Waxy potatoes have a low starch content and high water content, which gives them a firm flesh that holds its form during the cooking process rather than turning to mush, or more appropriately ...

There are three basic types of potatoes and they range from the least starchy (waxy), medium starch (general all rounder) and fully starched up (floury). A higher amount of starch present means ...

changes the red colour produced by iodine with cereal starches of the glutinous (waxy) variety into bluish-purple; it was therefore considered to be a starch-synthesizing enzyme. But having ...