Category: Potatoes

Potatoes are the world's fourth-largest food crop, following rice, wheat, and corn. In general, potato varieties are categorized into a few main groups, including russets, reds, whites, yellows, and purples—based on common characteristics. For culinary purposes, varieties are often described in terms of their waxiness. Floury, or mealy (baking) potatoes have more starch than waxy (boiling) potatoes. Amylose, a long-chain molecule, diffuses out of the starch granule when cooked in water, and lends itself to dishes where the potato is mashed. Varieties that contain a slightly higher amylopectin content, a highly branched molecule, help the potato retain its shape when boiled.

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