About Potato Varieties

Title:
About Potato Varieties

Yield:
1 Servings

Categories:
Fat-Free




Ingredients:





     1    Text reference






 Check the state of origin on the bag to see if you have Michigan boilers or


 an off brand Idaho baker. For boiling, I like Michigan (plain old brown


 potatoes), red (thin skinned), and Yukon Golds - and those lovely new red


 potatoes in the spring!  For baking, Idaho or russets.  For mashing,


 russets. I know there are lots of neat varieties out there that I haven't


 seen, please let us all know about them!


 


 Posted by "Anne.Cox" 
to the Fatfree Digest [Volume 16


 Issue 12] Mar. 16, 1995.


 


 Individual recipes copyrighted by originator. FATFREE Recipe collections


 copyrighted by Michelle Dick 1995. Formatted by Sue Smith,


 SueSmith9@aol.com using MMCONV. Archived through kindness of Karen


 Mintzias, km@salata.com.


 


 1.80?


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip