Blog Site Discontinued June 23, 2017

Welcome. This blog site, healthy eating and food safety, has been discontinued as of June 23, 2017. I look forward to your comments and feedback regarding use of this tool to disseminate educational information.

Wednesday, February 15, 2017

Potatoes-Which Variety Should be Used for Which Recipe

Potatoes – Which Variety Should Be Used for Which Recipe
Preparing a great potato dish does not have to be difficult. The hardest part is making sure you buy the right type of potato. Potatoes fall into two important categories that impact the outcome of the recipe: starchy and waxy. 

Starchy potatoes like the classic Idaho or Russet potato are high in starch and low in moisture. They are fluffy, making them great for boiling, baking, and frying. On the other hand they don’t hold their shape well, so should be avoided in dishes like casseroles, gratins, and potato salads.

Waxy potatoes like Red Bliss or New Potatoes, have a low starch content and often are characterized by a cream, firm and moist flesh that holds its shape well after cooking. They are great for roasting, boiling, casseroles, and potato salads.

All-purpose potatoes have a medium starch content that fall between starchy and waxy potatoes. They can be used for any recipe. A classic example if Yukon gold.

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