Potato Varieties and How They Cook
Description
There are many potato varieties grown in New Zealand, but there about 10 - 12 varieties which are 'common' and readily available. In addition there are a lot of varieties which have limited and/or localised supplies.
For more detailed information on potatoes go to www.potatoes.co.nz
Method
For boiling, salads and casseroles use waxy textured potatoes:
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.
Varieties include: Draga, Nadine, Frisia, and limited or localised supplies of Jersey Bennie, Liseta, Red King Edward, Tiffany, Annabelle
Some potatoes can be used for most end uses - look for general purpose potatoes:
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.
Varieties include: Rua, Desiree, Karaka, Moonlight, and limited or localised supplies of Red Ruby, Rocket, Van Rosa and Maris Anchor.
For mashing, wedges, roasting, chips and baking use floury textured potatoes:
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.
Varieties include: Ilam Hardy, Red Rascal, Agria, Fianna, NB: Agria has some very similar related varieties Bolesta and Markies. There is also limited or localised supplies of Victoria, Laura, Marabel which fall into this category