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Response to irisblue (Reply #3)

Thu Aug 17, 2017, 01:18 PM

4. Here's a handy guide!

http://www.huffingtonpost.com/2014/03/02/types-of-potatoes_n_4877050.html


Starchy: Like the classic Idaho or Russet, these potatoes are (obviously) high in starch and low in moisture. They’re fluffy, making them great for boiling, baking and frying, but they don’t hold their shape well, so they should be avoided in dishes like casseroles, gratins and potato salads.

Waxy: Like Red Bliss or New Potatoes, these have a low starch content and are often characterized by a creamy, firm and moist flesh that holds its shape well after cooking. They’re typically great for roasting, boiling, casseroles and potato salads.

All-Purpose: These potatoes have a medium starch content that fall somewhere in between the starchy and waxy potatoes. They’re a true multi-purpose potato, and therefore can be used for just about any cooking application. A classic example is the Yukon Gold.


We usually use something like Inca Gold or Red Bliss for our potato salad. After boiling, we make sure to shock them and chill them well, it really helps them stay together and hold their shape once they're in the salad.

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Saviolo Aug 2017 OP
mitch96 Aug 2017 #1
Saviolo Aug 2017 #2
dem in texas Aug 2017 #5
irisblue Aug 2017 #3
LineLineNew Reply Here's a handy guide!
Saviolo Aug 2017 #4
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