Potatoes… One of our comfort food, however it is prepared, whether baked, mashed, fried, stewed, roasted. Everyone loves spuds. Nowadays, there are different varieties of potatoes out in the market.
When we talk about baking potatoes – that is none other than Idahos and Russets. Considered to be the hands-down favorite of Americans, we love to bake, mash, fry or even shred them into gratins. One thing I noticed through the years, is not to ever bake this type of potato in foil as the skin will become soggy and the flesh will be even soggier.
All purpose potatoes which are also called boiling potatoes, are staples in the supermarket. They are very versatile and moderately starchy. They can be boiled, hashed and are good in stews, soups and even salads.
The long white potatoes commonly referred to as California long whites are fawn-skinned with white flesh and are moderately starchy. They can be a good substitute of all purpose potatoes even if their flavor is nuttier.
Round red variety or the redskins are moderately waxy and they hold their shape when they are cooked which makes them ideal for soups and stews as well as for roasting.
I have noticed other colorful varieties such as the yellow fleshed( Yukon gold), which are buttery and dense and purple potatoes, which I really haven’t tried yet.