Okay, here's one that kept me up all night.

[conuly]

I know that some types of potatoes are good for baking, and some types of potatoes are good for boiling, and some are good for frying. Others are "all-purpose" potatoes, presumably good (or bad) at everything.

But... how do you know which is which? I mean, if I handed you a random potato, and you didn't know what variety it was, and maybe you'd just found out that there are more than three types of potatoes in this world... how would you know what to do with it without asking?

Comments

[azurelunatic]

You probably wouldn't. You'd probably just do whatever with it, and it's still a potato.

[conuly]

Yes, but some potatoes fall apart when boiled, and some stick together when microwaved, and some are icky when fried.

[gingembre.livejournal.com]

Did you get my email?

[joeymew.livejournal.com]

I think that size, colour, and skin texture are all factors. Like I believe that small waxy ones are good for boiling and mashing. So if you knew your potatoes, you could probably tell.

As for who knows their potatoes, that's an entirely different matter. The little I've picked up is from Good Eats, but since I don't cook the info never stuck. I think they can all be applied to anything though, just some turn out better in different situations.

[lizziey.livejournal.com]

THIS!! I was going to say "ask Alton Brown, he knows" lol

[conuly]

Thanks.

So... I have to cook a lot of different potatoes (or know people who do) to figure this out, and learn from experience?

[joeymew.livejournal.com]

You can always watch the good eats episode in question-
Part 1: http://www.youtube.com/watch?v=XRdOxCqRNPU
Part 2: http://www.youtube.com/watch?v=0fhnDU5xLQ0
The relevant information is at 4:00 and 6:50 of the first video, and 3:30 of the second if you want to skip all the cooking of said potatoes.

There's a sequel episode too, but I remember it as being more recipes.

[leora.livejournal.com]

You chop the potato into thirds, boil, bake, and fry one third of it, and then taste test.

Nothing like science. :)

Big potatoes are usually for baking. Red potatoes are ones we often boil, but part of that is I've heard the red potatoes are a bit better for you too, so that's good. Although we also use the golden potatoes for boiling and mashing.

I usually use the potatoes o'brian in a bag with peppers and onions for frying.

I think really, you look it up.

[conuly]

You chop the potato into thirds, boil, bake, and fry one third of it, and then taste test.

These are small.

Big potatoes are usually for baking. Red potatoes are ones we often boil, but part of that is I've heard the red potatoes are a bit better for you too, so that's good. Although we also use the golden potatoes for boiling and mashing.

What about potatoes that are purple through and through?

[azurelunatic]

You probably wouldn't. You'd probably just do whatever with it, and it's still a potato.

[conuly]

Yes, but some potatoes fall apart when boiled, and some stick together when microwaved, and some are icky when fried.

[gingembre.livejournal.com]

Did you get my email?

[joeymew.livejournal.com]

I think that size, colour, and skin texture are all factors. Like I believe that small waxy ones are good for boiling and mashing. So if you knew your potatoes, you could probably tell.

As for who knows their potatoes, that's an entirely different matter. The little I've picked up is from Good Eats, but since I don't cook the info never stuck. I think they can all be applied to anything though, just some turn out better in different situations.

[lizziey.livejournal.com]

THIS!! I was going to say "ask Alton Brown, he knows" lol

[conuly]

Thanks.

So... I have to cook a lot of different potatoes (or know people who do) to figure this out, and learn from experience?

[joeymew.livejournal.com]

You can always watch the good eats episode in question-
Part 1: http://www.youtube.com/watch?v=XRdOxCqRNPU
Part 2: http://www.youtube.com/watch?v=0fhnDU5xLQ0
The relevant information is at 4:00 and 6:50 of the first video, and 3:30 of the second if you want to skip all the cooking of said potatoes.

There's a sequel episode too, but I remember it as being more recipes.

[leora.livejournal.com]

You chop the potato into thirds, boil, bake, and fry one third of it, and then taste test.

Nothing like science. :)

Big potatoes are usually for baking. Red potatoes are ones we often boil, but part of that is I've heard the red potatoes are a bit better for you too, so that's good. Although we also use the golden potatoes for boiling and mashing.

I usually use the potatoes o'brian in a bag with peppers and onions for frying.

I think really, you look it up.

[conuly]

You chop the potato into thirds, boil, bake, and fry one third of it, and then taste test.

These are small.

Big potatoes are usually for baking. Red potatoes are ones we often boil, but part of that is I've heard the red potatoes are a bit better for you too, so that's good. Although we also use the golden potatoes for boiling and mashing.

What about potatoes that are purple through and through?