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.
- They have a floury <–> waxy dimension; this page at bonappetit describes it.
- Great British Chefs also have an article on potato type selection depending on purpose, they list 17 common potato types.
- 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