- fine-grained, dense flesh
- generally smaller and rounder
- high moisture level
- high sugar content
- hold their shape well during cooking
- low in starch
- more moisture
- smoother texture
- thinner skin
Waxy potatoes are best for boiling, steaming, frying,roasting, and making casseroles—such as potatoes au gratin and scalloped potatoes.
Let’s look at five different categories of waxy potatoes—fingerlings, new potatoes, red potatoes, purple potatoes, and yellow potatoes.
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1.Fingerlings…Fingerlings are basically an elongated variety of new potatoes.
- Flesh…ranging from red orange to purple, yellow or white
- Shape…thin, finger-like shape
- Size…ranging from 2″ to 4″
- Skin…thin, tender skin…colors ranging from red to orange to purple or white
- Three varieties of fingerlings that you might find are…
LaRette
- Flavor…nutty
- Texture…silky
Red Thumb
- Flesh…pink flesh
- Skin…bright red skin
Rose Finn Apple
- Skin…pink, often knobby skin
- Flesh…golden buttery yellow
- Flavor…earthy flavor
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2. New Potatoes
- Technically, any potato picked before the height of maturity,, before its sugars have fully converted to starch.is a new potato.
- Uses…Because new potatoes are so small, they are simply boiling whole and eating unpeeled…as in a roast…that food that we all probably hated growing up and absolutely love now that we have grown up ourselves…kinda like a rite of passage…
- Shape…small and round
- Skin…thin and tender..various colors
- Taste…sweet,
- Uses…boiling, steaming, roasting…not for baking….
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3. Purple Potatoes
Purple potatoes are named purple potatoes because why…gee, could it be their skin…since the other two varieties of potatoes that we will talk about are the white potato and the yellow potato…
A few of the characteristics of the purple potato…
- Flavor…earthy, nutty flavor
- Flesh…lavender
- Skin…deep purple
- Uses…grilling, roasting
One variety of purple potato that you might find available is the Purple Viking…
- Flavor…meaty, slightly sweet and buttery
- Flesh…white
- Size…small
- Skin…dark purple
- Texture…creamy and moist texture.
- Uses…roasting, boiling, casseroles and gratins…but not for soups….
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4. Red Potatoes,
Red potatoes are are typically small, smooth, and round,,,,and as you c an probably figure out, have a red skin.. These potatoes have creamy moist texture and subtly sweet flavor.
These are the potatoes that you want to use whenever you are roasting, boiling, or steaming.
Three common varieties of new potatoes are…
- Adirondack Red
- Flavor…lightly sweet
- Flesh…pink to red flesh that’s either opaque or in a starburst pattern
- Skin…red
- Texture…moist, meaty and waxy
- Red Bliss
- Flesh…creamy white
- Skin…bright red
- Taste…slightly bitter
- Texture…firm, moist and waxy
- Rose Gold
- Skin… rose-red skin
- Flesh…yellow
- Taste…mild and earthy
- Texture…firm and moist
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5. Yellow Potatoes
Our final category of potatoes is the yellow potato. Two types of yellow potato are…
- Carola
- Shape…oblong
- Skin…yellow
- Flesh…yellow
- Flavor…strong, classic potato flavor with earthy and buttery notes
- Texture…firm, creamy and waxy texture
- Austrian Crescent
- Skin…yellowish, tan smooth skin
- Flesh…yellow flesh
