What type of potato is most suitable for making sautéed potatoes?

The most suitable type of potato for making sautéed potatoes is Chef's potatoes. These are generally a medium-starch variety that hold their shape well during cooking, which is ideal for sautéing. They have a balanced moisture content, allowing them to achieve a nice golden-brown exterior while remaining tender inside when pan-fried. This consistency helps achieve a perfect texture that is crispy on the outside and creamy on the inside, ideal for sautéed dishes.

In contrast, other types of potatoes present specific characteristics that may not be ideal for sautéing. Creamer potatoes are small and often waxy, which tend to hold their shape but might not yield the same level of crispness as Chef's potatoes when sautéed. Waxy potatoes generally have lower starch content, making them firm and more suitable for boiling or salads rather than sautéing, where a greater ability to caramelize is desirable. Russet potatoes, high in starch, are excellent for baking and mashing but can become mealy and fall apart when sautéed, making them less suitable for this technique.