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Po-tay-toes! Boil âem, mash âem, or stick âem in a stew! Who doesnât love a good potato?
But there are countless varieties of these tubers, and not all are created equal. So Samwise, which ones do you boil? Which ones do you mash? And which ones are best stuck in a stew? (We can definitely be friends if you get the reference. đ)
There is one defining characteristic that changes how you use a potato: starch.
The amount of starch in a potato impacts the final texture and consistency you get. And that varying level of starch creates stark differences in how a potato cooks.
Hereâs a summary of an explanation I first heard from Dan Souza. Potatoes are full of water and starch granules. And these granules are like balloons. đ As potatoes cook, starch absorbs water and starts to swellâinflating the balloons. But eventually, they burst! đ„
Here's what you need to know:
So we can group potatoes into 3 main categories: low, medium, and high starch. It would be near impossible to categorize all potatoes out there, but I did my best to mention some of the main varieties, especially here in the US. If you arenât seeing the type of potato found in your grocery store, just google it to find out its starch levels.
Low-Starch: Sometimes called waxy potatoes, common low-starch varieties include fingerling (like French or Kipfler), red-skinned varieties (like Red Bliss and Pontiac), Jersey Royals, Dutch Cream, and new potatoes.
Medium-Starch: These are the Goldilocks of the mix. They are your all-around potatoes that can be used in just about any recipe. Common examples include Yukon Gold, Desiree, Sebago, and most blue and purple varieties.
High-Starch: Sometimes called mealy potatoes, these are probably the most âclassicâ. Well-known varieties include Russets (Burbank or Idaho), King Edward, and Maris Piper.
Quick note: Most varieties of sweet potatoes are higher in starch, though there are some denser varieties. I think of them as a whole different animalâa topic for another newsletter!
It depends on how youâre preparing them and what you like. Whatever you pick, the end result wonât be wrong. It will just be different.
Youâre probably cooking the potatoes for a long time. So go with low-starch if you want the classic chunks of meaty potato. They hold together better!
Go with high-starch ones if (1) you want some potato bits to dissolve and thicken the soup/stew and (2) you want them to absorb more of the wonderful liquid around them.
Using low-starch potatoes youâll get a salad with distinct chunks. It will be bound together by your dressing, but you could still separate the pieces.
If you use high-starch potatoes, they will fall apart after youâve cooked and mixed them. You end up with a potato salad thatâs on the verge of looking like a mash. Remember they will also be fantastic at absorbing all the dressing. You wonât end up with a pool of liquid at the bottom of your bowl like when you use low-starch potatoes.
The lower the starch content, the harder it is for the potatoes to crisp up. However, low-starch potatoes do end up with a delicious, creamy interior when roasted. Because they hold up better, you can also push the boundaries on how much you brown them. And more browning means more flavor! đ
High-starch potatoes will crisp up nicely since they have less moisture. Their crumbly nature also creates more nooks and crannies. And that extra surface area means more crispy bits! While you usually end up with a fluffy interior, itâs possible these potatoes will dry out as they cook. So be mindful of that.
You probably want to use high-starch potatoes here. You'll get a super fluffy interior. If you do use a potato with less starch, the interiors will end up waxy and sticky.
This one deserved a newsletter all to itself. Low-starch potatoes can create ultra-creamy mashed potatoes. But it takes a lot of work, plus cream and butter, to make it happen. Why? They are denser and therefore donât mash easily. So really a medium-starch variety is your friend if you want a rich and creamy mashed potato. You can also use low-starch potatoes to make a rustic mash. It creates a fun, chunky texture.
On the other hand, high-starchers make great light and fluffy mashed potatoes. Plus, they are fantastic at absorbing cream and butter!
Itâs not recommended to use low-starch potatoes when frying. You want lots of starch. Like with roasting, starch makes the potato crisp up nicely while keeping its fluffy interior.
When you know an ingredient, you understand what will happen when you cook with it. That gives you control over the final dish, even if you have to make substitutions or tweak a recipe. Knowledge is power after all!
So now when it comes to potatoes, youâve got this. Look at you, you spud muffin!
Luciano đšâđł
P.S. Do you know what the most dangerous disease is for potatoes? Tuber-culosis! đ
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