Mainly farmed for American consumption in Idaho, the potato has a hidden, impressive history that travels far beyond that state. Indigenous to the Andes, they have a range of more than 4,000 varieties. Each variety is similar but distinct to another and between all of them, there are hundreds of flavors and textures, the main two being waxy and starchy. As a staple across the world, they have the “hometown homage” for many chefs, especially for Francis Mallman and Virgilio Martinez (Check out their Chef’s Table episodes!)
In Italy, potatoes are more common in the North near the mountains where heartier dishes reign. Waxy potatoes will hold their shape better and can be used for extra crispy roasting or even gratins, while starchy potatoes are prime for just about everything else. They, like pasta, are a blank slate that nicely accompany many sauces ie. cacio e pepe potatoes. You can also use it as a base for a delicious bolognese sauce, use it as pasta by making a potato filling for ravioli, or take on a longer project with potato gnocchi.