Email to Genia Revels      

Recipe Categories: GeniaMarie's HOME PAGEAMISH APPETIZERS BEVERAGES BREAD BREAKFAST BROWNIES CAKEMIXCAKES CAKES CANDY CASSEROLES CENTERPIECES CHEESECAKE COCACOLA COOKIES CROCKPOT CUPCAKES DAIRYFREE DESSERTS EGGS FISHandSEAFOOD FOREIGNCOUNTRYRECIPES FRIED FROSTNG FRUIT GRANDMOFAVORITES HAMBUGERS HOLIDAY INAJAR JAMJELLIESSPREADS JELLOSHOTS LAMB LEILANI MARINADES MEATS METRICCONVERAIONTABLES MOTHER39SDAYMEANING MOVIERECIPES MUFFINS PASTRIES PIE PIZZA POULTRY RICEKRISPIETREATS SALADandDRESSING SANDWICHES SAUCES SHELBIESOWN SIDES SNACKS SOUPSandSTEWS STLOUISSPECIALITIES TIPS TRUFFLES UTICASYRACUSENYDISHES VEGETABLES VEGETARIAN WALTDISNEYWORLD

Potato: Defined




Source of Recipe


Bake It Like A Man CookBook
In Bake it Like a Man cookbook potatoes are put into categories...

High-Starch: The classic baking potato, perfect for baking in their skins and making fries but they fall apart when boiled. Usually labelled as baking potatoes but sometimes as Idaho, Burbank russets and just Russets.

Medium-Starch: The all-purpose potato. Maine or eastern potatoes, Superior, Kennebec, Katahdin, White Rose or often just all-purpose potatoes. The yellow-fleshed varieties are Yukon Gold, Finnish and Yellow Finn. All-purpose potatoes won't puff up with that creamy texture we associate with a well-baked potato.

Low-Starch: Real waxy potatoes and sometimes hard to find. Ruby Red, Red Lasoda, Sangre, Larouge, Norland, Pontiac and Red Bliss. New white potatoes are waxy and should be treated as such, only used for boiling or potato salads. Baking, roasting or deep frying doesn't produce good results with waxy potatoes. Unusual waxy potatoes include Blue Peruvian, with its low starch content and surprisingly blue flexh, usually best for boiling and serving with butter; and fingerlings, about the size of your finger, which are often yellow-fleshed.