Waxy Potato

VegetableSolanaceaeNightshadeMildEarthySlightly SweetCreamyFirmButtery

Nutrition (per 100 g)

Calories: 77
Protein (g): 2
Fat (g): 0.1
Carbs (g): 17
Fiber (g): 2.2
Sodium (mg): 7

Values typical for waxy potato varieties (e.g., red and new potatoes); may vary by cultivar and growing conditions.

Storage

Room temp: up to 21 days
Refrigerated: up to 0 days
Frozen: up to 0 days

Waxy potatoes are low-starch, high-moisture potatoes with thin, often tender skins and a close, creamy flesh that holds its shape after cooking. Common waxy types include red potatoes, many fingerlings, and young “new” potatoes. Compared with starchy potatoes like russets, waxy varieties have a firm bite and a subtly buttery, slightly sweet flavor.

Because they resist falling apart, waxy potatoes excel in preparations where defined pieces are desirable. They boil, steam, and roast evenly, staying intact in salads, braises, soups, and stews. Their thin skins are frequently left on for added texture, nutrients, and color, and they pair well with bright, herby dressings, dairy, olive oil, and assertive seasonings.