The Difference Between Potatoes Used For Baking And Boiling Which Affects Their Texture When Cooked

Posted on

Kitchen Guides

Difficulty

Prep time

Cooking time

Total time

Servings

Potatoes, a staple in many cuisines worldwide, come in a plethora of shapes, sizes, and colors. However, not every potato is suitable for every dish. Whether you’re craving the perfect crispy fry or hoping to achieve a non-mushy potato salad, understanding the difference between baking and boiling potatoes can significantly influence your culinary outcome.

Starch Content: The Fundamental Differentiator

The primary distinction between potatoes used for baking and boiling boils down to their starch content:

1. Higher-Starch Potatoes (Baking Potatoes):

  • Starch Type: Amylose, which expands upon cooking. This results in a light and airy interior, making the potato perfect for a fluffy baked or mashed dish. Additionally, amylose crisps up well when fried, ensuring that quintessential crunchy exterior for fries and hash browns.
  • Examples: Russet, Idaho, Kennebec, German butterball, Adirondack Blue.
  • Cooking Properties: Tend to fluff up when baked, fried, or mashed. Can disintegrate if over-boiled.

2. Lower-Starch Potatoes (Boiling Potatoes):

  • Starch Type: Amylopectin, which becomes sticky upon cooking, similar to rice. These potatoes retain their shape when boiled or roasted.
  • Examples: Red bliss, ruby, blue Peruvian, marble, fingerling, and Russian banana.
  • Cooking Properties: Retain their shape, making them perfect for dishes like potato salads, gratins, stews, and scalloped potatoes.

Picking The Perfect Potato

1. For Baking:

  • What to Look For: Larger potatoes with a thick, brown skin. These have had more time to convert their natural sugars to starch, and their age makes them drier, further aiding in achieving that desired fluffy texture.
  • Storage: Keep in a cool, dark place. If they sprout, simply trim off the growths before use.

2. For Boiling or Roasting:

  • What to Look For: Smaller, waxy potatoes. Their higher natural sugar and moisture content ensures they hold their shape while cooking.
  • Tip: Yukon Gold is an all-purpose potato that’s a hybrid of the two types, making it versatile for various dishes.

In summary, while potatoes might look similar, their unique properties significantly affect their cooking outcome. By understanding the difference between baking and boiling potatoes, you can take your dishes from good to chef’s-kiss-worthy.

Tags:

You might also like these recipes