Cheat Sheet: Which Potato to Buy for What
Photography Unsplash.
If your last salad went mushy or your roasties didn’t crisp, we're here to help!
Potatoes mostly fall into two camps:
Floury / starchy = fluffy inside and crisp up well, these are best for roasting, mash, chips and baking
Waxy = stay firm and hold their shape, these are best for salads, boiling, soups and stews
Common varieties include:
Agria (floury)
Buy for: roast potatoes, wedges, chips, mash, baked potatoes.
Nadine (waxy)
Buy for: boiling, potato salad, soups or stews where you want tidy chunks that don’t fall apart.
Jersey (waxy)
Buy for: warm salads and tray bakes where you want pieces to stay together.
A Quick Cheat Sheet:
Crispy roast potatoes: Agria
Try this recipe HERE
Mash: Agria
Try this recipe HERE
Potato salad: Nadine or Jersey
Try this recipe HERE
Tips:
For crispy roasties, parboil until just tender, drain, shake to rough the edges then roast hot.
Store potatoes cool, dark, and well-ventilated (not in the fridge!).
If a potato is very green, bitter, or heavily sprouted, it’s safest to discard. (mall green areas should be trimmed but can still be used when in a pinch!)
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.