low- to medium-starch potato
Good source of potassium, vitamin B6, and vitamin C; provide dietary fiber when skin is consumed. Contain resistant starch when cooled after cooking, supporting digestive health.
About
Low- to medium-starch potatoes are cultivars of Solanum tuberosum that contain between 15-18% starch content by dry weight, positioning them between waxy low-starch varieties (under 15%) and high-starch russet potatoes (over 20%). These potatoes are characterized by a firmer, denser texture and more subtle flavor than their starchy counterparts. Common varieties include Yukon Gold, Red Pontiac, Fingerling, and Charlotte. Their intermediate starch content results in a creamy interior with enough structural integrity to hold shape during cooking, making them versatile for multiple preparations.
Low- to medium-starch potatoes have thin to medium skins, often golden or red in color depending on variety, and pale to golden flesh. The flavor profile is naturally buttery and slightly sweet, with earthy undertones that develop when roasted or boiled.
Culinary Uses
Low- to medium-starch potatoes are the workhorse of versatile potato cookery, excelling in both mashed and boiled applications where structure retention is desired. They are the preferred choice for potato salads, gratins, and sautéed preparations, as they absorb flavors while maintaining their shape and texture. In French cuisine, these varieties are traditional for dishes like Lyonnaise potatoes and pommes Anna. They also perform well roasted, steamed, or used in soups and stews where a creamy consistency is valued without excessive thickening. Unlike high-starch potatoes, they resist breaking apart during extended cooking.