Potatoes differ in additional methods than simply shade, measurement, and form. As Martha Stewart explains, potatoes fall underneath three totally different classes: starchy, waxy, and all-purpose. Whereas russet potatoes fall underneath starchy, different sorts similar to fingerling or purple bliss fall underneath waxy. Not like starchy potatoes, waxy potatoes are low in starch and excessive in moisture. Waxy potatoes, subsequently, make for baked potatoes which are mushy and gluey as a substitute of sunshine and fluffy.

When you’re not that accustomed to particular potato varieties, waxy potatoes are nonetheless simple to inform aside. The pores and skin is thinner, they usually’re additionally smaller and rounder as a result of they’re picked so much earlier. One of the simplest ways to consider it, in keeping with Bon Appétit, is by way of measurement. The larger the potato, the much less doubtless it is waxy, and the higher texture it’s going to be for baked potatoes. It does not get a lot simpler than a baked potato, heck you may even cook them in an air fryer

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