Gordon Ramsay has made no secret of his preference for Charlotte potatoes among main crop waxy potatoes, which tend to retain their shape more than floury potatoes. For this reason, Charlotte and other waxy potatoes are ideal for stews or as accompaniments to stews, as they won't fall apart even as they reach leftover status.
An example of this effect can be seen in action during the preparation of our old-fashioned beef stew. This is a fairly involved recipe with a lot of steps, but it's worth the effort, as the stew will yield plenty of portions and last for days, becoming more flavorful with each passing hour. To make it, you'll need to cook some flour-dusted beef chuck cubes with onions, garlic, and bacon in several stages, with the peeled and diced potatoes entering along with the carrots after the stew has had about 1 ½ hours to simmer. Cook for another 30 minutes until the potatoes are tender before adding one last hurrah of seasoning and serving hot with fresh thyme as a garnish. Another great way to use these potatoes is in this aloo curry recipe, where the potatoes are added to a fragrant pot of oil, cumin seeds, onion, garlic, and chile pepper along with curry powder, salt, pepper, and turmeric. Once the potatoes are evenly coated, add vegetable broth and cook for about 25 minutes, until the potatoes are tender but still fully intact.
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