Potato – floury varieties and their uses
Floury potatoes are so named because of their low moisture and sugar content. They are high in starch. Floury potatoes are best used for baking, roasting, mashing and deep-frying. Due to their low sugar content they tend to fall apart when boiled. Common floury varieties include – coliban, spunta, russet (pictured), kennebec (this variety makes up 40% of Australia’s potato crop and is largely used for processed chips).