Ask the Test Kitchen: Waxy potatoes hold shape in soup (2024)

FAQs

Ask the Test Kitchen: Waxy potatoes hold shape in soup? ›

ANSWER: Waxy potatoes or those called boiling potatoes stand up well in soups and stews. These have thin skin and are high in moisture and low in starch. Potatoes that are low-starch and high-moisture hold together better.

Waxy potatoes hold their shape well after cooking so are great for boiling, roasting or slicing. Use them to cook casseroles, soups or potato salads.

Unlike starchy ones, which become soft when cooked, waxy potatoes hold their shape. This makes them good for making soups or stews, potato salads, or casseroles. In general, they are best used for roasting, boiling, and slicing.

If the potato has a yellow or red skin, it is a waxy potato. Common varieties of yellow are Yukon gold, German Butterball and Banana. Common varieties of reds are Red Bliss, French Fingerling, Red Gold and Red Norland. Waxy potatoes all share the qualities of being thin skinned and high in moisture content.

Waxy potatoes have less starch and a slightly sweeter flavor than starchy potatoes and a firm, moist texture when cooked, "making them optimal for dishes where you want potatoes to maintain their shape," says Kenneth Bower, director of produce merchandising at Baldor Specialty Foods.

Waxy potatoes will hold their shape when boiled—and dressed with a ton of cheese and pepper. This makes waxy varieties the best choice for dishes where you want the potatoes to maintain their shape: Think potato salad, gratin, smashed crispy potatoes, cacio e pepe potatoes, or a tray of salt-roasted spuds.

It's best to use fresh, firm potatoes. Acidic Ingredients: If your soup contained highly acidic ingredients (e.g., tomatoes), it could have affected the texture of the potatoes. Acidic ingredients can slow down the softening process of potatoes.

Turnips are an ideal potato replacement as they have a similar texture. Turnips can be prepared n several different ways, including baking, boiling, roasting, or steaming.

The cut potatoes should have enough starch, in any case, to work well as a thickener. Yes, you can soak the potatoes in chicken broth, again, I would refrigerate the broth just like the water when added to the cut potatoes.

Best type of potatoes for diabetes

Sweet potatoes are one of the best types of potato for people with diabetes, as they are low-GI and contain more fiber than white potatoes. Sweet potatoes are also a good source of calcium and vitamin A. Carisma potatoes, a variety of white potato, are another lower-GI option.

What is the best all round potato? ›

Possibly the most well-known potato variety, Maris Piper has a pale golden skin, with creamy white flesh. They're famous as the original all rounder potato as their texture lends itself to a range of cooking methods. From frying to boiling and roasting – they're great for chips, wedges, mash and roast potatoes.

Best Potatoes for Boiling

Your best bet for boiling is going to be waxy potatoes like Yukon Gold or red potatoes. They will hold their shape better when boiled (which is important for potato salad), cook more quickly, and be tender and creamy once cooked.

Russets or all-purpose baking potatoes are high in starch and low in moisture. In soups, they will soak up the liquid and lose their shape. This makes them the ideal choice for making creamy soups or thickening a runny soup. Try using Russet potatoes to create the perfect Loaded Potato Soup.

Some waxy varieties are Charlotte, Maris Peer Jersey Royals, Bintje, Asterix, Viktoria, Maria and Annabelle. Most people avoid waxy potatoes when making mash or purée. But there are chefs who say that waxy potatoes give the best, and the smoothest, mash.

Different varieties of spud have different qualities and different uses. Floury varieties such as Maris Piper and King Edward are brilliant for baking and mashing, but not for boiling as they tend to fall apart. Waxy types such as Charlotte or Anya hold together when steamed or boiled, but don't mash well.

Here's how to do it: For every pound of potatoes in your mash, drizzle 1 tablespoon of melted butter over the dish and fold it gently into the potatoes. If the mash is still too gluey for your liking, repeat the process with another tablespoon of butter. It's that easy!

Keep potatoes in a cool, dark, dry place.

The 45°F to 55°F temperature range is the sweet spot for potato storage, where they can last for months. At warmer or more humid temperatures, they have a tendency to start sprouting or going bad.

Leave the peels on if you're cooking waxy or new potatoes.

Keep the peels on these spuds since they don't typically get in the way of the texture or flavor of your dish.

Waxy potatoes (like these delicious fingerlings) are an excellent choice for roasting, sautéing and boiling. Their low starch content helps them maintain their shape after they're cooked. They're not good candidates for frying because their high moisture content makes them limp and soggy.