Potato varieties guide: How to choose the right type for cooking

Understanding potato varieties is essential for successful cooking and storage. Potatoes are categorized into three main types based on starch content: Type A, Type B, and Type C.

Type A potatoes are firm and waxy with low starch content, making them ideal for salads, roasting, and boiling in skins. Type B serves as a versatile middle ground, suitable for most standard side dishes. Type C potatoes are high in starch and floury, meaning they break down easily during cooking; these are best for making mashed potatoes, dumplings, gnocchi, and doughs.

Proper selection prevents common kitchen errors, such as salads becoming mushy or mashes turning gummy. Additionally, correct storage is necessary to prevent potatoes from turning green or sprouting prematurely.