Waxy Potatoes
Dense, buttery potatoes with thin skins that hold their shape beautifully when cooked, perfect for salads and boiling
Storage
Store in a cool, dark, well-ventilated place like a pantry or basement, never in the refrigerator which converts starches to sugar. Keep in breathable bags or loose in baskets. Avoid potatoes with green spots, sprouts, or soft areas. Small fingerlings and new potatoes stay fresh 1-2 weeks, while mature waxy varieties last several months when properly stored.
Shelf Life
1-2 weeks for new potatoes, 2-3 months for mature varieties
Flavor & Texture
Creamy, slightly sweet flesh with a subtle nutty undertone when cooked. Raw texture is firm and dense. When boiled or steamed, they become tender yet maintain their shape with a smooth, non-grainy consistency. Thin skins are delicate and pleasant to eat, adding color and nutrients.
Prep Tips
Scrub well under running water but don't peel unless desired - the thin skin adds flavor and nutrients. Cut into uniform pieces for even cooking. Start in cold salted water and bring to a gentle simmer to prevent splitting. Add a splash of vinegar to cooking water to help maintain shape and prevent mushiness.
How to Use It
- Boil whole for classic potato salads with herbs and vinaigrette
- Steam and smash for crispy roasted potatoes with golden edges
- Slice thin for gratins and scalloped potato dishes
- Roast halved with olive oil and herbs for simple sides
- Use in place of russet potatoes in most recipes.
Tastes Great With
butter, olive oil, dill, parsley, chives, garlic, lemon juice, vinegar, mustard, bacon, cheese, onions, herbs
Watch Out For
Don't store in the fridge as cold converts starches to sugars, making them overly sweet. Avoid green-tinged potatoes which contain solanine. Watch cooking time carefully as they can go from perfect to mushy quickly. If skins split during cooking, that's normal for fresh potatoes.
Fun Fact
Waxy potatoes get their name from their smooth, almost waxy appearance when cut. Their high moisture and low starch content makes them the potato of choice for European-style potato salads, where maintaining the potato's shape is essential for the dish's traditional presentation.