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They are also avoided for baking and deep frying. Yellow-fleshed, waxy ones are better for salads, gratin or curries. Their patchy Eye-catching, slightly waxy potatoes that should be roasted with the skin on for maximum effect. New potatoes are not a variety, just potatoes that have been harvested early while the skins are still tender and papery. But nowadays the price stands at an average of $3.50 per Kilo. Floury potatoes are high in starch and good for mashing or baking. All-purpose potatoes have a good amount of starch which is what makes them such a great all rounder. In Australia, the best variety of potatoes for making chips is the Russet Burbank. Apache. Starchy Potatoes. They work great in soups, stews and potato salads. Floury potatoes have more starch and are Its long shape makes it ideal for cutting in to thick chips or thinner French fries. Waxy potatoes are good for boiling because they hold their shape well, and their firm yet creamy texture makes perfect potato salads! They are also avoided for baking and deep frying. All-Purpose: All-purpose potatoes have a medium starch content that fall somewhere in between starchy and waxy potatoes. Mainly, there are two types of Potatoes; waxy potatoes and Floury potatoes. Excellent for mashed and deep fried dishes. Red Potato (Waxy) These round, small, red thin-skinned potatoes have a white and waxy flesh that is creamy when cooked. They work well for crispy roasted potatoes, boiled, steamed, or simmered for soups and stews. Carola potatoes are oblong with yellow skin and yellow flesh. If the Russet Burbank isnt available, Yukon Gold, Sebago, Kennebec, Shepody or Coliabn are also good alternatives. They have a strong, classic potato flavor with earthy and buttery notes. They make good boiled potatoes. Waxy potatoes have a waxy, smooth textured skin, and hold their shape extremely well when cooked. They can come in the Red Bliss, Norland, and Red Pontiac variety. There are over 4,000 types of potatoes in the world, and they can all be classified into three categories: floury, all-purpose and waxy. Includes Kipfler potatoes, Red royale potatoes, Dutch cream potatoes, and most red potatoes. All-purpose potatoes are medium in starch levels and can be used as either floury or waxy potatoes. If you are looking for a crunchy finish from a waxy potato, it can help to partly cook (boil or bake in the jacket), before slicing for frying or roasting. Includes Russet potatoes, King Edward potatoes, and any kind of purple sweet potato. Waxy potatoes are not good for mashing because they hold their form and produce a chunky mash. Waxy potatoes are low in starch and tend to hold their shape when cooked. Waxy potatoes are high in moisture and low in starch. Theyre long and knobbly with a unique nutty flavour, which certainly set them apart. Waxy potatoes perfect for boiling and adding to a salad. They have a firm, creamy and waxy texture, and are best for grilling, roasting, boiling, steak fries, potato salads, casseroles and gratins. Potato was pretty cheap in Australia a few years back, when one kilo potato was available for just 60cents. Waxy potatoes are not good for mashing because they hold their form and produce a chunky mash. They have more moisture that starchy Potatoes and hold together in boiling water. Great for salads. All-Purpose: All-purpose potatoes have a medium starch content that fall somewhere in between starchy and waxy potatoes. Starchy potatoes are low in water and high in starch. Don't use them in soups. Waxy potatoes are low in starch and holds their shape when cooked. 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