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Subject: Waxy Potatoes
Newsgroups: rec.food.cooking

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From: Dennis 
Date: 19 Jan 1999 16:33:26 PST
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I heard the term 'Waxy Potatoes" the other night on 'Two Fat Ladies".
What type of potatoes are they? 

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From: penmart10[at]aol.com (Sheldon)
Date: 20 Jan 1999 01:08:47 GMT
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"Waxy" refers to the texture, as averse to 'mealy', like russets.

There are quite a few types of so-called 'waxy' potatoes, ie. red-skinned
potatoes, new potatoes, golds, etc.  

Then there are those your mom said would grow in your ears if you didn't wash
properly.

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From: stan[at]thunder.temple.edu (Stan Horwitz)
Date: 20 Jan 1999 02:48:18 GMT
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Waxy potatoes have a shiny skin that looks like it is covered in a
thin coating of wax. These potatoes have a firm texture and retain
their form better when they're cooked then potatoes such as Idahos
and others that have porous skins.

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From: puester 
Date: 21 Jan 1999 00:09:40 GMT
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They are what we call "new potatoes", those thin-skinned,
waxy-textured ones, as opposed to mealy, fluffy, baking or
Idaho-type potatoes.   They hold their shape when boiled,
therefore making potato salad in which the cut-up potatoes
stay cube-shaped rather than becoming "mashed" in texture.
gloria p

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From: justanh[at]aol.com (JUST AN H)
Date: 21 Jan 1999 02:28:14 GMT
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Waxy potatoes have a texture slightly reminiscent of wax, and waxiness is a
highly desireable quality in cooked potatoes.  This texture is achieved by
either boiling them whole (with skins on) until tender and serving cold next
day,  or by  baking them (peeled) in lots of melted butter.

The opposite of waxy potatoes are dry and mealy ones, which quality is
oftenmost achieved by overbaking them.

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From: aem 
Date: 21 Jan 1999 04:02:25 GMT
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At the supermarket, "white rose" and "red rose" are waxy-type and
better for boiling and steaming, while "russet" and "Idaho" are
better for baking and mashing.  "Yukon Gold" is a russet type,
but can be treated more like a waxy type than the ordinary russet
(plus, it has nice taste).

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From: karl grave 
Date: Thu, 21 Jan 1999 23:35:35 +0000
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Try Pink Fir Apple for a really hard salad potato with bags of taste.
Karl Grave
Bingley, "The Throstle Nest of Old England"

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From: rdyoung[at]wcc.net (Bob Y.)
Date: Fri, 22 Jan 1999 17:07:53 GMT
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In general, new potatoes, red skin or white skin  are "waxy." The older, brown
sikinned russets or "baking" potatoes have a mealy texture. I believe the Yukon
Gold is also a waxy potato but don't know if it would be available in your area.

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From: Dennis 
Date: 22 Jan 1999 14:37:47 PST
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Bob Y. wrote:
> I believe the Yukon
> Gold is also a waxy potato but don't know if it would be available in your area.

I can get Yukons by the truckload! Thanks!

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From: Tom 
Date: Sat, 23 Jan 1999 02:02:39 -0500
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It's pretty easy... waxy potatoes have thin skins and a waxy
(slightly shiny) appearance (Yukon, New, etc.). Russet and Idaho
potatoes have thick, dull skins. Personally, I like using waxy
Yukon potatoes for making golden whipped potatoes. They're lighter
than the starchier russet or Idaho, which I like for baking or
making matchstick fries.

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From: Alan Boles 
Date: Sat, 23 Jan 1999 02:17:13 -0800
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I prefer Red Potatoes for both baking and boiling...

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From: tractrix[at]pacbell.net (Gary O.)
Date: Sat, 29 May 1999 22:16:38 GMT
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In addition to the skin, the flesh of "waxy" potatioes is smoother and
firmer, holding up better when cooked for dishes such as potato salad
and casseroles, for instance.  Starchy is a more descriptive term than
"mealy".  These potatoes are better suited for baking, for instance.
It has often been said that waxy potatoes are much better for hash
browns, as well, but the Williams-sonoma recipe for Glen-Ellen potato
cakes is very nice, indeed.  The trick is to rinse the grated potatoes
to remove excess starch.

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From: struwweljessie[at]my-deja.com
Date: Wed, 02 Jun 1999 18:28:53 GMT
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Some potatoes have more starch than others.
Idaho baking potatoes have a lot of starch that
absorb moisture from the surrounding cells
when the potato is cooked - making for a
drier more meally potato that breaks apart
easily.  (Good to absorb all that butter and
sour cream.)  A waxy potato (New Rose
Potato, for example) has less starch and
actually does have a slightly waxy texture -
making it ideal for boiling and salads.  Waxy
potatoes are not good for fries (they get too
limp since there's not enough starch inside
the fry to absorb the moisture.)


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