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Kitchen Tips

Tip #34: Which Potato to Use?

Mealy potatoes (like russets) are great for baking, mashing and frying (and in stews if they will be mashed to help thicken the stew). Waxy potatoes (like fingerling and new potatoes) are best for boiling, roasting and sautéing (for the times you want the potato to hold its shape, like potato salad, for instance).

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Archives

Kitchen Tips

Tip #34: Which Potato to Use?

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