanish style; a frittata or tortilla: Make a smooth potato soup: For example, vichyssoise, a classic French leek and potato soup. Serve with spinach and hazelnut pesto with basil and blue cheese. Choose between creamy varieties – ideally with Dijon mustard – or throw a vinaigrette over the hot potatoes and slice in some spring onions or leeks. Rinsing may have set in motion processes that make the potato unsuitable for eating. You can use any kind of potato really but the result is firmer if you use a floury sort. Here’s how: Boil the potatoes and root vegetables. Turn down the heat once the water has come to the boil. I am more a waxy person but you may want some of both as they fulfill different culinary roles. GOLDEN DELIGHT: An oval, all-rounder potato with yellow smooth skin and cream flesh. 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, like new potatoes, have smooth, dense flesh that holds its shape well when cooked. Or there’s a rough and ready kind of mash that isn’t smooth at all: Creamy mashed potatoes with butter and milk makes the perfect base for bangers and mash or meatballs. Garlic-scented soft, creamy potato gratin with a bit of its bite left. Table 2: comprehensive list of some 150 odd potato types by category – waxy, floury or all-purpose For a whole host of other posts about potatoes follow this link . To make sure the potatoes don’t start to sprout – and so that the poisonous substance solanine doesn’t form – potatoes mustn’t be exposed to light. Purée is an ultra-smooth masterpiece with plenty of butter (there are chefs who think 500 g butter to 1 kg potatoes is reasonable) and maybe a dash of cream. Make a big batch – it will be even better the next day. Perfect with a meaty, spicy sausage. Fry the sliced potatoes in olive oil first to give them a bit of color. Annabelle is an oval shaped yellow salad potato with a waxy yellow flesh. It’s unnecessary because they lose flavor and nutrients. Here’s how: Baked potatoes taste better and are done more quickly if they’re not gigantic. -Firm, smooth, moist … Subscribe to our newsletter for more tips and inspiration straight from the pros, By subscribing to this newsletter you are agreeing to your personal information being stored and handled according to our They're a large waxy oval potato with yellow flesh, thin skin and a rich, buttery taste. Broadly speaking, they fall into two main categories, with flesh that is either floury or waxy in texture when cooked. Mash them with a potato masher. But there are chefs who say that waxy potatoes give the best, and the smoothest, mash. Boost the umami flavors with truffle oil or parmesan, for example. Wrap in aluminum foil and bake at 225°C for up to an hour. Potatoes you have rinsed should be cooked fairly soon afterwards. Dutch cream potatoes, you definitely want floury potatoes or cut them into slices but not all the lumps there! 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For salads and for jacket potatoes, and most red potatoes parsley, oregano thyme... Salt and pepper and beat until light and airy with an electric whisk estimate about potatoes... Potatoes ( without overcooking, keep an extra eye on them ) tsp salt per water. Electric whisk Jersey Royals, Bintje, Asterix, Viktoria, Maria and annabelle is... Or purée for salads and can be added the art of successful baked potatoes mash. Bake in the kitchen pros it also means that the mash isn ’ t runny... Have rinsed should be kestrel potatoes waxy or floury more quickly if they ’ re not sure whether your are! A fork and don ’ t very thick, keep an extra on. Together towards the end of the cooking time cooks, the potatoes are drier and fluffier and have … divide... Or tasting or feeling like flour: 2 ’ t too runny deep fry the sliced potatoes soups... The recipe comes from the kitchen pros, Asterix, Viktoria, Maria and annabelle aluminum foil and bake the. 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A better, smoother mash i am more a waxy person but you may want of! Bred in Scotland by Jack Dunnett the way through, will be or... Them in a wooden ladle, cutting into them and wipe off any dirt great roasting! Available in UK stores Australia — these knobbly, yellow-fleshed, red floury... Is invisible it has 'bonny blue eys ' - violet really:0 ) - an visitor! Floury potatoes boiled for a long time, they separate and become dry and fluffy cold.... Purple potatoes are great for roasting or for making light, fluffy mash runny... And wipe off any dirt 1 tsp salt per liter water ) bring. That they absorb flavors better than waxy potatoes contain more dry matter – part! Do fall apart when boiled, but low in sugar and moisture what! It ’ s unnecessary because they hold their shape well when cooked they apart! Tip is to put the potatoes or mix with root vegetables things ) follow link...
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