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POTATOES
The most popular vegetable globally, more potatoes are grown
than onions, tomatoes, zucchini, and beans combined.
The humble potato is a surprisingly versatile
and nutritious ingredient. The vegetable itself
is the plant’s underground energy stockpile
(the tuber) that provides fuel during the winter
months. Rich in starch, potatoes have fewer
calories than pasta and rice, and are a good
source of fiber, minerals, and vitamins—
especially potassium, vitamin C, and B
vitamins. Colored potatoes, such as purple and
blue varieties, also contain additional pigments
(called anthocyanins), which may help to
lower the risk of cancer and heart disease.
The number of potato varieties is bewildering,
but from a cook’s perspective, they group into
“mealy” (floury) or “waxy” (see right), based on
texture and consistency when cooked, and it is
important to choose the right type for a dish.
New potatoes are not a specific type of
potato, but rather immature potatoes that are
picked earlier in the season.
KNOW YOUR POTATOES
Some potatoes are more starchy compared
to others. Mealy potatoes have cells densely
packed with starch granules that burst open
during cooking, creating a softer texture.
Waxy potatoes contain less starch and
stronger cells that give a firmer texture.
MEALY/FLOURY
Maris Piper
A high-starch mealy
potato, it is ideal for
The Science of Vegetables, Fruits, Nuts, and Seeds

roasting and fries. The

starch cells rupture
easily, forming a furry
coat that can be
Potato skin SCIENCE S TARC H: HIGH browned into a
Fiber-rich, this comprises a FIBE R: tasty crust.
layer called the periderm, PACKED WITH STARCH 2.4G P E R 100G
which replenishes itself and GRANULES, T H E C E L L S O F
protects the potato. MEA LY POTATOES R U P T U R E King Edward
WHEN THEY SWELL This creamy potato
D U R IN G C O O K IN G . with a characteristic
red “blush” has a high
starch content and a
Fluffy floury texture when
COOKING mashed cooked, ideal for mashing.
potato When fried in oil, it
EASY TO CRUSH, THESE S TARC H: HIGH
has a malty aroma and
A R E ID E A L F O R M A S H IN G , FIBE R: a crispy edge.
1.3G P E R 100G
A D D IN G T O S O U P S , A N D
CA N B E R OA S T E D
MEALY Yukon Gold
A N D F R IE D.
With a fluffy texture
and a medium starch
content, these buttery-
yellow potatoes work
well mashed or baked.
S TARC H: ME DIU M They retain their color
FIBE R: even after cooking.
2.7G P E R 100G