Waxy potatoes are generally small and have thin, smooth skin and a creamy flesh. Waxy potatoes are relatively low in starch and high in moisture so their cells stay intact when cooked. This means that slices or cubes hold up well when boiled or baked.

This makes waxy varieties the best choice for dishes where you want the potatoes to maintain their shape; such as salad, gratin, sauté and roast potatoes.

The interior of a waxy potatoes is firm, not fluffy or yielding, so they're not great for mashed recipes.

In this lesson you will learn:

• Using waxy potatoes to make pommes persillees
• Using waxy potatoes to make pommes miettes