Jul 11 2019
Potatoes come in three basic categories – starchy, waxy, and all-purpose (a sort of in-between type).
Starchies are tops for baking and frying because they’re absorbent. They drink in butter on a baked potato or the oil in a deep fryer. They mash well but shouldn’t be overmashed or they get gluggy.
Waxies hold their shape when […]