Your potato guide: The best spuds for roasting, mashing and boiling

How do you know which potatoes are best for roasting, mashing or boiling? It’s all about picking the right potato for the job - and it all boils down to starch content.

In a new series of Food Unwrapped, we explore the myriad of potatoes grown and sold in our supermarkets, uncovering why there are so many different types and how best to use them in our cooking.

If you don't know your Desiree from your Dutch Cream, this cheat's guide will help you get the crispiest roasties, the fluffiest mash and the tenderest boiled potatoes.

Roast potatoes

Starchy potatoes like King Edward or Coliban make the perfect roast potatoes - crispy on the outside, fluffy on the inside. Don't try eating them boiled, however, as their high-starch content means they'll absorb too much water and break apart.

Try Donna Hay's recipe for crunchy roast potatoes.

Boiled potatoes

Waxy potatoes contain the least amount of starch and hold their shape when boiled, so they’re ideal for boiling and adding to salads or stews.

Potatoes like Bintje or Nicola will be the perfect accompaniment to your next potato salad or use them in this delicious Scandi-inspired recipe from Jamie Oliver.

Mashed potatoes

Potatoes with medium-starch content are ideal for a delicious, creamy mash. Try a buttery Dutch Cream or Desiree, the all-rounder of the potato world.

We can't stop drooling over this three-cheese mashed potato recipe.

Uncover more tricks to get the most from your ingredients with Food Unwrapped’s gang of hungry intrepid detectives - Lifestyle Food, weeknights at 7pm from Monday May 7.


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