How can I make a floury potato

Floury vs. waxy: Which potatoes are best suited for

"Firm boiling", "floury" or "predominantly firm boiling" - this is how potatoes are labeled in German supermarkets. Here's what you should know about the labels before you start cooking.

Whether fried, deep-fried, mashed, cooked with or without the peel - the potato is an important component of many nutritious dishes. According to the World Food Organization FAO, the potato is one of the 13 most important staple foods. The nightshade plant, which was imported from South America to Europe by Spanish sailors around 1600, was initially considered an ornamental plant in Europe because of its beautiful flowers.

Potatoes became popular in Germany after the Prussian King Frederick the Great issued an instruction in 1756 to cultivate the plant for food. On average, every German today eats around 60 kilograms of potatoes a year.

It's in the potato

Potatoes, also known as potatoes, contain a lot of carbohydrates, fiber, vegetable protein and amino acids, but almost no fat. That is why they are also well suited as filling agents for diets.

Potatoes are also known to be high in starch. It is precisely this ingredient that defines the three categories into which potatoes are divided: waxy, predominantly waxy and floury (boiling). Because the more starch a potato tuber contains, the looser it becomes when cooked.

Solid boiling

These potatoes have a fine-grained, moist flesh. Their shape is oblong to oval. Their starch content is eleven to 13 percent. Your shell will therefore not burst open when you cook it. In the supermarket, waxy potatoes are marked with a green color code. The earlier in the year it is harvested, the milder in taste.

Waxy potatoes are particularly suitable for dishes such as:

  • potato salad
  • fried potatoes
  • Gratin
  • Potato pancakes / hash browns
  • Jacket potatoes
  • Parsley potatoes
  • Salt potatoes
  • potato gratin

Common types of potatoes with waxy properties are:

  • Cilena
  • Sieglinde
  • Nicola
  • Linda
  • Hansa
  • Selma

Predominantly waxy

Potatoes that are classified as predominantly waxy contain 13 to 15 percent starch. When frying or deep-frying, they therefore develop an appetizing tan. The tubers are medium firm and drier than waxy ones after cooking. The shell bursts easily when cooking. When sold, they are marked with a red color code.

Predominantly waxy potatoes are particularly suitable for dishes such as:

  • Hash browns
  • Salt potatoes
  • Stews
  • Casseroles
  • French fries

Common potato varieties with predominantly waxy properties are:

  • Velox
  • Berber
  • Marabel
  • Agria
  • Solara
  • Quarta
  • Satina
  • Secura
  • granola


Floury potatoes usually ripen later and therefore taste strong and aromatic. The meat is coarser than the other types of cooking, rather dry and very soft. They contain 14 to 16 percent starch, which means that the tubers disintegrate over long cooking times and can be easily chopped up. Floury potatoes are marked with the blue color code in the supermarket.

A hot potato: The cracked peel indicates a high starch content. (Source: imago images)

Floury potatoes are particularly suitable for dishes such as:

  • puree
  • gnocchi
  • Dumplings
  • Soups
  • croquettes
  • Open potatoes
  • Grilled potatoes

Common potato varieties with floury cooking properties are:

  • Adretta
  • Afra
  • Auditorium
  • Freya
  • Irmgard
  • Karlena
  • Likaria

When in doubt for preference

For dishes where the consistency of the potato is essential, such as fried potatoes, you should adhere to the recipe when choosing between waxy, predominantly waxy or floury. After all, it is not possible to make crispy fried potatoes from floury potatoes or to cook a light puree with waxy potatoes.

For dishes such as boiled potatoes, however, the type of tubers you choose depends primarily on your personal taste.

more on the subject

  • Subjects:
  • Life,
  • To eat and drink,
  • Potatoes,
  • Potato salad,
  • Potato soup,
  • Cook,
  • Ingredients,
  • Fried potatoes,
  • Carbohydrates,
  • Fiber,
  • Deep-frying,
  • protein