As cooks, we can appraise potatoes from two points of view—culinary use and
as cooks, we can appraise potatoes from two points of view—culinary use and
AmericanOtherEasy30 minBy Northstar
Ingredients
Servings
4
- 1. The dry, fluffy, starchy, mealy types which produce the most appealing and tasty baked
- 2. The waxy, moist types with lower starch content that hold up well and firmer when you
Instructions
- 1
potatoes. These are also good choices for frying and deep-frying as they absorb less
- 2
oil. These potatoes tend to fall apart when you boil them.
- 3
cook them in water. They are best as boiled and scalloped potatoes or in potato
- 4
salads. These varieties still taste good baked, but sacrifice the dry fluffy texture.
Tags
recipe