The great potato debate.

[UnklSnappy]

Salt potatoes are one of my favorites even though I don't have them as much as I used to.

 

[whm1974]

I would also like to try out blue potatoes as well but I can't them get locally.

 

[Carson Dyle]

Mmm... salt potatoes. I may need to buy some more salt.

 

[whm1974]

Mmm... salt potatoes. I may need to buy some more salt.

And just what will you do with that much salt?

 

[Mr.IncrediblyBored]

And just for the record: yukon gold > red > russet potatoes

 

[whm1974]

And just for the record: yukon gold > red > russet potatoes

I'm thinking that the US needs to grow a variety of spuds just like Peru does.

 

[whm1974]

What is consider the best tasting variety?

 

[whm1974]

What!!!??? No one has a favorite spud they like?

 

[zinfamous]

And just for the record: yukon gold > red > russet potatoes

yeah, gold are the best. (also called "New Potatoes" in every part of the world that isn't the stupid US. )

Red also have their own sort of flavor that is necessary for hearty stews, cabbage with corned beef type dishes, certain salads, etc.

I don't know why anyone eats Russet potatoes.

 

[Mr.IncrediblyBored]

yeah, gold are the best. (also called "New Potatoes" in every part of the world that isn't the stupid US. )

Red also have their own sort of flavor that is necessary for hearty stews, cabbage with corned beef type dishes, certain salads, etc.

I don't know why anyone eats Russet potatoes.

I've seen them called yellow potatoes. Either gold or yellow makes more sense than new potatoes. Oh, "new" are they? They just invent them? Stupid world.

Agreed on the rest of your post. Russet potatoes should be used exclusively for fries.

 

[Carson Dyle]

What!!!??? No one has a favorite spud they like?

Russets for baking and mashing. Golds for stews, soups, home fries and boiling/steaming. Reds for boiling/steaming. I tend to keep it simple and most often have new red potatoes that I steam whole, then usually (not always) top with a little butter.

 

[zinfamous]

I've seen them called yellow potatoes. Either gold or yellow makes more sense than new potatoes. Oh, "new" are they? They just invent them? Stupid world.

Agreed on the rest of your post. Russet potatoes should be used exclusively for fries.

new as in new harvest. They are early in the harvest, which is why they are called new. It's the best time of year in potato land when you are actually depending on your local harvest, and not some crap that can be shipped from anywhere in the world so that seasons no longer matter.

The term goes back long before faceless American corporations started assigning stupid marketing names. Oh, Yukon gold? You mean they come from the Yukon? lolwut?

 

[whm1974]

yeah, gold are the best. (also called "New Potatoes" in every part of the world that isn't the stupid US. )

Red also have their own sort of flavor that is necessary for hearty stews, cabbage with corned beef type dishes, certain salads, etc.

I don't know why anyone eats Russet potatoes.

Probably the fact they are most common and mono-crop potato around. Yeah after eating the Reds I brought, I'll try to avoid Russets if I can.

I would like to find blue and purple potatoes just to see what the fess is about.

 

[dainthomas]

Boil em, mash em, stick em in a stew.

 

[Carson Dyle]

RE: "new" potatoes

I've always used the term synonymously with small/baby potatoes. Apparently, that's not correct. And nothing to do with gold potatoes.

What are new potatoes?

Many people generically refer to any small potato as "new," but there's a lot more to it than that. New potatoes are those that have been freshly dug and brought to market without curing.

What do I get when my recipe calls for new potatoes?

The true definition of a new potato is what it sounds like – a potato that is newly harvested. When potatoes are first harvested the skin is more fragile. The potatoes need time to cure in order for the skin to dry out and be more durable. The skin of a freshly dug potato is more tender, has a better texture, great for recipes where you keep the skin on. This type of potato is not good for the grocery store. They don’t ship very well. Instead new potatoes in the grocery store are generally seen as being small potatoes. My experience is that smaller sized potatoes have more tender skin than the larger types. For your recipe calling for new potatoes buy the smallest potatoes you can find in the store. Bags of small potatoes of multiple colors are common nowadays. Fingerling potatoes are a good choice as well. If at all possible, go to the farmer’s market and look for freshly dug potatoes – these will be the ideal.

 

[Exterous]

I would like to find blue and purple potatoes just to see what the fess is about.

Purple potatoes are quite good. You might be able to find a small bag of them at a Trader Joes, Fresh Thyme or similarly hippie place

 

[whm1974]

Purple potatoes are quite good. You might be able to find a small bag of them at a Trader Joes, Fresh Thyme or similarly hippie place

One of case managers of the treatment center I'm in, brought in some purple cabbage and serve it to us. That was pretty good.

Now I need purple potatoes.

 

[Alpha One Seven]

There is no bad way to cook a potato.
As for salt, a guy stops at the local general store and sees the entire front wall of the store is piled high with 50lb bags of salt. He then walks to the back and sees twice as much stacked back there, he looks in the back room and sees even more there.
After picking out his groceries he goes up to pay and says to the owner, "You must sell an awful lot of salt here."
The owner looks at the stacks and says"No, I don't hardly sell any salt at all, but the guy that sells me salt, he sells a lot of salt."

 

[nakedfrog]

 

[zinfamous]

Probably the fact they are most common and mono-crop potato around. Yeah after eating the Reds I brought, I'll try to avoid Russets if I can.

I would like to find blue and purple potatoes just to see what the fess is about.

Safeway might have them, depending on where you are.

West coast has a good potato variety, because they can grow anything local and have better contracts with Peru and other SA countries. If you live in the Bay Area, CA, then you live in food Nirvana. If you can't find Peruvian potatoes there, then you haven't tried.

oh yeah, and as Ex said: TJ's is a good chance to find such things. They are CA-based, after all.

 

[Carson Dyle]

Speaking of Peru, sweet onions from Peru are in the stores now, since this year's US crop is mostly gone. Not quite as good to the best Vidalias or Walla Wallas, but they're excellent.

https://www.producebusiness.com/vidalia-cousin-peruvian-onions/

 

[whm1974]

Safeway might have them, depending on where you are.

West coast has a good potato variety, because they can grow anything local and have better contracts with Peru and other SA countries. If you live in the Bay Area, CA, then you live in food Nirvana. If you can't find Peruvian potatoes there, then you haven't tried.

oh yeah, and as Ex said: TJ's is a good chance to find such things. They are CA-based, after all.

My case manager told me where to buy them here in Illinois and it isn't that far from where I live.

 

[whm1974]

What are the best and healthy toppings for micowaved and baked potatoes? I pretty much use butter, salt, black pepper, and garlic powder. I'm thinking of trying Olive oil or soy sauce. Sesame oil maybe?

What do you use?

 

[Iron Woode]

Yukon Gold potatoes were developed in Canada (Guelph, Ontario).

You're welcome.

 

[Iron Woode]