Collection: Potatoes

Potato type

They are high in starch and also low in moisture. This combination creates flaky flesh and dried potato. The flesh breaks down easily, making these the perfect candidate for mashed potatoes, baking, and making gnocchi. Since they are low in moisture, they don’t hold together very well when cooked so avoid using them in dishes that require boiling, roasting, or slicing like casseroles, potato bakes, gratins, or potato salads.

King Edward, Russets

Waxy potatoes are totally opposite to Starch potatoes, which are low in starch and contain more moisture and sugar. They are creamier, firm flesh, and thinner skin than starchy potatoes. Waxy potatoes hold their shape well after cooking so are great for boiling, roasting, or slicing. Use them to cook casseroles, soups, or potato salads. But they are not very good for mashing because they hold their form and produce a chunky mash. They are also avoided for baking and deep-frying.

Dutch Cream, Kipfler, Nadine, Nicola, Pink Eye, Pink Fir Apple, Purple Congo

All-purpose potatoes fit between Starch and Waxy potatoes, they have medium starch and moisture, which means they have versatility. Especially useful for roasting, pan-frying, and stewing. Also, they are good in soups.  They can be baked, mashed, or deep-fried like a starchy potato, but will not produce the same fluffy texture.

Desiree, Red Lady, Kennebec, Otway Red, Royal Blue, Sebago,