Love Potatoes | Best Potato Recipes | Potato House
Love Potatoes | Best Potato Recipes | Potato House
Love Potatoes | Best Potato Recipes | Potato House
Love Potatoes | Best Potato Recipes | Potato House
Love Potatoes | Best Potato Recipes | Potato House

Different Types of Potato

Fluffy salad or smooth Potatoes. Your culinary success depends on what type of potato you use. Each type is better suited to some ways of cooking.

Different Types of Potato

Have you ever tried to mash a potato that simply wouldn’t, or have your boiled potatoes disintegrated?

Your culinary disasters may simply be due to using the wrong potato type. You might have seen a recipe asking for a floury variety or a TV chef using a waxy type. Many people phone us to ask if we can supply a baking potato or ask which potato is the best for roasting. It is so true that many potatoes have one or two distinct purposes while others can be seen more as all-rounders.

The three types are Fluffy (floury), Waxy (salad) and smooth. As a general rule, most potatoes tend to fall into one of two categories; floury or waxy. Waxy potatoes hold their shape and have a firm bite, so they’re great for salads or simply boiled and dressed with butter. Floury potatoes, on the other hand, fluff up when they’re cooked, making them perfect for chips, roast potatoes or baking. But there are varieties that fall in the centre, holding both waxy and firm qualities and these are defined as smooth. These make great all-rounders, and tend to have the creamy consistency needed for a smooth mash.

Recipes for Fluffy Potatoes

These potatoes have a fluffy middle when cooked. They are great for family favourites such as ruffled up roasties and also tasty jackets or chunky chips.

Recipes for Salad Potatoes

Salad potatoes are firm to the bite and taste great simply prepared in their skins. Delicious boiled, steamed or roasted whole in their skins. Quick and easy

Recipes for Smooth Potatoes

Smooth Potatoes have the best consistency for mash but will also hold their shape when boiled or cooked in a sauce such as dauphinoise or a hot pot.