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
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.