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Starchy Potatoes
Mild and earthy, turning sweeter and fluffier once cooked.
Lens analyzedStarchy potatoes, like russets, turn fluffy and dry inside once cooked because of their high starch and low moisture content. That breakdown makes them well suited to baking, mashing, and frying. Their dry crumb soaks up butter, gravy, or oil more readily than a waxy potato does.
Where it comes from
Potatoes originated in the Andes and were bred over centuries into thousands of regional varieties, with starchy types like russets becoming the standard baking potato across North America. Their spread followed waves of settlement and trade that carried potato farming across the continent.
Buying it
Choose potatoes that feel firm and heavy for their size, with no green patches, soft spots, or sprouting eyes. A greenish tinge on the skin signals light exposure and should be avoided.
Storing it
Store starchy potatoes in a cool, dark, well-ventilated spot rather than the fridge, where cold temperatures convert their starch to sugar.
Keeps about 1 year in the pantry.
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