Starchy Potatoes are Absorbent and Fluffy but Tend to Fall Apart.
Starchy Potatoes
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Starchy Potatoes, also known as Baking Potatoes or “Floury” Potatoes (in The United Kingdom), unsurprisingly, contain more Starch and less moisture than Waxy Potatoes or All-Purpose Potatoes. If you are confused about which type of Potato you have in your pantry, Starchy Potatoes tend to release a milky, starchy liquid if pricked or cut. They also tend to be long and have a coarser skin.

Varieties

Examples of Starchy Potatoes include: Desiree PotatoesKing Edward PotatoesMaris Piper PotatoesRusset PotatoesGold Rush PotatoesGolden Wonder PotatoesVivaldi Potatoes, and Sweet Jewel Fingerling Potatoes.

Culinary Uses

Starchy Potatoes are a great choice for Baked Potatoes and for Deep Frying because they are fluffy and absorbent when cooked. Starchy Potatoes are also a good choice for Mashed Potatoes but they should not be overworked with the Potato Masher or they can become gluey.

Starchy Potatoes are a poor choice, because they don’t hold together, for RoastingSlicingBoilingSimmeringPan FryingSautéingBound Salads, etc. If they have to be roasted, Starchy Potatoes should be roasted quickly with High Heat.

Having a familiarity and knowledge of the various types of Potatoes will help you select the right typ for whichever preparation that you are considering. Picking the right Potato is the first step to succeeding with the dish.

Gluten Free

Yes

Low Fat

Yes

Low Calorie

Yes