The right spud for the right dish
With so many types of potato and so many ways to prepare them, it’s important to pick the right ones to get the perfect taste and texture.
When we talk about potatoes (which we do an awful lot!), we say that they have different degrees of being waxy or floury. OK, that doesn’t sound particularly tasty, but it helps us describe them.
A good example of a waxy potato is Charlotte, which looks very slightly translucent and feels quite moist and pasty. A waxy potato is good at staying firm and keeping its shape when cooked.
On the other hand, a floury potato is lighter and more fluffy. These are great for roasting but take care not to over boil as a floury potato is more likely to disintegrate.