Baking potatoes (1)... also known as the russets , fall into the "starchy" category . They break down and become fuffly when cooked , making them great for smashing and baking , but bad for cubing and sauteing .
Fingerlings (2) and red (3) on the other hand are "waxy." Their denser , firm texture (gluey when mashed) helps them keep their shape for home fries and potato salads .
Yukon golds (4) finally , are the great all-purpose potato.
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Selecting and Storing
Choose firm potatoes without solf spots , bruises , sprouts , or a green tint to the skin .
Green skin means the potato has been exposed to light too long and can be bitte or even toxic .
Trim off small sprouts before cooking . Keep potatoes in the a dark dry place , ideally under 55* , but don't refrigerate .
Store away from other produce , which may give off gasses that shorten their shell life . Wash just before cooking .
Check in for more helpful household and cooking tips .
I now know more about potatoes than I ever learned in my whole life.
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More helpfu hints on the way .
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