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:
126
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