For corned beef and cabbage, red potatoes or Yukon Gold potatoes are the top choices. These waxy varieties hold their shape during long simmering, avoiding a mushy texture that starchy russets can develop.

Why Waxy Potatoes Excel

Waxy potatoes like red or Yukon Gold have less starch, so they stay firm and buttery when boiled with the brisket, cabbage, and carrots. Recipes consistently call for 3 pounds of red potatoes, halved or chunked, added midway through cooking to prevent over-softening.

This matches traditional St. Patrick's Day prep, where the potatoes absorb the spiced broth without falling apart—perfect for a one-pot meal.

Recipe Quick Tips

  • Prep : Wash and cut 3 lbs red potatoes into large chunks; add after 3-4 hours of corned beef simmering.
  • Alternatives : Baby potatoes work for smaller bites; avoid russets unless mashing post-cook.
  • Timing : In slow cookers, potatoes go in for the last 5-6 hours on low.

Trending Forum Vibes

Online cooks on Reddit and recipe sites rave about roasting leftovers—crisp red potato edges pair with cabbage for killer hash. As of early 2026, St. Paddy's tweaks trend toward air-fried versions for extra crunch.

TL;DR: Go red potatoes—they're buttery, firm, and recipe-standard for perfect corned beef and cabbage. Information gathered from public forums or data available on the internet and portrayed here.