What kind of potatoes should be cooked, and what kind of oven?

Introduction

Potatoes are a kitchen staple, but the outcome of your dish depends heavily on the type you choose. For crisp pan-fried potatoes you need one set of traits, for silky mash — another, and for salads — a third. Below we explain, in simple terms, how to tell potato types apart, what to look for in the store, and how to check a tuber at home with two quick tests.

How to choose potatoes by starch and peel

Why the right choice matters

Texture is driven by the starch-to-moisture balance. High-starch potatoes break down easily and create a fluffy interior — perfect for mash and baking. Waxy (low-starch) types hold their shape, so they’re better for pan-frying, soups and salads. All-purpose varieties sit in the middle: handy for everyday cooking, though not always ideal for specialized recipes.

Potato types by culinary use

Waxy (low-starch): firm texture, keeps its shape. Great for pan-frying, soups, braises and salads.
High-starch: breaks down readily, yielding a fluffy, tender center. Best for mash, baked potatoes and casseroles.
All-purpose: a balance of both. A good choice when you don’t want to stock multiple types.

Two quick at-home tests

“Halves” test. Cut the tuber in half and lightly press the cut faces together. Little stickiness with tiny beads of juice suggests lower starch (waxy). Noticeable stickiness points to higher starch (better for mash).
Peel test. Smooth yellow or light-brown skins often mean lower sugars — potatoes brown evenly and fry well. Red or purple skins can have slightly higher sugars — excellent for salads and bakes, but they may darken faster during frying.

What to use for each dish

Pan-frying (skillet, fries)

Choose waxy or all-purpose types: they hold shape and give an even crust.
Rinse cut potatoes in cold water for 10–20 minutes to wash off excess starch; dry thoroughly.
Fry in batches to keep the pan hot; overcrowding steams the potatoes.
Use oils with a high smoke point for a reliable crust.

Mashed potatoes

Go for high-starch tubers — they cook down easily and whip into a silky texture.
Start in cold water for even cooking.
Avoid over-mixing; excessive agitation turns mash gluey.
Add warmed milk/cream so you don’t drop the finished temperature.

Salads & braises

Waxy varieties are best: cubes won’t fall apart and keep a clean look.
For salads, cook “in the jacket”, cool, then slice — you’ll get neater cuts.

Baking

High-starch tubers excel: fluffy inside, nicely caramelized skin outside.
For a bolder crust, lightly dry the pieces before baking and don’t overcrowd the tray.

Freshness cues at purchase

Firmness: the tuber should be hard, with no dents or soft spots.
Surface: clean, no rot, excessive cracks or wet patches.
Color: avoid green areas (solanine build-up).
Aroma: no mustiness, mold or “rotten” notes.

Home storage

Cool & dark: ideally 7–10 °C in a ventilated place. In the fridge starch turns to sugars — potatoes darken when frying.
Separate: keep away from fruit and onions (ethylene speeds sprouting).
Green patches: trim generously; if greening is extensive, discard.

Common mistakes (and fixes)

Frying “fridge” potatoes: elevated sugars brown the crust before the center is done. Let tubers warm up, rinse and dry.
Mash from waxy types: comes out elastic, not fluffy — use high-starch instead.
Salting too early in the pan: draws out moisture and steams the potatoes. Salt near the end or in portions.

Takeaway

Match the type to the job: waxy for frying, salads and soups; high-starch for mash and baking; all-purpose for everyday cooking. Use the two quick tests, buy fresh tubers and store them right — your potato dishes will be consistently tasty and predictable.