Alas, there is not way we can tell by looking at a potato whether it will be waxy or floury. But retailers are increasingly offering advice as to the suitability of potatoes for various cooking methods. The new baby chats or first early Coliban or Sebago varieties available is spring and summer are waxy and good for boiling to eat hot or in salads. Winter maincrop potatoes tend to be floury and good for mashing, but the red-skinned Desiree and Pontiac varieties and Tasmanian Pink-Eye with its red skin and yellow flesh, are firmer and are better for boiling. Good waxy potatoes to look for in winter are Bintje and Kipfler, both which have a fine flavor. New potatoes are reliably waxy and are good for salads. Waxy and floury varieties of potato all cook very successfully in the microwave oven.
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Asian Recipes **
