Value
GPC: 30015576
PREDOMINANTLY WAXY
Lower starch potatoes than waxy and absorb less water when cooked. These are usually new or young potatoes. They can have a dry matter of 14% or less but that is subjective. The supplier of the potatoes ultimately determines the cooking type. Ideal for boiled and jacket potatoes, as well as fried and grilled potatoes, stews, casseroles, soups, and fritters.
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