The uses of potatoes can be limitless, but not every potato suits every purpose. There are three distinct types of potato, each of which performs a unique function.
SMOOTH
These potatoes have a high-water content and are low in starch. They have a dense texture and retain their shape during cooking. This includes most ‘new’ potatoes, Draga, Nadine and Frisia as well as limited or localised supplies of Jersey Bennie, Red King Edward, Highlander, Osprey, Tiffany and Annabelle, Gourmandine and Marilyn. Best for boiling, salads, braises and stews.
Goo for: Pommes Berrichonne
Diced potatoes braised with blanched bacon lardons, diced onion, seasoning, chopped garlic and enough white stock to half cover. Brushed with melted butter. Cooked with lid on until near end of cooking. Lid removed and potatoes browned. Garnished with parsley.
BETWEEN SMOOTH AND FLUFFY
These good all-rounders have moderate starch content and are not too floury, not too waxy – they sit between the two ends of the spectrum and include Rocket, Van Rosa, Karaka, Driver, Vivaldi, Purple Passion, Maris Anchor and Summer Delight. All round performers.
Good for: Pommes Dauphinoise
Sliced potatoes with grated Gruyère, seasoning and cream, braised until cooked and liquid absorbed, served sprinkled with chopped parsley.
FLUFFY
These potatoes are low in water content and high in starch. They have a dry and delicate texture, break up easily when cooked and absorb a lot of liquid and flavour. Fluffy potatoes are Ilan Hardy, Red Rascal, the ubiquitous Agria as well as Fianna, Victoria, Marabel and Markies. Best for chips, baking and roasting.
Good for: Hasselback potatoes
Parallel vertical slices cut part way through potatoes, placed cut side up in roasting pan, brush with oil and season. Roast and baste during cooking.
