Waxy potatoes have smooth, dense flesh that holds its shape well when cooked. They work well in salads or simply boiled. Key waxy varieties include Charlotte, Maris Peer, and Jersey Royals.
Waxy potatoes are available year-round, with new season potatoes available from April to July. Avoid wrinkled, sprouted or discoloured potatoes.
Waxy potatoes should be kept in a cool dark place (but not the fridge), preferably in a breathable sack or paper bag. New potatoes should be eaten within three days, whereas older potatoes can be kept for several months in the right conditions. Parboiled waxy potatoes freeze well.
Article by Felicity Cloake