![]() It makes killer hash browns or potato pancakes, and manages to soak up all the creaminess in a gratin or scalloped potato dish without falling to mush. This potato has a very pleasantly bland flavor, which carries other flavors beautifully.Red: Hash browns, latkes, and potato saladThe red-skinned potato, on the other hand, is a waxy-fleshed potato, which makes it terrific in shredded or layered applications, where it can cook through but still hold its shape. The Russet is the best potato for French fries, since the starch cooks up a crisp shell while getting that fluffy light interior that makes for a perfect bite. My favorite thing to do with a Russet is to make an old-school twice-baked, scooping the snowy flesh out leaving a potato boat behind, and mixing the innards with butter, sour cream and shredded cheese, maybe some chives, and stuffing the thick mash back into the shells and re-baking with more cheese on top. #DUTCH CRUNCH BREAD WIKI SKIN#The flesh is very dry, and the skin is thick, so you can bake it up crisp on the outside and the inside will get fluffy, the perfect thing to soak up butter and sour cream. This potato is your best friend for baking. It looks like a cartoon drawing of a potato. I love them all equally and for very different applications.Russet: French fries and bakingThe Russet is your classic ruddy-skinned potato. My three go-to potatoes are Russet, red, and Yukon Gold. One of my favorite lunches is as simple as leftover baby steamed potatoes, cut up and dressed with oil and vinegar and garnished with olive oil packed Spanish tuna.And as a cook, I have come to appreciate some of the subtle differences between the various types of potatoes. My mashed potatoes are legendary amongst family and friends. I cook them in every possible way, from a simple baked, to a layered gratin, to a stretchy aligoté. Potatoes are my comfort and celebration food. Nothing really compares to my love of potatoes. ![]()
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