WTF Is a "Waxy" Potato? (2024)

FAQs

WTF Is a "Waxy" Potato? ›

Waxy: Waxy potatoes have less starch than Starchy potatoes and contain more moisture and sugar. They are often smaller with a waxy outer skin and a creamy, firm and moist flesh.

If the potato has a yellow or red skin, it is a waxy potato. Common varieties of yellow are Yukon gold, German Butterball and Banana. Common varieties of reds are Red Bliss, French Fingerling, Red Gold and Red Norland. Waxy potatoes all share the qualities of being thin skinned and high in moisture content.

By far, the most prevalent starchy potato is the brown Russet, joined in the category by sweet potatoes, King Edward, and others. The starchy flesh breaks apart more easily than waxy varieties, making these ideal for fluffy, soft mashed potatoes.

However, there are some differences in the nutritional benefits of regular potatoes. For example, waxy potatoes contain fewer calories, carbohydrates and fibre than starchy potatoes, as well as slightly higher levels of vitamin K and niacin.

Starchy potatoes have low moisture and sugar levels, but a high starch content. This makes them the better potato for baked, mashed, fried, or roasted potatoes. With the low sugar content they collapse better. Waxy potatoes are just the opposite, with high moisture levels and low starch levels.

PINK FIR APPLE: An old English heritage variety that is long and knobbly with pale pink skin. This potato is waxy and very firm so it's great for salads and boiling and has been called the 'ultimate' potato salad potato. Not recommended for roasting. Cook these potatoes in the skin because they are hard to peel.

Potato 'Caledonian Pearl' is a new variety of second early with a waxy flesh which makes an excellent salad potato.

Starchy Potatoes for Baking and Frying

Known as baking potatoes, starchy potatoes are great for baking and frying French fries, while also delicious when mashed.

Not to be confused with 'new' potatoes (see below), salad potatoes are small and have a dense, waxy texture that helps them hold their shape well when cooked. Usually boiled for potato salads, Anya and Charlotte are two of the tastiest common varieties.

A green tinge on the skin of a potato means that chlorophyll has formed. This can happen when a potato is exposed to light—especially fluorescent light, Muir said. Supermarkets often cover their potato bins overnight to block out the light and prevent greening.

What is the healthiest potato to eat? ›

All potatoes can fit into a healthy diet, but purple potatoes, red potatoes, and sweet potatoes—which are often grouped with potatoes—stand out due to their high amounts of protective plant compounds and essential nutrients.

As they age, or with improper storage, potatoes may develop sprouting and green spots. If there isn't any sprouting, you can use the color change as an indicator of spoilage. If the skin looks greenish or if there's sprouting present, you'll need to remove the sprouts or toss the whole potato, depending on severity.

To get the most antioxidants, leave the skins on and choose colorful varieties like red and purple potatoes. The more color, the more antioxidants. Plus, the skin of some potatoes can have up to 12 times more antioxidants than the flesh. Baked potato skin is a great source of potassium and magnesium.

Yukon Golds are our choice for Perfectly Roasted Potatoes. Semi-starchy and semi-waxy, they're simultaneously more plush than waxy potatoes and less crumbly than floury ones (which makes sense, since YGs are a cross between a starchy North American white potato and a waxier South American yellow one).

Think of a new potato such as a Jersey Royal or a Cornish King and you have the perfect waxy potato. Small, thin skinned, round to oval in shape and great for boiling and adding to salads.

Red. Red potatoes are waxy. They are smaller to medium in size, with smooth red skin. Since they are of the waxy potato type, they are high in moisture which keeps them firm during the cooking process.

Are Yukon Gold and Yellow Potatoes Interchangeable? Although technically yellow potatoes are not the same as Yukon gold, you can use them interchangeably in most recipes. Yukon gold potatoes share the basic traits of all yellow potatoes, including the creamy, moist texture.

Best Potatoes for Boiling

Your best bet for boiling is going to be waxy potatoes like Yukon Gold or red potatoes. They will hold their shape better when boiled (which is important for potato salad), cook more quickly, and be tender and creamy once cooked.

And the clear winners are Idaho or russet potatoes.

These potatoes are dense and have less moisture, which is key to avoiding soggy fries. You can also use Yukon gold potatoes, which are an all-purpose potato that can be used for frying. You should avoid waxy potatoes like red-skinned, new, or fingerling potatoes.

They lack the waxy characteristic of red potatoes, which means they're easy to mash without becoming too gummy. Overall, Yukon Golds are a fantastic all-purpose potato that can be baked, fried, mashed, boiled or sautéed.