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Post by Mini Mia on Feb 8, 2018 1:00:22 GMT -6
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Post by Phalon on Feb 10, 2018 9:55:16 GMT -6
The potatoes we grow are usually are reds, Yukon Golds, Kennebec (round whites); I can't quite decide on a favorite - probably Yukon Golds. This past year we grew two varieties of fingerlings, which were oh-so-good, but because they're smaller than the others, we didn't have any to store for very long - we ate them all pretty darned quick.
The grocery store potatoes I buy are usually russets because they're sold individually; sometimes they'll have reds for sale individually, but not often. I typically only buy three, maybe four potatoes at a time, rather than a whole pre-packaged bag. I always find the bagged potatoes get kind of shriveled or softish before I use them all.
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Post by Mini Mia on Feb 10, 2018 18:13:20 GMT -6
I think branching out is a good idea ... which is why I started this thread. To find, save, share information on which potato is best for whichever dish.
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