I never know which potatoes to use for what dishes (roast, boiled, mashed), and please include North American varieties such as russets and yukon gold.
Catherine, Portland, Oregon, US
Reigning supreme as the UK’s No 1 vegetable, potatoes can do no wrong – so long as you choose the right one for the job. “It is really important,” says David Taylor, chef director of Grace & Savour in Solihull. “If you’re doing a lamb hotpot, for example, the [wrong] potato could absorb all the liquid and collapse.” Recipes often stipulate “waxy” or “floury” potatoes, so it’s really worth clocking a few names.
To avoid calamity, Gelf Alderson, executive chef at River Cottage and author of Great Roasts, would “never use any [recipe] that doesn’t name the [type of] potato, because…