Serves: 5
*Mealy textured potatoes, commonly called Idahos or Russets, have thick brown skin and a dry, mealy texture that makes them excellent for baking, frying and mashing.
*Waxy potatoes, also known as all-purpose or thin-skinned potatoes, include round white- or red-skinned potatoes, long white-skinned potatoes, Yukon Gold potatoes with buttery-yellow flesh, and even purple potatoes. Waxy potatoes, so called for their moist, smooth flesh, are excellent for boiling and steaming and can also be baked or fried.
*New potatoes are generally small, freshly harvested thin-skinned potatoes. They are wonderful boiled in their "jackets" (unpeeled), then tossed with butter and chopped parsley.
*Fingerling potatoes, available in some markets, come in many shapes and sizes, though many do resemble a finger in size and shape.
*Sweet potatoes come in two basic varieties. Dry sweet potatoes have a pale orange flesh that is dry and mealy after cooking. Moist sweet potatoes have a bright orange flesh and are sweet and moist when cooked. Moist sweet potatoes are often incorrectly sold as "yams." However, yams, which may be found in Caribbean markets but rarely make it into mainstream supermarkets, are a different species altogether.
This Cook's Note: Potato Pointers recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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