On Potatoes

Goodness me! When I started blogging I promised not to blog about cooking, although I think I have broken this promise once before. Here are my notes on buying & cooking potatoes.

  1. They have a floury <–> waxy  dimension; this page at bonappetit  describes it.
  2. Great British Chefs also have an article on potato type selection depending on purpose, they list 17 common potato types.
  3. Serious Eats talks about making hash browns, which involves according to the author, grating, precooking and extracting the water. They recommend using floury potatoes for hash browns; Maris Piper are floury!

Image Credit: from flickr CC Raymond Gaither 2013 BY

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