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.

Round white potatoes (top left): These round, white spuds are low in starch and are often called waxy potatoes. They hold their shape better after cooking. This makes them one of the best potatoes for soup when you want chunks of potato with skins still on.

Because waxy potatoes are relatively low in starch and high in moisture, their cells stay intact when they're cooked, meaning that slices or cubes hold up when boiled or baked. Waxy potatoes will hold their shape when boiled—and dressed with a ton of cheese and pepper.

Waxy: Like Red Bliss or New Potatoes, these have a low starch content and are often characterized by a creamy, firm and moist flesh that holds its shape well after cooking. They're typically great for roasting, boiling, casseroles and potato salads.

Examples of waxy potatoes include red potatoes, fingerlings, new potatoes, and baby potatoes.

The 3 types are long cylinder shape, cylindrical and elliptical. For the Round tubers, the vertical and horizontal diameter is almost equal. Cylinder shape tubers the vertical diameter is more than one and half of the horizontal diameter.

Waxy Potatoes

In terms of appearance, their skin is much thinner. 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.

Cut the potatoes into rissolettes and blanche them (i.e. cook them briefly, not to full doneness). Use the water you used in the soup and put the potatoes back in when you go to warm the soup again for serving. Since they're cut fairly small, they should be just about done without being mushy when you go to eat.

Waxy potatoes such as red-skinned and fingerling potatoes are great for soups and salads because they hold their shape well during cooking. They don't do well as mashed potatoes as they tend to get pasty and don't result in a good texture.

A floury one will almost always sink to the bottom of the jug, while a waxy one will float. When it comes to seasonal availability, different varieties are available at different times of the year.

Which potatoes are not waxy? ›

Russet, Idaho and Yukon gold potatoes are starchy and great for baking, mashing and deep-frying. Their high-starch content produces an even colour when frying and their starch granules swell as they boil for the fluffiest mashed potatoes every time.

Waxy potatoes are generally considered the best for classic potato salad because they retain their shape, you don't have to peel them, and they have a smooth texture. People who prefer a creamy potato salad that soaks up dressing like a sponge, though, opt for a starchy potato.

Reds are frequently used to make potato salad or add pizazz to soups and stews, but can also be served baked or mashed. Round reds are often referred to as “new potatoes,” but the term “new” technically refers to any type of potato that is harvested before reaching maturity.

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.

Think of a new potato such as a Jersey Royal or a Cornish King and you have the perfect waxy potato. Small, thin skinned, round to oval in shape and great for boiling and adding to salads.

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.

Wrap them up in a foil packet, sealing them tight and place on top of your soup or stew, then cover and simmer your stew for however many hours you'd like, or place in the oven for a few hours.

White Potatoes

They work well in mashed potatoes, soups, and stews, adding a creamy consistency. White potatoes can be baked, boiled, mashed, or used in casseroles. Their versatility makes them a suitable substitute for Yukon Gold potatoes in various recipes.

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.

The Yukon Gold potato, though yellow fleshed, is a cross between a yellow and a white potato and is usually labeled as such. A “yellow” or “gold” potato is not a Yukon Gold potato, but all three potatoes have similar starch contents and flavors and can be used interchangeably in recipes.