Waxy potato varieties are low in starch and hold their texture.
The Kipfler, or German finger potato / Austrian Crescent, is a waxy, low starch potato. They're great for baking or boiling, especially for a cold potato salad. These keep their shape in pizza and pasta dishes. They're not the best for mashing and roasting (lack the 'fluff' factor).
The German Finger and the Austrian Crescent potato and are members of the Solanaceae, or nightshade, family along with eggplant and tomatoes.
Freshest all year.
Store in cool and dry cupboard, unwashed, away from onions. If washed, store in fridge for up to 5 days.
If you are roasting this type of potato, try boiling them first so they become crisp outside and fluffy inside.