With countless potato varieties to choose from, it can be difficult to know which one will be a great addition to your soup. The right potato will add an extra boost of flavor and texture, while the wrong one can create a mushy, unappetizing mess. Depending on the soup you're making, there are three main types of potatoes to choose from.
The first is starchy potatoes which are high in starch and low in moisture. These are great for boiling and mashing. Then, there are all purpose potatoes.
They have less starch and more moisture than starchy potatoes and are excellent for everything. Hence, why they are called all purpose. Finally, there are waxy potatoes which are low in starch and high in moisture.
These are great for roasting and slicing. The difference in starch and moisture content makes some potatoes more ideal for certain recipes. Hoping to make perfectly crispy , you'll need a starchy potato like russets.
To recreate , Yukon gold potatoes are ideal. Waxy potatoes are the best for soups Waxy potatoes usually have a slightly sweeter flavor than their starchy counterparts. They're also smaller in size and have a thin red, yellow, or purple skin.
Their thin skin makes them easy to cook with because the skin is edible and doesn't need to be removed before consumption. The most common waxy potatoes are red, fingerling, and new. All of these potatoes will make great additions to your soup because they maintain their shape when cooked in liquids.
This makes them ideal for coo.
