When it comes to the perfect roasting potato, not all are created equal. To get a crispy outside and creamy middle you'll need a floury potato. In Australia, the best varieties are Dutch Cream, Desiree, Coliban or Sebago. Start with any of these and you're well on the way to the perfect roast potato.
Potatoes – Floury / starchy potatoes are the best choice to give you that lovely soft and fluffy texture once baked. Great options are desiree or sebago (aka brushed potatoes in Australia) or Yukon Gold (America). Though when we make this at home, we'll use any potatoes we have on hand and still get a yummy result.
While Yukon Gold potatoes may not be readily available in Australian supermarkets like Coles, Woolworths and ALDI, there are several alternative potato varieties that can be used in their place. The top three alternatives are Dutch Cream, Desiree, and Nicola potatoes, with Coliban potatoes being an honourable mention.
Fluffy Potatoes. Next time you're making roasties for the family why not try 'Fluffy' potatoes such as King Edward or Maris Piper. These potatoes have a fluffy middle when cooked. They are not only great for family favourites such as ruffled up roasties but also tasty jackets or chunky chips.
Choosing Potatoes
Yukon gold and other yellow potatoes are low- to medium-starch potatoes, and are well suited to roasting, mashing, baked dishes, and soups and chowders. Round red and round white potatoes have less starch and more moisture, making them best for boiling, but they can also be roasted or fried.
Potato Russet Burbank. A large potato with dark brown russet skin that has an elongated shaped with a white dry, mealy flesh and deep eyes. The most popular Australian variety for French fries and wedges. They're also suited for baking and roasting.
When looking for a substitute for Yukon Golds, choose another waxy potato such as Red Bliss or another red potato. Baby or Fingerling potatoes are also good options. Try to stay away from starchy potatoes such as Russets for potato salad as they will not hold up.
The Yukon Gold potato, though yellow fleshed, is a cross between a yellow and a white potato and is usually labeled as such. A “yellow” or “gold” potato is not a Yukon Gold potato, but all three potatoes have similar starch contents and flavors and can be used interchangeably in recipes.
Desiree potatoes are best suited for cooked applications such as roasting, baking, and boiling. The tubers can be prepared and mashed as a side dish, sliced and roasted into wedges, or cubed and sautéed to develop a crispy exterior.
Floury potatoes
Including sebago (brushed) and golden delight potatoes. These are high in starch and low in sugar and moisture. They're great for roasting, mashing and making into chips, but aren't ideal for salads as they break up during cooking.
To make crispy roast potatoes, the temperature of the oven needs to be hot. If the oven is too hot the potatoes will burn before they crisp up. If the oven temperature is too cold your potatoes will not be crispy.
Russets are the most popular for baking as they're usually very large, with thicker skins and starchy centres. Other large floury potatoes which work well are Maris Pipers and King Edward. For your convenience, most stores will have varieties called 'Baking Potatoes'.
If you don't parboil your spuds, the outside skin will remain quite tough, meaning that whatever fat you use will not be able to get inside the cracks. To parboil your potatoes to perfection, cut them into large chunks and put them in a pot of boiling water for around ten minutes, depending on the size.
While Yukon Gold potatoes tend to be the best potato for mash, this variety isn't readily available in Australia. Aussie Taste recommend other yellow-fleshed potatoes, like Bintje, as a good alternative. These potatoes are small to medium sized and have a long oval shape.
TOOLANGI DELIGHT: A potato developed in Australia. This all-rounder has deep dimples and white flesh and is great mashed, baked, fried and excellent for gnocchi. 'NEW' POTATOES: These potatoes are 'baby' freshly harvested potatoes that have a white skin and white, firm flesh and are small and sweet.
Yellow Potatoes
Like most types of potatoes, yellow are an excellent source of energy-boosting carbohydrates, vitamin C, and potassium, but are also a good source of vitamin B6, thiamin, and dietary fiber. As their name implies, yellow potatoes have a golden flesh with a light tan skin.
King Edward has a round to oval shape and smooth pale skin with pink markings. Its floury texture means it makes beautiful mash, fluffy roast potatoes and can be dry baked but is not recommended for salads or frying. 1 kg is approx. 8-12 potatoes.
The Yukon gold potato stands beside the russet as one of the most popular types of potatoes in the kitchen, and for good reason! As their "all-purpose" categorization indicates, Yukon golds are great for just about anything: baking, roasting, boiling, grilling, frying and especially mashing.
Baked potato, jacket potato, or baked spud. Call them what you like, they're an easy weeknight meal.
A metal roasting pan will create the crispiest potatoes. However, a oven-safe glass dish can be used as well. If you don't toss the potatoes in oil, they won't create a crispy crust. Instead, you will be making baked potatoes.
The phrase “baked potato” typically refers to a whole potato being cooked in the oven with the intent of being cut open and stuffed (commonly with butter, sour cream, cheese, etc.). Roasted potatoes, on the other hand, are cut into smaller pieces and cooked in the oven until they're perfectly crispy on the outside.
What type of potato makes the best french fries, Russets. This mealy potato is high in starch and low in moisture which makes them absolutely delicious for french fries. The russets do not stop there, the high starch content makes for a fluffy baked potato.