I just ran across this article and thought it might be of interest here:
-
-
I mostly grew up eating red potatoes. I always thought they were creamier and would be my choice for potato salad, but wouldn’t work well for for baked potatoes. My Cajun neighbor made a baked dish with red potatoes. It consisted of a layer of sliced potatoes followed by sliced onion topped with sliced butter, salt and black pepper. She continued layering until it filled up the casserole dish. Don’t get me wrong. I love baked potatoes with all the toppings, but given the choice I would take that Cajun dish.-
I want to know more about the Cajun dish. It sounds delicious! -
mrichie1229 I am guessing she baked it 350 until the potatoes and onions were soft. Be generous with the butter and the salt and black pepper. The black pepper created a kick. Just layer it and cover when you bake it. Since it is just me and the wife we sometimes microwave it.
-
-
Does Yukon gold qualify as a white potato? Those are hands down my favorite for any purpose that involves mashing them up. I like the way the red potatoes stay together for potato salad, etc.Comment
-
Potatoes in Peru. Every one of them tastes different, and every one absolutely tastes like potato.
Comment
-
Go Redskins......potatoes, I meanComment
-
Just add butter to whatever potato you got.
Comment
-
I will take any potato other than sweet - which aren't really potatoes at all in my book... yams and sweet potato are something I just don't care for...Comment
-
I am with you. I can't stand sweet potatoes. Part of it might be the fact that I had to eat them as a kid because my mom ALWAYS over planted them every summer. Of course we could not give them away or let them go to waste. So I had to eat them all the time. Hated them the whole time. Still do.Originally posted by jfmorris View PostComment
-
I just love potatoes. We harvested about 200 lbs this year. Kennebac, Norland Reds and fingerlings. But does not matter to me. Love them all!Comment
-
Red are waxy to me, so for potato salad good, otherwise no. White are boring. I am also a Yukon Gold fan, though I don't eat a lot of potatoes. Sweet potatoes also a giant NO, hate them. My mom loved them, so cooked them a lot, thus I hate them. I had some sweet potato baked fries once about maybe ten years ago, with some kind of spicy seasoning, that I would eat if I were starving. Pretty simple.Comment
-
Russets for baking, but other than that, I don't differentiate much between the different kinds.
I use whatever is on sale for pretty much any application. I will say that fingerlings with oil and kosher salt make a great roasted potato.
Add me to the NO Way list for sweet potatoes. Those things are just flat out gross.Comment
-
A good russet is probably my favorite especially with the skin on and for potato skins. Then, a YG.
My wife hates sweet potatoes so we never eat them.
That said, I do like them in small quantities. They have some very nice potato chips that use sweet potatoes. I also had a really good breakfast skillet some years ago that used sweet potatoes as the base along with the usual egg, bacon, cheese, onion, sour cream, and probably chorizo.Comment
-
I worked for a commercial salad kitchen for a while, and our main product was potato salad. Most of the year we used reds and whites, 50/50. The reds would hold shape and the bakers would break down and flavor the sauce. Both contributed to the texture. If we could get yellows/Yukons, we would go with those, but that would only be for a month or two each summer.Last edited by Murdy; September 6, 2023, 12:06 PM.Comment
Comment