Type C potatoes (starchy)

Description

Type C potatoes (starchy) are characterized by a dry, crumbly flesh and a thin, matte skin; when baked or mashed, they become fluffy and creamy, with a delicate, slightly sweet flavor that absorbs spices and fats well. They are rich in starch, providing slowly released energy, vitamin C, B vitamins (especially B6), potassium, and fiber; when consumed in reasonable portions, they support satiety, muscle recovery, and electrolyte balance, although those monitoring their blood sugar should be cautious about portion sizes. In the kitchen, they are excellent for mashed potatoes, purées, gnocchi, baking, crispy fries, and chips, pairing nicely with butter, cream, cheeses, herbs, as well as meat and fish. Store in a cool, dark, and well-ventilated place, away from light and onions; avoid the refrigerator, which can convert starch into sugar, and remove any sprouts before cooking.