Potatoes come in many different shapes and colors. Especially the starch content says something about which potato should be used for which recipe. © Weingartner-Foto/Imago
Floury, waxy and predominantly waxy potatoes differ in their starch content and consistency. Which variety goes with which recipe?
Potatoes: The small tubers are not only healthy, but also versatile. From potato salad, to baked potatoes, to potato casserole; Potatoes always go. But which variety is suitable for which recipe? Waxy potatoes, predominantly waxy potatoes and floury potatoes are different types of potatoes that differ in their starch composition and consistency after cooking. For every recipe there is a suitable variety that is particularly suitable. How to choose the right variety for a recipe is explained quite simply.
1. Waxy potatoes
Waxy potatoes have the lowest starch content compared to the other varieties. This ensures that the potatoes retain their shape well after cooking. Accordingly, they are particularly suitable for dishes where it is important that the potatoes do not fall apart, such as potato salad, fried potatoes or gratins.
By the way: triplets are not a specific variety, but a name for small, young potatoes that are often used with their skins. They can be waxy, predominantly waxy and floury. Due to their size, triplets are well suited for salads, such as a potato salad with salmon.
The recipe for a quick potato salad with smoked salmon is not to be missed. © Simply Tasty
2. Predominantly waxy potatoes
Predominantly waxy potatoes have a slightly higher starch content than waxy potatoes, but still retain their shape for the most part. Most of the potatoes you find in the supermarket are mainly waxy potatoes. They have a slightly floury consistency and are versatile. Depending on your taste, waxy potatoes can also be used for potato salads, fried potatoes and gratins. They are especially suitable as baked potatoes. It's similar to potato salad: some swear by potato salad with mayonnaise, pickles and egg, others like their potato salad with vinegar and oil. For a potato salad, you can mainly use waxy potatoes if you like the potatoes to fall apart very easily. However, recipes for potato salads often recommend using waxy potatoes. The same goes for potato au gratin. While some chefs prefer the potato slices in the potato gratin to remain in their shape, others prefer the potatoes to break down easily here as well and therefore use predominantly waxy potatoes. The rule here is: the proof of the pudding is in the eating. In these dishes, only personal preference counts.
Crispy, cheesy, delicious. The TikTok recipe for crispy Parmesan potatoes from the oven does what it promises. © Simply Tasty
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3. Floury potatoes
The recipe for Aloo Paratha (Indian pan bread with potato and cheese filling) is especially popular in northern India. © Simply Tasty
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Floury potatoes have a high starch content and therefore break down easily during cooking. This makes them particularly suitable for purees, dumplings, soups, potato pancakes and croquettes. For example, they are great for Indian stir-fry bread because they can be easily crushed and processed after cooking.