The secret to a great potato dish is choosing the right variety for the job. Tell us what you're making and we'll point you to the spuds the pros reach for.
WHY IT MATTERS
N o t a l l p o t a t o e s c o o k t h e s a m e w a y .
A starchy potato (sometimes called floury) that roasts to a crackling crust will fall apart in a salad. A firm, waxy one that holds its shape in a gratin makes a gluey mash. When you can match the variety to the method you'll cook the best version of the dish, every time.
The Perfect Roast
Floury, starchy varieties that fluff up inside and crisp to a shattering, golden crust. Parboil, rough up the edges and roast hot.
Silky Mash
Rich, buttery flesh that whips up smooth and fluffy without turning gluey. Steam rather than boil, and mash while hot.
Chips and Fries
High starch, low moisture potatoes fry up crisp outside and fluffy in the middle. Double fry for the ultimate chip.
Potato Salad
Firm, waxy spuds that hold their shape and soak up dressing without going mushy. Boil whole, then halve while warm.
Baking and Jacket Potatos
Big, starchy bakers with a crackly skin and a light, fluffy centre, for the ultimate loaded jacket potato or gratin base.
Boiling and Steaming
Tender, waxy varieties that stay intact and are perfect buttered, smashed, or tossed through a curry.
QUICK SCAN GUIDE
N o t s u r e w h i c h r e c i p e ? S e a r c h b e l o w .
Crispy roast potatoes
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Creamy mash
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Hot chips
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Potato salad
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Potato Bake / Potato Gratin
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