Potato: a guide to potato varieties
With more than 50 varieties grown in New Zealand, it can be difficult to know which potato is best to use. In general, they are either waxy or floury, with all-purpose ones usually being somewhere between the two.
Floury potatoes, such as agria, are high in starch and low in moisture, and are best for mashing, baking, roasting and making chips. On the other hand, waxy potatoes, such as Nadine, are better for boiling and making salads.
New potatoes are perfect for boiling and serving hot tossed with butter, salt and mint, or cold with egg, black olives, chopped up frankfurters and mustard-mayonnaise at a barbecue.