For some, it isn’t a meal without potatoes. Now, the growing number of heirloom and specialty varieties is making potatoes more versatile than ever.
What distinguishes one potato from another is the amount of starch and moisture they contain. That determines the best use for that spud.
With their lower level of starch and waxy texture, red and new potatoes are good for potato salad.
Starchy russet or Idaho potatoes are ideal for baking, frying and mashing.
The long white potato with its thin, light-colored skin is a great all-purpose potato, fine for boiling, baking and roasting.
Round white potatoes have a medium level of starch and are good for mashing because they develop a creamy texture when cooked.
The yellow-fleshed Yukon Gold has a buttery flavor that takes beautifully to mashing.
Stored properly in a cool, dry, dark place, potatoes should last two to three weeks. If they’re packaged in a plastic bag, transfer them to a basket or other container that allows air circulation.
Don’t store them with onions, which give off a gas that can hasten their decay.
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