Ottolenghi explains why potato type matters for cooking success

Summary: Yotam Ottolenghi explains that the type of potato matters for cooking. Floury potatoes, which have higher starch levels, collapse when cooked, making them ideal for fluffy mash. Waxy potatoes are firmer and hold their shape better.

In Spain, seasonal potatoes are likely suitable for various dishes. The longer potatoes stay in the ground, the starchier they become. Ottolenghi emphasizes that regardless of type, potatoes can be adapted for baking, boiling, or mashing.

He suggests that using plenty of butter can enhance any potato dish. Ottolenghi has been sharing recipes and kitchen advice since 2006, helping home cooks with their culinary questions.

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