Waxy vs. Starchy Potatoes

Potatoes are a versatile vegetable that can be prepared in so many ways. Waxy and starchy (aka floury) varieties are not interchangeable in many recipes. Here are a few facts about the differences in waxy and starchy potatoes and tips on which ones to use for whatever dish you’re making.

Waxy varieties:

Potatoes that are classified as “waxy” are usually small and round and have a thin, smooth skin that’s almost shiny. They include red-skinned potatoes, new potatoes, blue, purple and fingerlings. They are low in starch and high in moisture and sugar.

Waxy potatoes are good for boiling because they hold their shape well and won’t break down into a spoonable mash. They have a firm, creamy texture when cooked so they are perfect for potato salads, gratins, as smashed crispy potatoes and more. 

Starchy varieties:

The classic “starchy” potatoes have a thicker skin and are used for baking, mashing and deep-frying. They include russets, Idahos, Yukon golds, and more. They have a high-starch content, swell as they boil and fall apart which makes them fluffier and perfect for mashed potatoes. They are also very absorbent and soak up the good stuff you add like butter, cream and cheese.

If frying is more your thing, their starchiness helps them become crispy which is why they are the go-to for french fries, latkes, hashbrowns and other fried delights.

Yukon golds are actually an in-between potato. They are lower in starch than other baking potatoes, so they can be used in some of the waxy potato preparations.