Which potatoes have the least starch?

December 23, 2025 •

4 min read

According to culinary experts, the starch content is a primary factor dictating how a potato cooks, with low-starch, waxy varieties known for holding their shape and firm texture. If you're looking for which potatoes have the least starch, your answer lies in understanding the different categories of this versatile vegetable and how their unique composition affects your cooking.

Quick Summary

Low-starch, or waxy, potatoes are the best choice for recipes where you need them to hold their shape, such as salads, soups, and gratins. Varieties like red, new, and fingerling potatoes have a higher moisture content, resulting in a firmer, creamier texture when cooked, unlike their floury, high-starch counterparts.

Key Points

Waxy Potatoes are Low in Starch: Varieties like red, new, and fingerling potatoes have the least starch and the most moisture.
Low Starch Holds its Shape: Due to a lower starch-to-water ratio, waxy potatoes remain firm and intact during boiling and roasting, making them ideal for salads and soups.
High Starch Equals Fluffy Texture: High-starch, or mealy, potatoes like Russets are best for dishes that require a fluffy texture, such as mashed or baked potatoes.
All-Purpose is the Middle Ground: Potatoes like Yukon Gold have a medium starch content, offering a balance that works for most cooking methods.
The Salt Water Test Reveals Starchiness: A simple test with salt water can help you identify a potato's starch level, as waxy potatoes will float while starchy ones will sink.
Low Starch Avoids 'Gluey' Mash: The low starch content and dense texture of waxy potatoes can result in a gummy mash if overworked, which is why starchy potatoes are preferred for mashing.

The Potato Spectrum: Waxy vs. Starchy

Potatoes can be broadly classified into three categories based on their starch and moisture content: waxy (low-starch), starchy (high-starch), and all-purpose (medium-starch). The amount of starch directly influences the potato's texture and how it behaves during cooking. Understanding this spectrum is the first step toward selecting the right potato for your culinary needs. While some sources may provide extensive lists, a general rule of thumb is that smaller potatoes tend to be waxier, while larger ones are starchier.

Waxy Potatoes: The Low-Starch Champions

Waxy potatoes are your go-to for the lowest starch content and highest moisture. These spuds have a dense, creamy flesh and very thin, smooth skin. Because they are low in starch, their cells do not break down as easily when heated, allowing them to hold their shape exceptionally well through various cooking methods. This firm texture is why they are so desirable for certain dishes.

Popular low-starch varieties include:

Red Potatoes: Known for their thin, red skin and firm texture, they are a classic choice for potato salads and boiling.
New Potatoes: These are simply young potatoes harvested early. Regardless of the variety, their youth means a thinner skin and a waxier, less starchy interior.
Fingerling Potatoes: Small, elongated, and available in several colors, fingerlings have a nutty flavor and a firm, waxy texture that makes them perfect for roasting or salads.
French or Kipfler Fingerlings: Specific varieties known for their distinct shape and flavor profile.
Jersey Royals: A classic variety prized for its waxy texture and delicate flavor.

All-Purpose Potatoes: The Middle Ground

All-purpose potatoes, such as the popular Yukon Gold, fall somewhere in the middle of the spectrum. They have a moderate starch level, which makes them versatile enough for many cooking applications. They can hold their shape relatively well when boiled but still produce a fluffy result when mashed, though not as airy as a high-starch potato. Their creamy texture and buttery flavor make them a flexible option for many recipes.

Starchy Potatoes: High-Starch, Low-Moisture

At the opposite end of the spectrum are high-starch, or mealy, potatoes. These varieties have a lower moisture content and a denser cellular structure that breaks apart easily when cooked. This results in a fluffy, flaky, and dry texture, making them excellent for absorbing liquids and flavors. Russet and Idaho potatoes are the most common examples of this type. While not the answer to the question "which potatoes have the least starch?", they are the best choice for certain applications.

How Starch Affects Cooking Outcomes

Understanding the science behind starch is key to choosing the right potato. Starch is released when a potato's cells break down. In high-starch potatoes, this creates a fluffy consistency. In low-starch potatoes, the cells remain intact, leading to a firm texture.

Cooking with Low-Starch Potatoes

Salads: Since they hold their shape, low-starch potatoes are perfect for holding up in potato salads without turning to mush.
Soups and Stews: For recipes with longer cooking times, waxy potatoes ensure you have firm, distinct chunks rather than dissolved pieces that thicken the broth.
Gratins and Casseroles: Their ability to maintain shape is essential for layered baked dishes.
Roasting and Boiling: Low-starch potatoes roast beautifully, developing a creamy interior and delicious flavor. They also boil perfectly without falling apart.

Cooking with High-Starch Potatoes

Mashed Potatoes: High-starch potatoes absorb butter and cream, creating a light, fluffy mash. Mashing waxy potatoes can result in a gummy texture.
Baking: Their fluffy texture is ideal for baked potatoes, where the skin becomes crisp and the inside is light and airy.
Frying: For classic French fries, a high-starch potato like a Russet will produce a crispy exterior and a fluffy interior.

A Simple Test for Potato Starchiness

If you have an unidentifiable potato on hand, there's a simple, reliable test to determine if it's waxy or starchy. Mix a solution of 1 part salt to 11 parts water in a measuring jug. Place the potato in the mixture. A dense, floury (high-starch) potato will sink to the bottom, while a waxy (low-starch) one will float. This quick test can save your recipes from a cooking disaster.

Comparison of Potato Types


Feature	Low-Starch (Waxy)	Medium-Starch (All-Purpose)	High-Starch (Mealy)
Starch Content	Low	Medium	High
Moisture	High	Medium	Low
Texture	Firm, creamy, moist	Creamy, somewhat fluffy	Fluffy, dry, mealy
Skin	Thin	Thin to medium	Thick, russeted
Best For	Salads, soups, boiling, gratins	Roasting, general purpose, mashing	Baking, frying, mashing
Maintains Shape?	Yes	Moderately	No, falls apart

Choosing the Right Potato for Your Meal

The quest to find which potatoes have the least starch ends with the waxy varieties like red, new, and fingerling potatoes. Their high moisture and low starch content mean they hold their shape, making them the superior choice for dishes where you want distinct, firm pieces. Conversely, for mashed potatoes or crispy fries, a high-starch potato is a better fit. By understanding the simple science behind starch, you can confidently select the perfect potato for any recipe, ensuring delicious and consistent results. For more details on cooking potatoes, you can refer to authoritative culinary resources, such as those provided by Martha Stewart.

Frequently Asked Questions

Waxy potatoes, which are low in starch, include red potatoes, new potatoes, fingerling potatoes, and varieties like Jersey Royals and Dutch Cream.

Yes, red potatoes are a classic example of a low-starch, waxy potato. Their firm texture makes them excellent for holding their shape in dishes like potato salad.

Low-starch, waxy potatoes like red or new potatoes are the best for potato salad. They hold their shape well after boiling and won't turn into a mushy consistency when mixed with dressing.

A simple way to test is to place a potato in a solution of 1 part salt to 11 parts water. Waxy potatoes will float, while denser, high-starch potatoes will sink.

High-starch potatoes tend to fall apart during long cooking times, which is not ideal for soups and stews where you want intact potato pieces. A low-starch, waxy potato is a better choice for these recipes.

While it's possible, it is not recommended to use waxy potatoes for a creamy mash. Their low starch and dense texture make them harder to mash and can lead to a gummy or pasty result.

All-purpose potatoes, like Yukon Golds, are versatile and can be used for most recipes. They are suitable for roasting, pan-frying, soups, and even mashing, though they won't yield the same fluffy texture as a high-starch potato.