Potatoes are a versatile and high-quality ingredient that people enjoy whether they are fried, stir-fried, steamed, boiled, or tossed into salads. Yet many home cooks notice something puzzling: using the same cooking method, potato dishes can turn out very differently. Spicy shredded potatoes may lack their signature crunch, or beef stew with potatoes may simmer for a long time without the potatoes ever becoming soft and fluffy.

The reason is not cooking skill—it lies in the type of potato you choose.

Don’t Just Pick by Size: Know the Difference Between Starchy and Waxy Potatoes

Potatoes are generally divided into two main categories: starchy (floury) potatoes and waxy (firm) potatoes. The key difference between them is their starch and water content, which directly affects texture and taste after cooking.

• Starchy potatoes are high in starch and have a soft, fluffy texture when cooked. They are ideal for boiling, steaming, mashing, or slow-cooked dishes like stews and braises.

• Waxy potatoes contain more water and less starch. They stay firm and crisp, making them perfect for stir-fries, salads, and cold potato dishes.

Many people only focus on size when buying potatoes, but choosing the right variety for the right dish is what truly determines whether a meal turns out delicious.

How to Tell Potatoes Apart When Shopping

1. Look at the Shape

Shape can offer useful clues. Generally speaking:

• Waxy potatoes tend to be round, smooth, and fairly uniform in size.

• Starchy potatoes often have irregular shapes, uneven sizes, and surfaces that easily hold dirt.

While not a perfect rule, shape is a practical first indicator when shopping at markets or supermarkets.

2. Check the Skin

The skin texture also helps distinguish the two types:

• Waxy potatoes usually have smooth, thin skins with fewer “eyes,” giving them a cleaner appearance.

• Starchy potatoes have rougher skins, more visible eyes, and may even show slight peeling. These potatoes break down more easily when cooked, resulting in a soft, crumbly texture.

3. Observe the Color

Color can be another helpful reference:

• Darker-colored potatoes often contain more starch and are more likely to be starchy varieties.

• Lighter-colored potatoes are commonly waxy and better suited for crisp or refreshing dishes.

Frequent shoppers will notice this contrast clearly after some practice.

How to Choose Fresh Potatoes

Fresh potatoes should feel firm and plump, with slightly dry skin and minimal blemishes. Avoid potatoes that look wrinkled or shriveled, as they have likely been stored too long and lost moisture and nutrients.

Small dark spots on the skin are usually harmless. However, do not buy potatoes that are bruised, heavily discolored, or sprouting. Sprouted potatoes may contain higher levels of solanine, a natural toxin that can be harmful if consumed.

Simple Recipe: Chilled Shredded Potato Salad

Instructions:

1. Wash, peel, and slice the potatoes thinly, then cut them into fine shreds. Rinse in clean water to remove excess surface starch.

2. Slice green and red chilies into thin strips. Mince the garlic and set aside.

3. Bring a pot of water to a boil. Blanch the potato shreds and chilies for about 10 seconds, then immediately transfer them to a bowl of cold water to stop the cooking.

4. Heat oil and sauté the minced garlic, chili powder, and white sesame seeds until fragrant. Add white vinegar, sugar, salt, and a small amount of MSG (optional), stirring well.

5. Drain the potatoes, place them in a large bowl, pour over the dressing, and toss evenly. Serve fresh and crisp.

This dish works best with waxy potatoes, which stay crunchy and refreshing even after blanching.

Final Tip

The right ingredient is the key to a successful dish. By learning a few simple tricks to identify potato varieties, you can dramatically improve the taste and texture of your meals. Next time you shop for potatoes, don’t just look at the size—choose wisely, and your cooking will instantly level up.