Which type of potato is NOT typically used for making Chateau potatoes?

Chateau potatoes, also known as chou pommes or chateau-style potatoes, are typically made from varieties that are suitable for boiling and have a waxy texture. High starch potatoes, like Russets, are preferred for baking and mashing due to their fluffy texture when cooked, which makes them less ideal for the precise presentation and texture desired in Chateau potatoes. These potatoes are generally creamy and hold their shape well after cooking, which is a characteristic of waxy or all-purpose potatoes.

Baking potatoes are usually higher in starch and lack the firm texture needed for Chateau potatoes, while new potatoes are often waxy and freshly harvested, making them suitable for this dish. All-purpose potatoes, while they can have varied textures, are typically the most appropriate for many cooking methods, including the specific requirements of Chateau potatoes. Therefore, high starch potatoes are not suitable for the gentle cooking technique and aesthetic presentation associated with Chateau potatoes, solidifying why this type is not typically used in their preparation.