Love spuds

Whether it’s fried and crunchy, perfectly fluffy, or coated in a creamy sauce, there’s not much a potato can’t do. And while this kitchen basic may not be the trendiest veg around, it’s definitely the most versatile. But don’t be fooled, not all spuds are created equal! With a little bit of know-how you’ll be picking your best potato for the job.

A waxy potato, lower in starch and higher in moisture, will boil beautifully and cut into clean slices for salad, but will not have that lovely mealy texture and crisp outside when baked or fried. Experts classify potatoes as floury or waxy by their specific gravity (weight for size compared to a given standard); the higher the specific gravity, the higher the starch level and the more floury the potato. The sugar/starch/moisture balance changes as the potato matures – sugar is gradually changed to starch as the tuber grows, and the final levels reached vary considerably from one variety to another. The way a potato is grown also makes a difference: one grown to full maturity on the plant, in the right soil, will taste better and keep better than one that was harvested earlier or grown in sandy