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Foods -- Vegetables

Which potato is best for baking or frying?

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The cooking quality of potatoes may be determined by placing the potatoes in a brine solution made by dissolving 1/2 cup of salt in 5-1/2 cups of water. If a potato sinks to the bottom it has a high solids content and will be mealy when cooked. Mealy potatoes are good for baking, mashed potatoes and for fries. Potatoes that float in the brine are lower in solids and are waxy in texture when cooked. The waxy texture is best for potato salad, boiled potatoes, and scalloped potatoes.

PREPARED BY: Angela M. Fraser, Ph.D., Associate Professor/Food Safety Specialist, and Carolyn J. Lackey, Ph.D., R.D., L.D.N., Professor/Food and Nutrition Specialist, North Carolina State University (August 2004)

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