Which type of starch is preferred for making Château potatoes?

When preparing Château potatoes, high starch potatoes are preferred due to their unique texture and flavor profile. High starch potatoes, such as Russets or some varieties of Idaho potatoes, contain more amylose, which contributes to a fluffy and dry texture when cooked. This characteristic is particularly desirable when creating the delicate, refined appearance and consistent texture of Château potatoes.

Château potatoes are traditionally prepared by parboiling and then sautéing them until golden brown, which enhances their natural flavors while maintaining a tender interior. Using high starch potatoes ensures that they hold their shape well during cooking, avoiding excess moisture that can lead to a soggy texture. The resulting dish is light and elegant, which is the hallmark of this classic preparation.

In contrast, low or medium starch potatoes would not achieve the same light and fluffy quality once cooked as they tend to be waxier and more moist, which affects the final dish's desirable characteristics. Thus, high starch potatoes are the ideal choice for this culinary preparation.