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Bushman
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Posted 8:02 pm, 11/04/2008
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The Cooks Thesaurus Says
Varieties: Potatoes with a high starch content, like russets, bake well and yield light and fluffy mashed potatoes. Those with a low starch content, like red-skinned potatoes, hold their shape after cooking, and are great for making potato salads and scalloped potatoes. Medium starch potatoes are called all-purpose potatoes, and they'll work in most potato dishes.
Best for baking: russet potato
Best for potato salads, gratins, and scalloped potatoes: Yellow Finn potato, new potato, red-skinned potato, white round potato, and purple potato
Best for mashing: russet potato, Yukon gold potato, Caribe potato, and purple potato
Best for soups and chowders: Yukon gold potato, Yellow Finn potato, red-skinned potato, white round potato, and purple potato
Best for pan-frying: red-skinned potatoes, white round potatoes, new potatoes, and fingerling potatoes
Best for French fries: russet potato, purple potato, Bintje potato
Best for purees: fingerling potatoes
Best for roasting: new potatoes, Bintje potatoes
Best for steaming: new potatoes, Yukon gold potatoes
Best for potato pancakes: russet potato, Yukon Gold potato
White round potato These low-starch potatoes are great for boiling.
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whitehawk
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Posted 4:50 pm, 11/04/2008
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watery baking potatoes.
Use red ones next time if they don't have some good chefs' utility type potatoes.
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laidback
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Posted 4:44 pm, 11/04/2008
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I've always made really good potato soup but recently had something happen that never has. I used 5 lbs of potatoes and when all was said and done, there was barely enough potatoes for 3 small bowls. I basically had a pot of milk and butter! It's like they disappeared. The potatoes came from Lowes and had very thick peel. I've never seen potatoes like that. Has that ever happened to anybody else?
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